Hi lovelies, thank you so much for being here 💗 💓 For the chocolate tempering reference, I used outwww.epicurious.com/recipes/food/views/how-to-temper-chocolate-356869 Happy Christmas everyone 🎀🎄
💙Both ways were so smart & easy. I just watched Rosanna Pansino make these the long, hard but incomplete way. Hers had no cocoa powder & took way too much effort to produce. Thanks so much for demonstrating the best way to make these bombs! I feel Inspired now!😀
I just found your channel and I love your videos so much!! So easy to keep up with and it all looks so good 😍 Now I’m going to make these for Christmas gifts, thank you!!!
I think it's awesome that you guys also throw in information about tempering as well. I temper my chocolate like you guys do and it works great. I just got a digital candy thermometer and I can't wait to test it out. Your video is very helpful and informative. Awesome video. Thanks.
Good idea ! 👌 And , I suppose , it works not only with eggs, but also with ping-pong balls or spherical plastic Christmas tree ornaments or why not with other shapes than spherical ones. (All of course wrapped in foil first).
The chocolate is round and looks very standard, so is it a cheek at first? You made it so elaborately that you might be mistaken for it. Are these chocolate Bombs? awesome 🎂😍💖👍 초콜릿이 둥근 형태로 매우 정형화된 형태로 딱 보이니 처음에는 볼인가? 구슬인가 착각할 정도로 정교하게 잘 만드셨네요. 이 것인 바로 초콜릿 Bombs인가요? 멋지네요
Tyyyyy for sharing!! Your tips & tricks have been so helpful!!! Excited to make these today for all my loved ones for Valentines Day 2moro 💖💖💖 ((which will be perfect because we are going to have 18° temp in the morning!)) Sending Much Cocoa Love & A Very Happy Valentines Day from a girl who loves to bake from the beautiful mountain state of WV💙💛 Ps: Please show us You tips & tricks making cake pops :)
I don't understand, u have such a nice camera, nice setup, nice tools, nice techniques,,,,, but why are u soooo underrated!!!!🥺🥺🥺 I don't understand it!?
The REAL CHOCOLATE always needs to be tempered. Other products are chocolate flavored but it's not chocolate at all, only contains fats and artificial flavours.
I've just tried to make some using Cadburys Dairy Milk.....all I had in during lockdown.....& despite putting two coats of chocolate on & putting it in the fridge they have all melted & fallen to pieces 😒... do I need a better quality chocolate?🤔
Hi I just purchased some molds to make my bombs and when i received them the molds were lumpy What do you recommend me to do to take the lumps out the mold?😣
I can relate, try turning on the aircon? I’m thinking maybe it’s too warm where I’m from so it melts a little where I touch.... just thinking. Not proven yet. Just my assumption.
@@brokenwall2244 thanks! I still mess up despite using gloves, so making my hands cold may be a better idea. Same with making butter frosting designs, room should be cold to make the shape hold.
Hi, Ruth🥰 I suggest you temper the chocolate first. If you temper the chocolate, there won`t be fingerprints and keep your hands cold, I put my hands in ice water a few seconds before making the shells😊😊
Thanks for this very very good and detailed video. Only thing I didn’t see is how you cover the two half spheres at the end. Mine don’t really stick together after. They fell apart and both split and all the marshmallows came piling out.
It happens to me too. Try pulling the edges apart first very slowly and then pop it out from the bottom. Make sure you double the rims with chocolate so edges are thick, it’s easier to pop them out.
