April 01, 2022 8 min read
Create your own delightful box of chocolates with this DIY Kit. Use silicone molds and pastry bags to fill and form your chocolates. Mix flavors and decorate each chocolate to match. The only ingredients you need to provide is heavy cream or canned coconut cream and butter. Four different kinds of chocolate including Ruby chocolate which is made using ruby cocoa beans which are naturally a pinkish color. Learn to temper chocolate for a shiny snappy coating. Make a creamy chocolate ganache filling and flavor it with peppermint extract, raspberry or coffee flavoring. Add a delicious drizzle, and colorful sprinkles for decoration or roll it in unsweetened coconut flakes.Use sweet cocoa powder to make mini hot cocoa bombs with a chocolate shell. Put your finished chocolates in gold wax paper candy cups and place inside a chocolate box with a triangular window to present your beautiful homemade treats.
This kit includes: Dark, milk, white and ruby chocolate, round silicone molds, pastry piping bags, peppermint extract, raspberry and coffee flavoring, sprinkles, unsweetened coconut flakes, sweet cocoa powder, gold mini candy cups, and a chocolate box to fill with your own confectionaries.
A fruity pink chocolate filled with a fun surprise inside, a sprinkled ganache with a tangy raspberry flavor.
Heat the heavy cream and butter and whisk in the raspberry flavoring.
Pour the warm cream over the white chocolate chips to make a creamy ganache. Whisk until smooth. Fold in red sprinkles. Let the ganache thicken in the refrigerator for 10 minutes. Then fill a piping bag with ganache and cut the tip off of the bag. Meanwhile, melt about 3/4 of the ruby chocolate by tempering it. Use a spoon or your finger to completely line the inside of the silicone mold with melted ruby chocolate. Place in the refrigerator to harden. Pipe the ganache filling in the center of the molds.Top it off with the rest of tempered chocolate and smooth it out. Tap the silicone mold to get rid of any air bubbles. Refrigerate to harden the chocolate. Gently peel the silicone mold away from the chocolates to release them. Drizzle with white chocolate and sprinkles. Store chocolates in the refrigerator for up 1 one week. Enjoy!
Check out this tiktok video we made about this recipe
Tempered Milk Chocolate bombs filled with sweet cocoa and marshmallows ready to be dropped and melted into a hot beverage like milk or coffee.
Optional: Add Pop Rocks candy inside the cocoa bombs for a fun fizzle.
*The kit does not included marshmallows or any additional candies like Pop Rocks.
Uses the Silicone Mold to yield 6 cocoa bombs
Melt half of the milk chocolate by tempering it. Use a spoon to line or your finger to completely line the inside of the silicone mold with the melted chocolate. And place in the refrigerator to harden. Fill half of the chocolate rounds with cocoa and marshmallows. Top it off with more tempered chocolate and smooth it out. Refrigerate to harden the chocolate. Gently peel the silicone mold away from the chocolates to release them. Drizzle with melted white or garnish with sprinkles.Drop 2 hot cocoa bombs into a mug with hot milk or any beverage of your choice and stir to melt it. Store chocolate bombs in the refrigerator for up 1 one week. Enjoy!
Milk Chocolate and peppermint ganache, covered in dark chocolate and mint sprinkles
Please note that the color of the sprinkles may vary.
*The kit only includes the chocolate for this recipe.
Drain the cherries from the juice but save about ¼ cup of the liquid. Dry the cherries as much as possible.
Make a dough with powdered sugar and butter and slowly add 1 Tbsp of cherry juice at a time to make a dough. Add almond extract if you would like.
Chill the dough for 10 mins. Make a 1 inch ball of dough and flatten it into a little disc. Then place a cherry in the middle and wrap the dough around the cherry completely and roll it into a ball. Repeat for every cherry.
Place it on a piece of parchment paper and refrigerate it for 10 mins.
Meanwhile temper the chocolate. Dip each cherry into the chocolate and coat it. If there are any holes in the chocolate patch it up because it will leak. Refrigerate for 3 days. The dough will soften up and become gooey after 3 days and will be ready to enjoyed.
FAQ- Frequently asked questions about chocolate making...
