Thank you, thank you for including the mistakes. That is exactly what I needed to see and hear. Just knowing I am going on the right track is so helpful. Now I am feeling much more confident that this is doable. This video was so helpful!!
My first attempt at hot cocoa bombs (with very little instructions or research) was a partial fail. This video is super helpful (especially cutting up the mold and using cupcake liners to hold the bottom half while you fill it) and I appreciate how you always include your mistakes and mishaps. I feel encouraged to give these another try! Thank you!
Mine were too. They had holes in them and I could not get the seem sealed good so cocoa was spiking out. But it was a blast. I made them the second time and they were just a tad bit better. Hopefully my third attempt will be better than first and second attempt.😁👍❤️
Excellent tutorial. About to try this myself. In case anyone is curious, a pack of Swiss miss is about 4 tablespoons. So, I'll be using 2 tablespoons per bomb.
I love your teaching technique. You’re fun and easy to listen to, precise and laid back. If you don’t already, you might want to have classes for kids; your style is that good. Adults also will enjoy following you in a class setting. Thank you. I learned a lot. What I like learning the most was “what not to do.” Thank you for feeling confident enough to include your mistakes.
Hi! Thanks for this. I love including mistakes and it always results in a longer video 😅- i do teach kids classes occasionally for cookie decorating ;)
I am totally happy you shared a non milk choice. I have family that are lactose intolerant and always feel left out when it comes to this fun. Thank you
You can always make hot cocoa with water. Lol you don’t need someone to show you an alternative. Living with that in your daily lifestyle you should probably know that already. That is weird…
My first attempt after watching this tutorial gave me 6 perfect half shells! I watched other videos that didn't really help. Cutting the round molds apart was a game changer!
Comments like these are exactly why I'll continue to make videos in this style.... even if it's too "slow" or "boring" for some people. Thanks so much for taking the time to let me know, and I'm happy that it helped you!
We make these all year long and have 4 different styles of cocoa bomb molds that I use for other chocolate candies as well during the year. These are one of the easiest and fastest yummies to make to gift. Decorating is absolutely the best part of my 2 & 3 year old Grandson's love about making them. The one step fill molds they can actually make the cocoa bombs themselves and love making themselves the dinosaur molds, heart molds for Mommy and Mimi's, & their teacher's for gifts. You would be quite surprised to see that these toddlers large hot cocoa bomb's, using very good cocoa mix and not the swiss miss, and marshmallows, and then they decorate the tops with drizzling Chocolate over the tops in different colors of real chocolate that we allow them to chose what color to change it too, and then they sprinkle on their toppings. These hot cocoa bombs are much better with water than milk any day as the chocolate has all the flavor you're looking for. We have Photos of trays of them we've made in a few short hour's and worth more than any gift that can be bought.
wow! thanks for your details esp all the real/best/good choc notes.... do u use real choc blocks or chips for the shells or melting choc or wafers? (u'd need to temper those I guess but, TBC I want as healthy n real as possible as I don't want to drink junk or cheap choc.... but the Marseilles look and act great I see. quality ones r around for those as well; ) thank u for your time!
@@meghanegger2376 I usually mix 1/2 Choc chips or choc blocks, with 1/2 choc melting wafers. I prefer mixing Merckens melting wafers as they are real chocolate with no addictive but don't need to be tempered at all, Callebaut, Peters, Guittard, or Ghirardelli. All these brand's have both the chips or block bars and the last 2 you find in the grocery store beside your Nestle toll house, ( and I've used these for myself and youngest and she loves making them on her own with a measuring cup and heating in the microwave if she's only making a couple, she's 14 1/2years old though & knows how to temper just the chips, (easiest thing in the world). All of these brands come in white chocolate to the darkest of dark & raw cacao and a few have organic options available. Then you want a good hot cooca mix & that's available right at the grocery store also if you have a favorite brand, Guittard has some good hot cocoa mix as does Cocoa Santa. Many of the brand's us Guittard Chocolate, (william Sonoma, King Arthur, Equal exchange. I have found the best White Hot Cocoa mix from a brand called Stephens that I Found at the local Safeway 2 year's ago when we were locked down. They have many varieties and carry the O Organics line that has some good hot cocoa also and has very little of an ingredient list. The best thing to do is go to the grocery store & grab you a bag of chips, a small bag or block of the real chocolate melting wafers, ( I stay away from Wilton's but they will work if you don't want to temper but the flavor isnt there), and add your mini marshmallows in the bombs if you like. I find they make the Cocoa more velvety. Have fun & enjoy!