This is why you should not by silicone moulds ever and only every by polycarbonate moulds . the main reason is that you use a large palette knife and run the tempered chocolate over the mould and then use the palette knife and scrape off the loose chocolate. Making Chocolates and producing incredibly good ones is actually a very messy task in the cup stage , the second reason is that with a polycarbonate mould when you pop the mould into the fridge for NO more than 15 minutes ever you will see when the cup is ready to leave the mould as it will appear silver underneath the mould when you look at it, then you can easily take the cups out of the mould. the third reason is that silicone moulds are like rubber just floppy and in my opinion not readily controllable and will not produce the shine of a polycarbonate mould. Normally this professional mould is up in the 20 to 25 dollar/euro/gbp mark per mould but if you shop on Ali Express you can buy them tax pain in europe and the uk for around 8 to 15 euros. they are worth the money to obtain professional results a lot quicker than with silicone. This is not criticism in anyway and should not be taken as such, it is an observation from a professional chocolatier who was an engineer at one point and is always looking for ways to bring this fantastic life to more people. you do not need to spend huge amounts on tools and equipment. I actually use a lot of plastering tools as they are eactly the same in most cases at a third of the price. Your most cherished item is your mould or mold in some areas, you must never ever wash it , you remove the excess chocolate by using the palette knife and after you have released the chocolate from the mould you either make more or you use a microfiber cloth to clean them without water. you wash the cloth not the mould and this keeps the mould in pristine condition as a single scratch will ruin it. Melt the Chocolate at NO higher than 45ºC and then reduce the temperature by seeding the chocolate ( this means simply to add unmelted chocolate to the melted chocolate ) to help bring the temperature down, refer to the temperature curve on the chocolate bag at what temperature to seed and then what temperature to Temper ( tempering the chocolate is what gives the chocolate its famous CRACK when you bite in to it and the incredible shine) to so that you can produce beautiful chocolates. The Chocolate bombs are a favorite of my clients at Christmastime and I really enjoy making these and adding little surprises inside the bomb. the trick is to pop it into a tall glass and pour on the hottest milk you can for the surprise to flourish..... Another signature desert chocolate I prepare for restaurants is to create a much larger sphere of chocolate approximately 15cms diameter , I then melt by using a skillet a hole in the bottom of the sphere of about 8cms , the top is then decorated in the drizzle method and then delivered to the restaurant, they then make fresh fudge brownies and insert the brownies through the ole along with a roll of mascarpone and then place it on a round dish, with swirls of more mascarpone, it is then served at the table with piping hot white cream sauce which the waite pours over the sphere and melts the decorated sphere and reveals what is inside. Its a great way to end a nice meal.
Hi lovelies, thank you so much for being here 💗 💓
For the chocolate tempering reference, I used outwww.epicurious.com/recipes/food/views/how-to-temper-chocolate-356869
Happy Christmas everyone 🎀🎄
What brand of chocolate do you use?
That egg tip was worth the whole video for me! Thanks a ton!💕
A tip I've learnt, snap the chocolate in the packet, it's so easy, and then just open it up from top and tip out, less mess too :)
💙Both ways were so smart & easy. I just watched Rosanna Pansino make these the long, hard but incomplete way. Hers had no cocoa powder & took way too much effort to produce. Thanks so much for demonstrating the best way to make these bombs! I feel Inspired now!😀
Very kind of you and your appreciation and beautiful comment😍👍
I hope you loved this
I raise chickens and now I have another use for their eggs! Brillant!!!
I'm as entranced by your crochet as much as I am your delicacy making skills! =)
Omgggg you made this seem so easy and they came out so flawless!!! Cant wait to try all of these helpful steps this weekend!! Thanks for sharing!
I`m so glad!
Happy Holiday Gnarly
Your videos are so calming and I love the decor.
This was the BEST VIDEO IVE EVER WATCHED! It was so satisfying and relaxing! 🙌🏼
So lovely 😍🥰
Really happy to hear that
Have a Christmas full of joy and happiness
I prefer cutting my molds individually. I find they are so much easier to handle that way as I have done both.
That's a great idea!
Thanks for the tip👍
Oo this is a lovely video! I will try this out sometime! I wanted to make these but never thought of tempering the chocolate, thanks! 😄
Hope you enjoy, Carrie Griggs 👍😍
I really enjoyed this the music was lovely and the video was entertaining thank you makes one feel quite calm.
Thank you, Catseella😍
Glad you enjoyed it
I just found your channel and I love your videos so much!! So easy to keep up with and it all looks so good 😍 Now I’m going to make these for Christmas gifts, thank you!!!