Ganache is made with chocolate and typically heavy cream. The cream is heated and poured over the chocolate to melt it. Stir until smooth and freeze or refrigerate until it firms up. Add dried fruit such as apricots, jam, orange zest, or flavored extracts to make different flavors of ganache. Mix in alcohol like coffee liqueur, raspberry liqueur or Irish Cream to the warm cream before melting the chocolate into ganache.
Heavy cream, whipping cream and canned coconut milk. Don’t use milk or half and half, it’s too thin of a liquid to use for a ganache. The chocolate won’t set up firmly enough to be rolled into balls. Semi-sweet chocolate and pure dark chocolate will make firmer ganache than chocolate with more milk fat and sugar such as white chocolate and milk chocolate. Use less liquid with a lighter chocolate. If you intend on adding alcohol into your ganache, replace ⅓ of the cream with a flavored liqueur.
In a small saucepan, heat 1⁄2 cup of heavy cream or coconut cream and 1 Tbsp butter/margarine over medium heat, while stirring, until it starts to simmer. The ratio is 1 part cream with 2 parts chocolate. Continue to stir to ensure it heats evenly.
Pour the heated cream into a bowl with 1 cup of chocolate chips cover, and let sit to let the chocolate melt. Whisk until it is combined and looks thick, smooth, and shiny.
If choosing to make a flavored ganache, mix flavoring into the chocolate. Take a small taste, and add more for a stronger flavor.
Smooth the ganache in a baking dish so it cools evenly and place into the freezer until it has the consistency of fudge, usually this takes about 30 minutes.
If you are using the silicone mold to make your chocolates, fill a pastry bag with your ganache before it hardens all the way.
Use the hand-rolled method to shape your own chocolates use a cookie scoop or a melon baller to form roundish shapes about the size of a small cherry, and place on a parchment paper covered baking sheet. Return to the freezer for 15 minutes.
Once the ganache rounds have firmed up a bit, remove from
the freezer and quickly roll into smooth balls. Avoid touching the ganache balls more than necessary, as the heat from your hands will immediately start to melt the chocolate. Coat finger tips in powdered sugar so they truffle won’t be as sticky.
Roll the ganache directly into the toppings you want like sprinkles or cocoa or dip it in tempered chocolate.
Silicone molds are a great tool for making chocolates in a uniformed shape or use the round molds to make mini hot chocolate bombs. Spread a thin layer of tempered chocolate around the inside of the mold, cover the bottom and sides with an even coating and let it harden. Use a paintbrush to coat the inside or your finger to completely line the mold. Fill any holes in the chocolate so the filling won't fall out. Next use a spoon or a piping bag to fill the mold with a ganache filling or the filling of your choice. Top it off with more tempered chocolate. Gently tap the mold while the chocolate is still melted to get rid of air bubbles and to level the top. Place it in the refrigerator to set. Gently peel the silicone mold away from the chocolates to remove them from the mold. Any shape silicone mold will work to add an unique creative flair for your chocolates and hot cocoa bombs. Shapes such as hearts, jewels, and mini animal molds.
Tempered chocolate hardens with a beautiful sheen and a snappy crunch. To temper the chocolate for your truffles make sure your bowls and utensils are completely dry. Use a double boiler (or you can place a bowl over a medium saucepan with a few inches of water to create a double boiler). Melt half of the chocolate and slowly stir in the rest. Be very careful as you heat your chocolate that no steam or water gets into it because the smallest amount of water will cause your chocolate to seize and make dipping very difficult. Stir the chocolate until it is smooth and remove from the heat.
For an easier method, melt chocolate in the microwave for 15 second increments and stir, be careful not to burn it.
The process of melting chocolate involves adding heat to transform it from a solid to a liquid. This can be done on a stovetop with a double boiler, or in the microwave. You don’t need a thermometer to melt the chocolate, just low heat and stir often.
Tempered chocolate hardens with a beautiful sheen and a snappy crunch. tempering chocolate relies on the combination of temperature, time, and stirring,
Basically, both methods are a form of melting chocolate. When chocolate is melted, the crystals separate. When you temper the chocolate, you bond those crystals back together so your chocolate will harden with a glossy finish. Melted chocolate can take on a flat and dull appearance, with a texture that’s soft instead of snappy and shiny like tempered chocolate.
Chocolate bloom is when the surface of the chocolate has a white appearance from the separation of the cocoa butter and sugar caused by being stored at varying temperatures and moisture levels. Bloomed chocolate is safe to eat and can be remelted to repair it.
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