Learning process -live right here !! It's great ! thank you for showing your BOO-BOO'S ! because we all make them but you know an show how to fix it !!! appreciate that !
Fixing problems is like half the game and we live in a world where all we want to see is the happy path... just not realistic. This is way is often seen as "more boring", but it definitely shows the reality.
Thanks for sharing your tips on the thicker edges! I had made a dozen last year for my grandkids and struggled with a few of the edges but they did turn out beautiful. I also like the way you cut them individually to have more control when adding the chocolate, plus the warmer! So much simpler than using chocolate silicone molds to sit over the hot water to melt the chocolate! Thanks again! Never to old to learn something new!!!
I really enjoyed this video. I liked the way you presented the information. Your shots were good and the info wasn’t overwhelming. It was like I was in the kitchen with you learning. Great job!
Best video ever. I'm going to try making some hot cocoa bombs for Christmas gifts and our church Christmas even. Hopefully I can get them looking as good as you
Love your bombs especially the pink ones they are beautiful, will try to make these myself... This is one of the best tutorials I have ever seen. Thanks for sharing...
Your motto is excellent! “It’ll be okay!” I love how you let us see any little error so we can avoid them or fix them! Too many videos have the edited video with all the “oopses” removed. It looks flawless and if we try and don’t nail everything on the first try, we feel terrible! This was brilliant! Thanks! I keep asking chocolatiers to see if they can solve a problem I have. Making cocoa bombs for diabetics! I love making these and other chocolates but so many friends and family who visit over the holidays, etc., are diabetic and have to opt out of a fun part of the day. So, there you go; a challenge! I’m still trying things myself too! Let me know if you come up with a tasty alternative!
You could use a high cocoa percentage dark chocolate for the shell. 86% cocoa chocolate has 10g carb per serving. 90% has a nutty, coffee-like flavor and fewer carbs. You would probably need less than a serving for one bomb. I think you would be able to make 3 to 4 bombs per bar of chocolate. You could also make fat bombs using organic single ingredient nut butters. Mixing the oil into the nut butter is a bit of a pain, but once it's mixed it stays mixed. You could add Monk Fruit sweetener or Stevia to sweeten the nut butter like a Reese's Cup. I tried making my own peanut butter with my cheapy Doller General blender, I couldn't get it completely smooth. You can make your own nut butter if you have a processer. Or a better blender than mine. You can make peanut, walnut, cashew (a little higher in carbs), hazelnut, macadamia butter.
@@TracyKimchi I actually found two ways to make them! Using Hot cocoa mix (sugar free) and Sugar free instant pudding mix inside and a sugar free chocolate shell. I finally found some online. I also used cacao and baking cocoa to make the shell. Both melt pretty close to regular and both took a little practice. I used to keep my melted chocolate in the oven on really low heat just to keep it warm while I’m working with it, but you can’t do that with SF chocolate or cacao. It literally bakes into a brick! I tried reheating it and basically, once it bricks up, it stays bricked! I’m still trying to figure out how to use it! I hate wasting it. The stuff ain’t cheap!
This was great..I just loved watching you..thank you for showing us all the mistakes to so we know it does happen..I could watch you all the time..you are the best
So glad this helps you. So many tutorials show only the happy path- I know it can get a bit boring with the non sped up stuff, so I appreciate you watching!
OMG! Thank you TH-cam algorithm!! I don’t usually watch videos about food but oh my!! These are so cute and cool!! I’m not a fan of hot cocoa but this video has me craving some now!! Tyfs!! Super cute!!
thank you for the info . I am going to make these for Christmas gifts . Times are hard and supplies are stuck out to sea at harbor. So I will just use my own recipe for my onw brand of Kika's Koko and walla !!
Wonderful video, bearing in mind, it DOES NEED TO DO SOME self promotion otherwise they can't afford to post..and WE'D miss out on a lovely tutorial. Not everything can be free.🥲👏👏👏💞😍
This was an awesome video. The bombs are so beautiful and the video was clear and easy to follow. I was really happy that the volume of the background music was low but I still muted and looked at the captions because the "musak" is the worst part of watching TH-cam videos for me. I understand that some people may like it.