Thank you for this! Can't wait to try it ☺️
Hope you like it!🥰😍
Thanks for all the wonderful tips in this tutorial. I'll be making some this weekend so will see how they turn out. 😊
Yeah! It would be an awesome drink for you
Thanks!
Ill try it when my both parents go to work
I love this! I just started my channel on chocolate covered sweets and I'm so excited to share all my ideas and skills :)
I think it's awesome that you guys also throw in information about tempering as well. I temper my chocolate like you guys do and it works great. I just got a digital candy thermometer and I can't wait to test it out. Your video is very helpful and informative. Awesome video. Thanks.
just what I needed to see. why thank you!
These look nice! I have a feeling everything in your house is beautiful!
Love it ! How long and how can you store them?
Congratulations, so pretty chocholate bombs 🥰 this video is so chill 😊 very nice background music and editing too👌
Oooh these look so good! What a lovely treat ☺️💕
Those are so pretty! Is there a decoration we can put on the bombs that aren’t a choking hazard?
Good idea ! 👌
And , I suppose , it works not only with eggs, but also with ping-pong balls or spherical plastic Christmas tree ornaments or why not with other shapes than spherical ones.
(All of course wrapped in foil first).
Looks superb, thanks for sharing outstanding recipe, I enjoyed watching it very much. 👍❤️👌
Thanks for liking, Katie😍👍
Hello, may I use usuall sweet chocolate if I don't have dark chocolate?
The chocolate is round and looks very standard, so is it a cheek at first?
You made it so elaborately that you might be mistaken for it. Are these chocolate Bombs? awesome 🎂😍💖👍
초콜릿이 둥근 형태로 매우 정형화된 형태로 딱 보이니 처음에는 볼인가?
구슬인가 착각할 정도로 정교하게 잘 만드셨네요. 이 것인 바로 초콜릿 Bombs인가요? 멋지네요
beautiful chocolate bombs!!! thanks for sharing this great recipe. I learned new recipe today. have a great day! stay safe dear 😄
Tyyyyy for sharing!! Your tips & tricks have been so helpful!!! Excited to make these today for all my loved ones for Valentines Day 2moro 💖💖💖 ((which will be perfect because we are going to have 18° temp in the morning!)) Sending Much Cocoa Love & A Very Happy Valentines Day from a girl who loves to bake from the beautiful mountain state of WV💙💛
Ps: Please show us You tips & tricks making cake pops :)
Very lovely chocolate desserts, you made these so perfect, wow
I wish you to you give it a try😍
Hello, wow 😍👌 It looks beautiful and amazing 😍👍 thank you for sharing ✨
Thank you so much 🎀🎁🎄
@@LetsStella your welcome 🌹🎄🎀✨
Yummy ❤🥰😋 Woaahhh,it is such an amazing recipe❤💫💫loved it so much. I am extremely in love with your recipes.
Hahaha😍😍😍
I`m really happy to hear that dear
Thanks a MILLION!!!
The fact is that chocolate does taste so much better than those melts
It was like cool Art
ohh looks amazing! sooo shiny 🤩 congrats on monetization, saw some ads haha
Hahaha😊 finally
Thank you always Kibo`s Eats
I really wanted to try this! 😊 Looks fun to make with my little one.
Lovely tutorial!
Relaxing, instructive and inspiring!
What more could one ask for?
Thanks! 😊🙏
...
Thank you for sharing your tips 😋👏.
Great idea♡
I would like to try it
Thank you for sharing I loved this video
I don't understand, u have such a nice camera, nice setup, nice tools, nice techniques,,,,, but why are u soooo underrated!!!!🥺🥺🥺
I don't understand it!?
Hahaha😍😍
Such a heartwarming comment
You loved my channel, then share my channel with your friend🎀🎄😉
Have a wonderful Christmas
Superb..looks so perfect,thanks for sharing friend
These are awsome!
