The Best Hot Chocolate Bomb Recipe


Hello guys Welcome Back My New Blog Here You Will learn The Best Hot chocolate Comb Recipe. Chocolate spheres packed with hot chocolate mix and loads of marshmallows are known as hot chocolate bombs. Watch the chocolate melt away and the marshmallows fall into your milk as you pour hot milk over the top. It’s a lot of fun and a terrific present! Continue reading to learn how to manufacture hot chocolate bombs with silicone or acrylic moulds, as well as the differences between semi-sweet, milk, and white chocolate.

image credits: ianafoodblog

To satisfy our hot chocolate needs, we purchase good hot chocolate mixes from the market. But did you know that there’s something new on the market these days: a hot chocolate bomb? It’s not a chocolate ball to eat, but an innovative approach to make hot chocolate with it.

Hollow chocolate spheres are used to make hot chocolate bombs. For a unique twist, fill them with a hot chocolate mix or cocoa powder, or small marshmallows and peppermints. This is also a great item to give as a gift this holiday season.



  • Chocolate in the form of a bar of high grade. Lindt semi-sweet chocolate or Callebaut chocolate are both excellent choices. Callebaut is what I’m using because it’s available in the bulk foods department of my WINCO.
  • To keep track of the temperature of your chocolate, use a food thermometer. It is an absolute requirement. If you don’t have one, don’t even try. Food thermometers can be found in the cooking supplies section of the supermarket store. Because it’s a little easier to keep clean, I’m using an infrared thermometer.
  • To make your bombs, use a silicone sphere mould. If you’re new to tempering chocolate, this is the easiest mould to use. For those overachievers, I’ll also show you how to use acrylic sphere moulds.
  • If you’re using an acrylic mould, you’ll need a bench scraper. You don’t have any one is required for silicone moulds.
  • To apply chocolate to silicone moulds, use a 1/4-inch paintbrush. You won’t need one if you’re using an acrylic mould.
  • Piping bag for securing the spheres together.
  • If you’re using an acrylic mould, use parchment paper.
  • Choose your favourite hot chocolate blend.
  • Choose from a variety of mini marshmallows. I’m using Target’s rainbow marshmallows.
  • If desired, sprinkles can be used to garnish the outside.
  • Labels for Hot Chocolate Bombs


Here’s a rundown on how to make hot chocolate bombs!

  1. Chop chocolate (high-quality bar chocolate is best)
  2. Temper your chocolate (don’t worry, we’re doing this the easy way in the microwave and it only takes 5 minutes)
  3. Paint the chocolate into your silicone molds (two coats) or pour it into your acrylic mold. 
  4. Remove the chocolate spheres from the mold.
  5. Fill the molds with hot chocolate and marshmallows
  6. Seal the two pieces of chocolate together with more melted chocolate
  7. Decorate the seam with sprinkles!


You want to make sure you’re using top quality chocolate with cocoa butter and not too many other components, or otherwise the chocolate won’t melt properly. You can use candy melts, but the flavour will be more waxy and will not melt well in hot chocolate. Chocolate chips aren’t going to cut it either.

If you’re planning to utilise candy melts or another type of candy coating, the silicone mould is the way to go rather than the acrylic mould.


If you’re serious about selling cocoa bombs, you’ll need couverture chocolate, which is designed to melt smoothly and be used in chocolate moulds.

If you don’t have time to order any nice couverture chocolate, seek for chocolate bars with at least 65 percent cocoa in them in your local supermarket. Make sure there’s cocoa butter in the ingredients list.


Step 1 – Using a knife, finely chop 24 ounces of good quality semi-sweet chocolate. This is a little laborious, but trust me when I say it’ll be worth it! There should be no large portions.


Step 2 – In a microwave-safe bowl, melt the chocolate for 30 seconds. NOT ANYMORE. Then stir with a spatula to evenly heat the chocolate, moving it from the edges to the centre.

Step 3 – Reheat the chocolate in the microwave for 15 seconds, stirring afterward, like we did in the first step. Check the temperature of your chocolate to make sure it’s not over 90 degrees Fahrenheit.

Step 4 – Repeat steps 2–5 until the chocolate is almost completely melted. Never heat for longer than 15 seconds, and never allow your chocolate to reach temperatures exceeding 90 degrees Fahrenheit. When the chocolate is almost melted, just keep swirling until the chocolate is completely melted by the residual heat in the basin.


Step 5 – Pour the chocolate onto parchment paper and place it in the refrigerator for 5 minutes. Take it out and take a look at it. Does it appear to be gleaming? When you shatter it, does it snap in half loudly? After that, it’s tempered and ready to use in moulds.

If your chocolate is dull, has a white residue on top, or just bends when you try to break it, it hasn’t been tempered, and you may have overheated it. Don’t worry, you can always add extra chopped chocolate to the mix. Simply whisk in 6 ounces of coarsely chopped chocolate until completely melted. To have it completely melted, microwave it for 5-10 seconds. Before putting it to use, double-check.


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