I followed your steps and I made my first ever cocoa bombs! They came out so beautiful! Thank you for your clear instructions n tips! Can I leave them at room temp if I've tempered the chocolate or do I need to put them in fridge or freezer?
I've been using milk chocolate chips and they get so messy. I always have to keep them cold. Thanks for explaining the wafers. Your coco balls look great 👍.
These are super cute!! I use water to make my hot chocolate, I don’t use creamer either. I grew up doing it that way. So the milk for me doesn’t matter. You don’t need the extra calories it’s fine with water.
B B, although the bombs are 2.5" how much larger mug would you consider using to accommodate the right amount of water/milk (coffee mug - soup mug)? presentation would be the key thought here. looking at the beautiful h c b in the mug before having to dissolve it in very warm liquid. AWESOME presentation!!!! thank you
Hi I wanted to say I something similar what you did tri-color it came out beautiful thank you, I do have a question where did you purchase single silicone mold I've been looking all over for it but cannot find them. Thank you Martha
Thank you so much this video is so helpful made some cocoa bombs today and out of more than 15 only three were okay I'll say one was decent! I was thinking of using a squeeze bottle for the chocolate I guess to make things a little more cleaner is that a good idea?
First was atomic/nuclear bombs,then came something useful for mankind bath bombs,now tea bombs,coffee bombs and hot coco bombs..so freaking cool 😎😎😎😎😎😎😎....✌️🤘👊🙌👏👍
Hi, Lisa! i have a question with something i have been struggling with if you don't mind. I am in the process of finally getting ready to launch my cookie business, but...i'm currently diving into the legal parts of it (fun i know) and i keep getting different answers from my google searches. I am trying to figure out if it is highly recommended to trademark a small business name or if i should just let it be? Is applying for a trademark even the right approach or is there a different option? Thank you!
You can take advice from people but the final say is up to you and your lawyer. If you're small, I don't recommend you get anything until you know this is something that you'll do a while. I don't have any TMs. You can get more opinions in our FB group facebook.com/groups/BorderlandsBakery
I just hated seeing WATER poured over that chocolate!! My youngest grandson (Mason is 9) and I are making Hot Chocolate Bombs for his aunt and uncle and his other grandma for Christmas. It was something we could do together in secret, we’re making them for his brother, Andrew, who just graduated from basic training in the Army, his other brother, Alex, who is 12, and for Andrew’s girlfriend and for the boy’s’ little sister, my only granddaughter, Kahlia. It’s a fun little project for us to do together. Who doesn’t love some nice hot chocolate on a snowy winter night! ❄️
Good video. I think this is a neat idea, but I think it would be better to use freeze dried marshmallows in them, instead of those really big marshmallows. I also think the kind of chocolate that you use for the shell makes a huge difference in how the actual hot chocolate will turn out in the cup, so using candy melts for the shell isn't going to be nearly as good as using a better quality chocolate for the shell. I like your idea of using the powdered creamer though. Good video 👍
Does anyone put their hair back when doing anything with food, or am I just too old fashion
I do too.
Absolutely as it's the only way to be hygienic.
Always
Every single tike lol
😂 it’s kinda gross if u don’t in my opinion . But everyone’s different lol
Thank you, thank you for including the mistakes. That is exactly what I needed to see and hear. Just knowing I am going on the right track is so helpful. Now I am feeling much more confident that this is doable. This video was so helpful!!
My first attempt at hot cocoa bombs (with very little instructions or research) was a partial fail. This video is super helpful (especially cutting up the mold and using cupcake liners to hold the bottom half while you fill it) and I appreciate how you always include your mistakes and mishaps. I feel encouraged to give these another try! Thank you!
put your cupcake liners in a muffin tin, it will hold them upright.
@@roxannecline7536 Yes! Placing the liners in cupcake tins will keep everything in place and securely upright. Great idea
Mine were too. They had holes in them and I could not get the seem sealed good so cocoa was spiking out. But it was a blast. I made them the second time and they were just a tad bit better. Hopefully my third attempt will be better than first and second attempt.😁👍❤️
Me too! I totally bombed 😉 my first try! I'm looking forward to my next try! 🙂 Thanks! 😊
Excellent tutorial. About to try this myself. In case anyone is curious, a pack of Swiss miss is about 4 tablespoons. So, I'll be using 2 tablespoons per bomb.