Very goooooood my dear♥️🌹😋🌷
Thank you! Cheers!
You can also save yourself time and just buy chocolate that you don’t have to temper
What real chocolate do you not have to temper? I haven’t been able to find any real chocolate that needs no temper. Only candy melts.
The REAL CHOCOLATE always needs to be tempered. Other products are chocolate flavored but it's not chocolate at all, only contains fats and artificial flavours.
Lovly chocolate 😍👌
I've just tried to make some using Cadburys Dairy Milk.....all I had in during lockdown.....& despite putting two coats of chocolate on & putting it in the fridge they have all melted & fallen to pieces 😒... do I need a better quality chocolate?🤔
I`m not sure but I think, the chocolate needed to harden a little more🥰🥰
and I used Trader Joe's dark chocolate and it works well
Is it the same with white chocolate?
Great video
Thank you so much for being here
white chocolate is a little different
I linked the website in the description
Hi I just purchased some molds to make my bombs and when i received them the molds were lumpy
What do you recommend me to do to take the lumps out the mold?😣
Great recipe!! Could I also know the name of the background music of this video?
That's amazing👍
So beautiful
Very nice and beautiful 👌👌☺️☺️
wow
Wow this is amazing...great treat for kids👌😋
Yeah!
As an adult I love it too🤣🥰
How to avoid fingerprints? I'm going nuts. I tried everything..even gloves 😩
I can relate, try turning on the aircon? I’m thinking maybe it’s too warm where I’m from so it melts a little where I touch.... just thinking. Not proven yet. Just my assumption.
@@jenniferjeannevicera5796 I don't have ac 😂 so yeah no idea how îl fix this
@@jenniferjeannevicera5796 yeah I believe you could use gloves or try making your hands cold.
@@brokenwall2244 thanks! I still mess up despite using gloves, so making my hands cold may be a better idea. Same with making butter frosting designs, room should be cold to make the shape hold.
Hi, Ruth🥰
I suggest you temper the chocolate first.
If you temper the chocolate, there won`t be fingerprints
and keep your hands cold, I put my hands in ice water a few seconds before making the shells😊😊
So nice
언제나 응원해!!!!사랑과 감사의~~~~ 건배!!!
Is there a difference with regular darkchocolate block with baking chocolate blocks?
As far as I know, there is no big difference between the two. Baking chocolate has more subdivisions
Thanks for this very very good and detailed video. Only thing I didn’t see is how you cover the two half spheres at the end. Mine don’t really stick together after. They fell apart and both split and all the marshmallows came piling out.
Hi, Mindy
After filling the cocoa powder and marshmallows try to melt the edges like the video
Oof
If you cut your molds it will make it so much easier
Hey, how can i put the chocolate out of the silicone mold, because they always break!
It happens to me too. Try pulling the edges apart first very slowly and then pop it out from the bottom. Make sure you double the rims with chocolate so edges are thick, it’s easier to pop them out.
It happened to me
Make the chocolate coating thicker will help you
👍😍
@@LetsStella thanks🥰
@@MadeintheUK987 okey, thats a good idea👍🏼
Your choco balls looks so yummy 😋🤤❤️
Thanks a million🥰
Does someone knows how to avoid fingerprints in the chocolate? I’m using latex gloves and still getting fingerprints 🥲
Yummy😍👍🏼
I'm new here!!
I subbed❤❤
↜ great vid
7star
My chocolate accidentally got to 140, is it that detrimental or do I have to start all over again??
Hello! My name is Cayla and I am shy of new people. Thank you lovers!!!
What chocolate did u use
Can I do this with candy melts?
Sure!
If you use candy melts, it doesn`t need to temper
In which country do you live
I just wanted to know
Thanks
candy thermometer? is it different from the other one??
Yeah!! Mumtahin Tabassum
I`m sharing more tips and show you the way how to make the perfect shell😉😉
Mine literally open in half and another issue is that the top is always like a little open and some dust from the hot chocolate comes out. HELPPPPP
Come over to my house😍
I will teach you, Mindy
Hi, what chocolate did you use?
