Baileys Hot Chocolate Bombe, 130g

Product Information

Combining the smooth and creamy taste of hot chocolate with a hint of the bold flavor of Irish whiskey either on its own or as an Irish cream, these delicious bombs provide an indulgent flavor experience that everyone can enjoy.

Once you’ve fashioned your double boiler and brought the water up to a boil, add your chocolate chips. Once they start to melt, remove them from heat, and stir until the chocolate is completely melted. Pipe melted chocolate: Use leftover melted chocolate. Add to a piping bag or small Ziploc bag. Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag). Squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top. Using your finger, smooth the chocolate out. (leave as is or add sprinkles or crushed candies) While the marshmallows weren't as fluffy as the others, the taste of its chocolate made up for it, which is really the star of the show. Quality Matters: The health benefits are most prominent in high-quality dark chocolate with a high cocoa content. Cheaper and highly processed chocolate may not offer the same advantages.

Luxury hot chocolate bombes:

I mean, why settle for ordinary when you can elevate your hot chocolate experience with the indulgent combination of Irish cream and chocolate bombs? Time to walk you through the steps of creating your own decadent Baileys Hot Chocolate Bombs. Get ready to impress your friends and family with this delightful treat that combines the rich flavours of Irish cream and velvety smooth chocolate. If you love both hot chocolate and whiskey, then these Baileys hot chocolate bombs are sure to become your new favorite treat!

Once the Baileys hot chocolate bombs are ready, time to decorate: melt the white chocolate and drizzle it over the top, then add the Christmas sprinkles and refrigerate again until solid. Candy Thermometer<– a thermometer is essential for ensuring that the chocolate reaches 90ºF when tempering De-mould the spheres and fill each half with some Baileys chocolate ganache and mini marshmallows, then using some extra dark chocolate, put two halves together and place in the fridge until solid. That’s your Baileys hot chocolate bombs put together! Moulding: Once tempered, the chocolate is poured into moulds to achieve the desired shape. This is the stage where additional ingredients, such as nuts, dried fruits, or flavourings, can be added;Baileys Irish Creama liqueur made with Irish whiskey, cream, and cocoa that’s manufactured in Ireland. It’s the most popular liqueur worldwide. It’s low alcohol: the ABV is 17% (compared to 40% in spirits like gin, whiskey, and vodka). As the weather gets chillier and evenings grow darker, there's nothing better than curling up with a piping hot mug of hot chocolate topped with marshmallows.

Ruby Chocolate: A newer variety made from specially processed ruby cocoa beans. It has a pinkish hue and a unique berry-like flavour. The chocolate was frothy, creamy and velvety smooth - just what I look for in hot chocolates. It was also rich in flavour and came with a nice deep colour, nothing like those insipid watery ones you can occasionally get. Tempering the chocolate is key to getting hot chocolate bombs that will firmly hold together and stay solid at room temperature. It also means you can handle them easily without getting melty chocolate all over your fingertips. Next up was a very fancy looking option from Sainsbury's and, don't worry, this I avoided any accidents by pouring the warm milk over the bomb. Place the bowl with the chocolate over the boiling water and carefully whisk the chocolate until melted. Continue heating and whisking until an inserted candy thermometer reaches 90ºF. Remove the chocolate from the heat and turn off the stove.Measure 1 Tablespoon of the mocha hot cocoa mix into half of the chocolate spheres. Add a Bailey's truffle to the center of the sphere and then surround with a few mini marshmallows, if desired.