Man this is THE BEST COCOA BOMBS TUTORIAL IVE SEEN YET . Omg thank you so much!!!
I love your teaching technique. You’re fun and easy to listen to, precise and laid back. If you don’t already, you might want to have classes for kids; your style is that good. Adults also will enjoy following you in a class setting. Thank you. I learned a lot. What I like learning the most was “what not to do.” Thank you for feeling confident enough to include your mistakes.
Hi! Thanks for this. I love including mistakes and it always results in a longer video 😅- i do teach kids classes occasionally for cookie decorating ;)
I am totally happy you shared a non milk choice. I have family that are lactose intolerant and always feel left out when it comes to this fun. Thank you
We are lactose free here and so excited to see this!
You can always make hot cocoa with water. Lol you don’t need someone to show you an alternative. Living with that in your daily lifestyle you should probably know that already. That is weird…
Swissmis has milk I thought
My first attempt after watching this tutorial gave me 6 perfect half shells! I watched other videos that didn't really help. Cutting the round molds apart was a game changer!
Comments like these are exactly why I'll continue to make videos in this style.... even if it's too "slow" or "boring" for some people. Thanks so much for taking the time to let me know, and I'm happy that it helped you!
I love how you are real and show your mistakes. Great job, looking forward to watching your other video's
We make these all year long and have 4 different styles of cocoa bomb molds that I use for other chocolate candies as well during the year. These are one of the easiest and fastest yummies to make to gift. Decorating is absolutely the best part of my 2 & 3 year old Grandson's love about making them. The one step fill molds they can actually make the cocoa bombs themselves and love making themselves the dinosaur molds, heart molds for Mommy and Mimi's, & their teacher's for gifts. You would be quite surprised to see that these toddlers large hot cocoa bomb's, using very good cocoa mix and not the swiss miss, and marshmallows, and then they decorate the tops with drizzling Chocolate over the tops in different colors of real chocolate that we allow them to chose what color to change it too, and then they sprinkle on their toppings. These hot cocoa bombs are much better with water than milk any day as the chocolate has all the flavor you're looking for. We have Photos of trays of them we've made in a few short hour's and worth more than any gift that can be bought.
wow! thanks for your details esp all the real/best/good choc notes.... do u use real choc blocks or chips for the shells or melting choc or wafers? (u'd need to temper those I guess but,
TBC I want as healthy n real as possible as I don't want to drink junk or cheap choc.... but the Marseilles look and act great I see. quality ones r around for those as well; )
thank u for your time!
@@meghanegger2376 I usually mix 1/2 Choc chips or choc blocks, with 1/2 choc melting wafers. I prefer mixing Merckens melting wafers as they are real chocolate with no addictive but don't need to be tempered at all, Callebaut, Peters, Guittard, or Ghirardelli. All these brand's have both the chips or block bars and the last 2 you find in the grocery store beside your Nestle toll house, ( and I've used these for myself and youngest and she loves making them on her own with a measuring cup and heating in the microwave if she's only making a couple, she's 14 1/2years old though & knows how to temper just the chips, (easiest thing in the world). All of these brands come in white chocolate to the darkest of dark & raw cacao and a few have organic options available. Then you want a good hot cooca mix & that's available right at the grocery store also if you have a favorite brand, Guittard has some good hot cocoa mix as does Cocoa Santa. Many of the brand's us Guittard Chocolate, (william Sonoma, King Arthur, Equal exchange. I have found the best White Hot Cocoa mix from a brand called Stephens that I Found at the local Safeway 2 year's ago when we were locked down. They have many varieties and carry the O Organics line that has some good hot cocoa also and has very little of an ingredient list. The best thing to do is go to the grocery store & grab you a bag of chips, a small bag or block of the real chocolate melting wafers, ( I stay away from Wilton's but they will work if you don't want to temper but the flavor isnt there), and add your mini marshmallows in the bombs if you like. I find they make the Cocoa more velvety. Have fun & enjoy!
Learning process -live right here !! It's great ! thank you for showing your BOO-BOO'S ! because we all make them but you know an show how to fix it !!! appreciate that !
Fixing problems is like half the game and we live in a world where all we want to see is the happy path... just not realistic. This is way is often seen as "more boring", but it definitely shows the reality.