She made it looks so easy to temper it and I always fail
Hot chocolate season is back!
I'm so sorry to hear that but it's okay hot chocolate is no matter how you eat it
Is this dark chocolate 🥺
We can also cut a plastic ball and use it like a mold 😊😊
Tell me if it a good idea
This is why you should not by silicone moulds ever and only every by polycarbonate moulds . the main reason is that you use a large palette knife and run the tempered chocolate over the mould and then use the palette knife and scrape off the loose chocolate.
Making Chocolates and producing incredibly good ones is actually a very messy task in the cup stage , the second reason is that with a polycarbonate mould when you pop the mould into the fridge for NO more than 15 minutes ever you will see when the cup is ready to leave the mould as it will appear silver underneath the mould when you look at it, then you can easily take the cups out of the mould. the third reason is that silicone moulds are like rubber just floppy and in my opinion not readily controllable and will not produce the shine of a polycarbonate mould.
Normally this professional mould is up in the 20 to 25 dollar/euro/gbp mark per mould but if you shop on Ali Express you can buy them tax pain in europe and the uk for around 8 to 15 euros. they are worth the money to obtain professional results a lot quicker than with silicone.
This is not criticism in anyway and should not be taken as such, it is an observation from a professional chocolatier who was an engineer at one point and is always looking for ways to bring this fantastic life to more people. you do not need to spend huge amounts on tools and equipment. I actually use a lot of plastering tools as they are eactly the same in most cases at a third of the price.
Your most cherished item is your mould or mold in some areas, you must never ever wash it , you remove the excess chocolate by using the palette knife and after you have released the chocolate from the mould you either make more or you use a microfiber cloth to clean them without water. you wash the cloth not the mould and this keeps the mould in pristine condition as a single scratch will ruin it.
Melt the Chocolate at NO higher than 45ºC and then reduce the temperature by seeding the chocolate ( this means simply to add unmelted chocolate to the melted chocolate ) to help bring the temperature down, refer to the temperature curve on the chocolate bag at what temperature to seed and then what temperature to Temper ( tempering the chocolate is what gives the chocolate its famous CRACK when you bite in to it and the incredible shine) to so that you can produce beautiful chocolates.
The Chocolate bombs are a favorite of my clients at Christmastime and I really enjoy making these and adding little surprises inside the bomb. the trick is to pop it into a tall glass and pour on the hottest milk you can for the surprise to flourish.....
Another signature desert chocolate I prepare for restaurants is to create a much larger sphere of chocolate approximately 15cms diameter , I then melt by using a skillet a hole in the bottom of the sphere of about 8cms , the top is then decorated in the drizzle method and then delivered to the restaurant, they then make fresh fudge brownies and insert the brownies through the ole along with a roll of mascarpone and then place it on a round dish, with swirls of more mascarpone, it is then served at the table with piping hot white cream sauce which the waite pours over the sphere and melts the decorated sphere and reveals what is inside.
Its a great way to end a nice meal.
What do u do if your chocolate cools too much before your done?
Hi, Jacklynn🥰
If it`s cooler, you need to reheating it just a few seconds
I linked the website in the description😄😄
Good luck to you
😍🙏🏻😍
➹ great vid
8star
I worked for hours and got nine cocoa bombs. I tempered the chocolate and it still didn’t set this took all afternoon and I will never do this again
Won't it melt ? If we took it elsewhere
I love your crochet do you sell them?
I am a complete beginner😊😄
I`m so glad you loved my crochet
Happy Christmas, Ambie
Like
▲ thanks
2star
اجمل بصمه ليكي 🌼 🌻 🌿 🌺
Milk wasn’t hot enough to Dissolve the chocolate
↑ great video
9star
Hi
↾ good vid
8star
I'm sorry this video was too long for what you were showing instruction. It could have been done in half time and you could spoken the instructions
Dear sir I got a great weekend and I will send the password is the user to the user ID and my husband is sent
F? What is that?
⇧ good vid
1star