“Are you ready for Christmas.” I am asked this question, very often by my students, acquaintances and sometimes even strangers I meet in a store. You have probably been asked this as well.
I recently thought about this question. What do they mean? Is the tree up. Is the panorama of cookies baked. Is the holiday feast planned. Is the house decorated. Is all of the shopping for those on the gift list done.
I bet you have a few last-minute gifts you still need. The countdown is here. I can’t help you put up your tree, plan your feast, bake your cookies, decorate your house or shop for your presents. What I can help you with are a few ideas for last-minute gifts you can prepare right in your own kitchen.
Nothing shows as much thoughtfulness as something homemade, especially chocolate. A fudgy chocolate truffle rolled in dark cocoa. A festive white chocolate bark coated in peppermint. A chocolate caramel truffle with nuts peeking out on all sides. And now, the newest craze, Cocoa Bombs™. This new generation chocolate treat will be a welcomed gift and you will enjoy the time you save on shopping, by spending it with the family in the kitchen. Even the kids can help.
For inspiration, get a copy of “Cocoa Bombs™: Over 40 Make-at-Home Recipes for Explosively Gun Hot Chocolate Drinks” by Eric Torres-Garcia. (2021, Ryland, Peters & Small,$14.99) The book will also come in handy for Valentine’s Day, which will be here before you know it. So, what exactly is a Cocoa Bomb™?
The author said,” Cocoa Bombs™ are a magical experience like no other. Before them, we really saw no innovation in hot cocoa, which is typically available in plain powder form. It’s so great seeing people try our product for the first time: their eyes light up as the chocolate mesmerizingly melts away and tons of tiny edible surprises rise to the top. I have never seen anyone respond with anything but wows and a big smile.”
Think of a Cocoa Bomb™ as a piñata that melts in your cup. The hollow chocolate spheres are placed into a mug, then steaming hot milk is poured over it… voila, the chocolate melts to create a hot cocoa and then the surprise, marshmallows or other surprises hiding inside are released.
The phenomenon began in December 2019 when Eric Torres-Garcia, the author of the book made a TikTok video https://bit.ly/3DXfD2m that went viral. By the end of the day, the video had 1.7 million views and orders came in every couple of seconds. Not bad for an accountant turned chocolatier! His business has been thriving ever since www.cocoabombs.com
We all have a favorite flavor and when the author was asked his favorite, it was difficult for him to come up with one. I guess it is like asking a parent to name their favorite child. He said, “I am a huge fan of chocolate and I love it in all shapes, flavors, and textures. We played with so many ideas during the development of our book. If I had to choose one from the book, I would say that the Butterscotch Apple Crisp is on top of the list, it’s unique and a wonderful flavor combination.” He continued to say,” however, dark chocolate bombs continue to be my favorite. Dark chocolate is not too sweet, and I love savoring the richer notes.”
There are cocoa bomb recipes for occasions ranging from Gender Reveals to Halloween and of course, Christmas. With flavors like Mexican Cinnamon, Pumpkin Spice, Crushed Peppermint, you’re covered for Christmas gift giving. Celebrate St. Patrick’s Day with Luck of the Irish Cocoa Bombs and Easter with Easter Egg Cocoa Bombs.
Once you’ve mastered how to make them at home, you can make flavor variations for kids and adults. And yes, you can put booze in them. The book provides step-by-step instructions from preparing molds, filling and assembling, as well as decorating ideas, like drizzles and sprinkles. With the packaging and serving suggestions, your Cocoa Bombs will be impressive. Once you get the hang of it, try out your own flavor combinations. I found this video very helpful in understanding techniques to make the treats. Some of the shortcuts reduce the complexity of the process, especially the tempering of the chocolate. https://bit.ly/32ay3iY
So, are you ready for Christmas!
Crushed Peppermint Cocoa Bombs
The headnote says, “To me, nothing screams winter like peppermint flavor candy and nothing screams Christmas like these crushed peppermint cocoa bombs. The red and white candy with the green marshmallows is the perfect festive color palette.”
12 oz. tempered dark chocolate *
TO FILL
3 tablespoons dark chocolate hot cocoa mix/drinking chocolate powder
3 teaspoons crushed peppermint candy pieces
15–21 mini peppermint flavor marshmallows
TO DECORATE
crushed peppermint candy pieces
TO SERVE
3 candy canes (optional)
hot milk of your choice (allow about 1 cup per serving)
Makes 3 cocoa bombs
Use 10 oz. of the tempered chocolate to make 6 cocoa bomb half-shells, following the instructions below *. Remove from the molds. Reserve the remaining chocolate for drizzling..
Prepare 3 small cupcake liners/cases on a parchment-lined baking sheet, or use a clean silicone mold turned upside down. This will hold the bombs in place as you assemble and decorate them.
Following the instructions below **, warm up a pan or plate—you will use this for sticking the half-shells together.