These are beautiful! Love the process you use & how you’ll also show your mistakes & say that’ll be okay 💖
Thanks for sharing your tips on the thicker edges! I had made a dozen last year for my grandkids and struggled with a few of the edges but they did turn out beautiful. I also like the way you cut them individually to have more control when adding the chocolate, plus the warmer! So much simpler than using chocolate silicone molds to sit over the hot water to melt the chocolate! Thanks again! Never to old to learn something new!!!
I really enjoyed this video. I liked the way you presented the information. Your shots were good and the info wasn’t overwhelming. It was like I was in the kitchen with you learning. Great job!
Love your tips. Cutting the mold into 6 pieces is a game changer. Also enjoyed you eating the marshmallow. So what I would do. Thanks again.
Thanks for sharing and explaining how to correct the errors. This was the best video I have seen on how to make these!
Best video ever. I'm going to try making some hot cocoa bombs for Christmas gifts and our church Christmas even. Hopefully I can get them looking as good as you
I loooove how you did the trial and errors I felt like I can relate as I'd make them 🤩🥰
I love how they came out n thank u for showing how they look when u pour the water on them
Very impressive! Lot of work & love goes into those. Thanks for sharing.
I really like this idea and the drizzle and sprinkles make them very attractive. Well done! That box makes it perfect for Valentine's D.ay
Love your bombs especially the pink ones they are beautiful, will try to make these myself... This is one of the best tutorials I have ever seen. Thanks for sharing...
Your motto is excellent! “It’ll be okay!” I love how you let us see any little error so we can avoid them or fix them! Too many videos have the edited video with all the “oopses” removed. It looks flawless and if we try and don’t nail everything on the first try, we feel terrible! This was brilliant! Thanks! I keep asking chocolatiers to see if they can solve a problem I have. Making cocoa bombs for diabetics! I love making these and other chocolates but so many friends and family who visit over the holidays, etc., are diabetic and have to opt out of a fun part of the day. So, there you go; a challenge! I’m still trying things myself too! Let me know if you come up with a tasty alternative!
I think it’s the Swiss Miss brand that has the hot cocoa that only has 6 grams of carbs. Not sure what choc outside you could use.
Oooh! Yummy!!!what a fab idea! How timely...😍😍🤩🤩🤩💝💝👏👏thank you !!!
You could use a high cocoa percentage dark chocolate for the shell. 86% cocoa chocolate has 10g carb per serving. 90% has a nutty, coffee-like flavor and fewer carbs. You would probably need less than a serving for one bomb. I think you would be able to make 3 to 4 bombs per bar of chocolate. You could also make fat bombs using organic single ingredient nut butters. Mixing the oil into the nut butter is a bit of a pain, but once it's mixed it stays mixed. You could add Monk Fruit sweetener or Stevia to sweeten the nut butter like a Reese's Cup. I tried making my own peanut butter with my cheapy Doller General blender, I couldn't get it completely smooth. You can make your own nut butter if you have a processer. Or a better blender than mine. You can make peanut, walnut, cashew (a little higher in carbs), hazelnut, macadamia butter.
Lilly’s chocolate is sugar free. You’d prob have to temper tho
@@TracyKimchi I actually found two ways to make them! Using Hot cocoa mix (sugar free) and Sugar free instant pudding mix inside and a sugar free chocolate shell. I finally found some online. I also used cacao and baking cocoa to make the shell. Both melt pretty close to regular and both took a little practice. I used to keep my melted chocolate in the oven on really low heat just to keep it warm while I’m working with it, but you can’t do that with SF chocolate or cacao. It literally bakes into a brick! I tried reheating it and basically, once it bricks up, it stays bricked! I’m still trying to figure out how to use it! I hate wasting it. The stuff ain’t cheap!
Professional presentation of a hot cocoa bombs Thanks for sharing
This was great..I just loved watching you..thank you for showing us all the mistakes to so we know it does happen..I could watch you all the time..you are the best
Totally appreciate the step by step. Thank you so much for sharing. Fantastic idea.
So glad this helps you. So many tutorials show only the happy path- I know it can get a bit boring with the non sped up stuff, so I appreciate you watching!
Just saw this and loved that yours can be done with water and still be rich and creamy. Now I will give these a try. Thank you.
