At 65%, the colour is darker than most and the chocolate is a lovely, even, almost granular texture. Step 3 - Place the chocolate back into the microwave and heat for 15 seconds and stir like we did in the first step. Using a pastry brush, brush the chocolate over the inside of the moulds until they’re all covered – don’t worry about being too precise.

Step 3 - Apply a second coat of chocolate, paying special attention to the edges to build them up a bit so the molds have a strong edge. s selection is editorial and independently chosen – we only feature items our editors love and approve of. Cozy up with these Peppermint Hot Chocolate Balls that you can dunk into your milk for a flavorful, easy to make hot cocoa drink! Both felt the texture of this hot chocolate bomb was inconsistent and the chocolate flavour was bland.Some of the marshmallows detracted from the chocolate flavour we thought and others (predictably) made the drinks more sweet.

This hot chocolate bomb is not only our favourite but also the only bomb we thought tasted better than the Whittards powder. The Milky comes in a resealable packet or carefully measured 35g sachets (which are perfect if you have a Hotel Chocolat Velvetiser hot chocolate maker). Pipe a small amount of melted chocolate on edges of filled hemispheres; carefully adhere empty halves to filled halves, pressing lightly to seal, using additional melted chocolate if necessary.If you're a fan of the sophisticated French dessert, this hot chocolate version is sure to go down a storm. Add the filling to half the spheres - this is really down to taste, but remembering that all the chocolate from the sphere will be used to flavour the drink (I used 1 teaspoon of hot chocolate powder per sphere).

To enjoy all that Hobbycraft has to offer, please enable cookies or check whether another programme is blocking them.If the marshmallows are your main motivation for splashing out on hot chocolate bombs, it's worth knowing we recorded a large variation of marshmallow numbers and sizes in the samples we tested. But keep in mind that you want the amount of chocolate, hot cocoa, and marshmallow to be proportionate to how much milk you have in your mug so that the taste is not affected. If your chocolate is dull, has white residue on top or just bends when you try to break it, it's not tempered and you may have heated it too far. One of the most truly luxurious hot chocolates on offer, this drinking chocolate from Pump Street Bakery is well worth a try.