To fill your cocoa bombs, spoon 1 tablespoon of dark chocolate hot cocoa mix/drinking chocolate powder into a half-shell, then add 1 teaspoon of crushed peppermint candy pieces and 5–7 mini peppermint flavor marshmallows, depending on space. Take care not to overfill the shells, as this will make sealing them difficult.
Take another empty half-shell and place it carefully, rim-down onto the warm pan or plate. Let the chocolate rim melt for 3–5 seconds, then gently press together with the filled half-shell to seal, following the detailed instructions below **. Wipe off any excess chocolate around the rim and set aside in the prepared cupcake liner/case or on the upside-down silicone mold.
Repeat with the remaining half-shells and filling to make 3 cocoa bombs.
To decorate, drizzle over the remaining tempered dark chocolate following the instructions below *** sprinkle each one with some crushed peppermint candy pieces. Leave for 15–20 minutes at room temperature to allow the decoration to dry.
Package the bombs as gifts, or to serve, place a cocoa bomb inside a cup or mug and add a candy cane, if you like. Pour over the hot milk of your choice and watch the bomb explode. Stir to mix evenly and serve warm.
TECHNIQUES
* Tempering Chocolate
There are two different ways to temper chocolate—in the microwave or in a double boiler. If you are on a short schedule and simply want to make a small, personal batch, opt for the microwave method. It will save you time, is more convenient, and it is easier to clean up. Each of the recipes in this book makes a small batch. If you are working with larger quantities, use the double boiler method and simply multiply the amounts according to the quantities you desire.
Microwave Method
Put two-thirds of the correct amount of chocolate for your chosen recipe in a microwave-safe glass bowl. Start heating it in the microwave for 35 seconds on high, then remove and stir. It will still be chunky, but stirring helps to distribute the heat evenly. Heat for another 30 seconds, then stir again. Repeat the process for 15 seconds, then 10 seconds thereafter, continuing until the chocolate is melted. Use your thermometer to make sure it reaches, but does not exceed, the melting temperatures
specified below. Once the chocolate has reached its melting temperature, add the remaining third of unmelted chocolate and stir until thoroughly combined. Allow to cool to the working temperature outlined on the opposite page and your chocolate will be tempered and ready to use.
Melting Temperatures
Whether you use the microwave or double boiler method, it is essential to let the chocolate reach the following temperatures before working with it. As a general rule of thumb, the lighter the chocolate, the lower the melting point.
Dark chocolate 114–118°F
Milk chocolate 104–113°F
White chocolate 104–109°F
Working Temperatures
Once the chocolate you are using has reached its melting point, allow the chocolate to cool down to the following temperatures before working with it to avoid blooming and other issues.
Dark chocolate 82–88°F
Milk chocolate 88–91°F
White chocolate 80–84°F
** Filling and Sealing the Half-Shells
Now that all of the half-shells have been demolded, it is time to prepare to seal them together. Start by heating a non-stick skillet/frying pan over high heat for 30–40 seconds. Alternatively, you can also heat a microwave-safe dinner plate in the microwave for 30 seconds, or until just hot.
After you have slightly heated a pan or plate, make sure it is completely dry and place it near you on top of a heat-resistant pad or on a heatproof surface.
Balance a half-shell in the dip on a clean upside-down clean silicone mold (see below) or in a cupcake liner/case. Fill the shell first with the hot cocoa mix/drinking chocolate powder, then the marshmallows and/or other sweet treats, according to your chosen recipe. Be sure to avoid overfilling the shells to make the sealing process easier.
After you have filled the shell, grab another empty half-shell and place it rim-down onto the warm pan or plate. The rim of the chocolate shell should slowly melt upon contact. Let the rim melt for 3–5 seconds only. Remove the shell from the heat and line up the melted rim with the dry chocolate shell containing your filling. Lightly press both halves together and hold for 8–10 seconds until set.
Wipe off any excess chocolate around the rim and voilà—you have successfully created your first cocoa bomb! Gently set it down on top of the upside-down silicone mold or in the cupcake liner/case and move on to the next one.
*** Decorating
Drizzles
For cocoa bombs that call for a chocolate drizzle decoration, you will need to temper an additional 2 oz. of chocolate. You can do this in with the chocolate for the shells, or temper it separately when ready to decorate. (Leftover tempered chocolate may crystallize if left out too long, in this case simply reheat it using the same tempering method.)
Once the tempered chocolate is at working temperature, place it in a pastry/piping bag (or you can use a rolled up sheet of baking parchment or small sandwich bag with the tip cut off). Run a thin flow of drizzle across the top of the bombs in zig-zags, spirals, or patterns of your choice.
Candy melts are another option for creating drizzle toppings in bright colors. They do not need to be tempered, just melted before using.
Source for recipes and photos: Cocoa Bombs: Over 40 Make-at-Home Recipes for Explosively Fun Hot Chocolate Drinks by Eric Torres-Garcia; Ryland Peters & Small
Stephen Fries, is a professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 13 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. email me at Stephen@stephenfries.com For more, go to stephenfries.com.
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