Thanks! People coming at me for not using milk but it comes down to preference and you gotta do what you like! ❤️
OMG! Thank you TH-cam algorithm!! I don’t usually watch videos about food but oh my!! These are so cute and cool!! I’m not a fan of hot cocoa but this video has me craving some now!! Tyfs!! Super cute!!
Omgg thank youuu this is the most thorough tutorial everrr ❤❤
My daughter did some of these last year for Christmas, including homemade marshmallows!
...oh my word! This has to be best Chrstmas gift! How adorable, truly...ever seen this before, ever, ever!
I could totally see why these blew up in popularity. These are so adorable and fun!
Thank you for this detailed video!!! Looks amazing. Can’t wait to try myself
thank you for the info . I am going to make these for Christmas gifts . Times are hard and supplies are stuck out to sea at harbor. So I will just use my own recipe for my onw brand of Kika's Koko and walla !!
Wonderful video, bearing in mind, it DOES NEED TO DO SOME self promotion otherwise they can't afford to post..and WE'D miss out on a lovely tutorial. Not everything can be free.🥲👏👏👏💞😍
THANK YOU!! WONDERFUL IDEA AND EVEN BETTER TUTORIAL!!🥰👏👏👏CAN'T THANK YOU ENOUGH, DEFINITELY ON MY TODO LIST FOR CHRISTMAS GIFTS! (NOW)😘😘😘💞👏👏👏
I think you meant "Voila!"
Pro tip: spray the mold or wipe it with an oil soaked/wetted clothes/paper towel to release the chocolate easily without all the excess on the rim!
I find it easier to fill the mold with chocolate and refrigerate for 2 m I n, then dump the unset chocolate back into the pan. No fusss no muss
Actual TUTORIAL STARTS AT 8:11
THANX!!!!
Super cute now I need to try to make these for gifts
I really like the look of you swirl bombs
Super fun! Thank you one year later!😆🤗😉💓
I am totally making these for my friends and family for Christmas this year totally thoughtful gift and great if you're on a budget
I appreciate the time you took to make this video for us. Your the bomb 🙌🤦♀️😒sorry had to do it
We got a kit from Walmart. It's on my list of mom-daughter time over the holidays
Cant wait to do some!
Tfs
They are gorgeous!💖❤💕❤💖
This was an awesome video. The bombs are so beautiful and the video was clear and easy to follow. I was really happy that the volume of the background music was low but I still muted and looked at the captions because the "musak" is the worst part of watching TH-cam videos for me. I understand that some people may like it.
Thank you
This is more work than I expected. You did a great job though.
I will definitely be trying these
I followed your steps and I made my first ever cocoa bombs! They came out so beautiful! Thank you for your clear instructions n tips! Can I leave them at room temp if I've tempered the chocolate or do I need to put them in fridge or freezer?
Hi! Say a week or less at room temp, otherwise freeze.
I bought one at Walgreen’s and I don’t know the brand name, but the flavor was salted caramel and it was lit!
This is the best technique for me, thank you
Definitely going to have to try these out!
Yessssss
This was great! I used your techniques and mine came out so much better than my intial cocoa bombs!!! Thanks for sharing!
Thanks for sharing!!!! Helpful hints!!
So beautiful, too good to drink. I 💘 it.
I've been using milk chocolate chips and they get so messy. I always have to keep them cold. Thanks for explaining the wafers. Your coco balls look great 👍.
Yes thank you.
Beautiful and well done!♥️♥️♥️
I agree when you use your own cocoa mix it's much better with hot water than milk.
Bought the molds last year, maybe I'll actually make the cocoa bombs this year 😂
Looking yummy..
Do ittt 🙌
Thanks for sharing.
Just the idea I needed.. cut the molds!!
it hurts me to do it lol but it makes it easier
These are super cute!! I use water to make my hot chocolate, I don’t use creamer either. I grew up doing it that way. So the milk for me doesn’t matter. You don’t need the extra calories it’s fine with water.
excellent video!!
I loved it!
B B, although the bombs are 2.5" how much larger mug would you consider using to accommodate the right amount of water/milk (coffee mug - soup mug)? presentation would be the key thought here. looking at the beautiful h c b in the mug before having to dissolve it in very warm liquid.
AWESOME presentation!!!!
thank you
Interesting question! I’m using a wide mouth mug that holds 14 oz of fluid and it seemed to work well for my mold size!
love it
Lisa! How did I not know you had TH-cam?!?!!!!!
Yummy! Gorgeous
Well, that's the coolest thing! I have never. Will try to make!
Great tutorial! I love how no fuss this is. Also I love your nail polish color. What color is it?
I loved this video!!!! Well done!
Loved it!
I was wondering if I put a tsp. of instant coffee in the bomb, would it make a cafe mocha?
Hi I wanted to say I something similar what you did tri-color it came out beautiful thank you, I do have a question where did you purchase single silicone mold I've been looking all over for it but cannot find them.
Thank you
Martha
Hi Martha!! This mold works- just a little small amzn.to/45vr5Rg
Wow! Really good instructions! Thank you 😊
That was really cool,, thanks for sharing 👍🏼👍🏼
I wonder if you could use a small wide tip paintbrush for the second layer around edges. I would probably try that or a wide Wilton tip.
Yes you can - there are a lot of ways to achieve the end result and using what you have or are comfortable with is great!
Hey guys, I just started my channel on chocolate covered sweets and I'm so excited :)
Beautifully done! Thank u
Love those bombs. GREAT TUTORIAL!!
Awesome video. Extremely helpful.
Do you use the paramount crystals?
I've used them before if my chocolate felt too thick- they work great!
These ones are huge!
Thank you so much this video is so helpful made some cocoa bombs today and out of more than 15 only three were okay I'll say one was decent! I was thinking of using a squeeze bottle for the chocolate I guess to make things a little more cleaner is that a good idea?
You can try it!
First was atomic/nuclear bombs,then came something useful for mankind bath bombs,now tea bombs,coffee bombs and hot coco bombs..so freaking cool 😎😎😎😎😎😎😎....✌️🤘👊🙌👏👍
Looks gooooooood !
Thanks so much for this tutorial!
Can you melt caramel in those pots, wondering if it would burn I’ve seen those melting pots at Michael (different brand of course)
Beautiful, thank you!
Hi, Lisa! i have a question with something i have been struggling with if you don't mind. I am in the process of finally getting ready to launch my cookie business, but...i'm currently diving into the legal parts of it (fun i know) and i keep getting different answers from my google searches. I am trying to figure out if it is highly recommended to trademark a small business name or if i should just let it be? Is applying for a trademark even the right approach or is there a different option? Thank you!
You can take advice from people but the final say is up to you and your lawyer. If you're small, I don't recommend you get anything until you know this is something that you'll do a while. I don't have any TMs. You can get more opinions in our FB group facebook.com/groups/BorderlandsBakery
@@BorderlandsBakery Thank you so much! :)
A very detailed account.
I just hated seeing WATER poured over that chocolate!! My youngest grandson (Mason is 9) and I are making Hot Chocolate Bombs for his aunt and uncle and his other grandma for Christmas. It was something we could do together in secret, we’re making them for his brother, Andrew, who just graduated from basic training in the Army, his other brother, Alex, who is 12, and for Andrew’s girlfriend and for the boy’s’ little sister, my only granddaughter, Kahlia. It’s a fun little project for us to do together. Who doesn’t love some nice hot chocolate on a snowy winter night! ❄️
Beautiful video I think I would still use warm milk
Awesome
Does it not work to fill the mold, let it harden a bit, and pour out the excess? Then, maybe strengthen the edge with the piping or pouring method?
You sure can. But easiest way is to use the 3 part molds.
Good video. I think this is a neat idea, but I think it would be better to use freeze dried marshmallows in them, instead of those really big marshmallows. I also think the kind of chocolate that you use for the shell makes a huge difference in how the actual hot chocolate will turn out in the cup, so using candy melts for the shell isn't going to be nearly as good as using a better quality chocolate for the shell. I like your idea of using the powdered creamer though. Good video 👍
I like using a paint brush lol I know ow that sounds weird but much quicker
Paintbrush works great- use what works for you!
do you temper your chocolate? or just heat them without checking the temp?
I used dark chocolate guittard melts, not true actual chocolate, so did not temper. If you use real chocolate you can temper for the best finish 🥰
@@BorderlandsBakery thank you so muuch! I was inspired by your vids and I wanna try some for the upcoming holidays! thank youuu
Could you use a mug or something with an appropriate sized mouth to set the mold into in th fridge for cooling?
If you can find one the right size, sure can.
Yum