DIY Clear Hot Chocolate Bombs

[@mrbarrylewis]

If you are a fan of clear recipes, check out this playlist with other clear recipe attempts to date including a clear lemon meringue pie kzbin.info/www/bejne/m6WxZWmhrLZ4jLc You can also make standard hot chocolate bombs here in this previous video kzbin.info/www/bejne/n4DXiGqliZ2eabc

[@georgiadreamingbb1245]

YAAAAAY ANOTHER CLEAR RECIPE I WAS JUST THINKING I WISH HE COULD DO ANOTHWR CLEAR VIDEO!

[@thehookup8841]

Can you shout out my daughter Amelia she is 4 and it’s her birthday

[@kellysvetkoff]

Wait you mean it's dangerous to eat or dangerous to make.? If it's dangerous to eat then why make it.? 🤔

[@chrislutz7557]

Pour the melted isomalt on the outside of your molds. Perfect hemispheres every time.

[@sndrc9]

And maybe ice on the inside? So it cools fast and doesn't all just run off the top?

[@ge2719]

I think you should have still worn the gloves even when you microwaved it. The microwave still made it become an extremely hot sticky substance that would be very bad to get on your skin

[@mrbarrylewis]

Yep, good call, I think editing the first part made me realise that, hot stuff that is!

[@clashblaster]

I was wincing when I saw them handling that without gloves and with all those strings going everywhere! Molten sugar of any type is very dangerous if you're not careful, not just isomalt.

[@FaeAstray]

I have burned myself with hot sugar before. it is HORRIBLE. 0/10 do not recommend, I DO recommend gloves when working with any sort of hot candy!

[@lunavixen015]

@@mrbarrylewis those gloves are also good for when you are making caramel or hard candy

[@ivydaphne7483]

I saw these transparent beverage bombs some time last year. It looks so cool but I am a bit clumsy and the thought of handling hot isomalt is terrifying. Thank you for taking one for the team Barry haha

[@mrbarrylewis]

So hot yep! Glad I got the gloves

[@entromix]

A chocolate bottom with a clear top would look really cool I imagine

[@mrbarrylewis]

great idea

[@Idolstar333]

Hi Barry! I have an associates degree in Pastry Arts. For the degree, I had to take a sugar class. So I feel qualified to comment some information for educational purposes! 😅I love yall, but I only made it 6 minutes before having to stop to comment. If youve never done sugar work before, it is NOT recommended to start with isomalt. It cooks at a higher temperature, and the methods for cooking it can differ depending on your experience as well as how you plan on using the isomalt. Isomalt does have one major perk over regular sugar; it is resistant to crystallization. The finish product also tends to be less sticky. Oh and isomalt can remain clear, where as regular sugar typically doesnt when cooking it to that temperature. I will start by saying that I have never heard of the amount of water in cooking changing the final consistency of your isomalt. They say to add enough water to make it sand like so that you arent spening a much longer time cooking it (it has to boil the water out). When we cooked sugar in school, we used more water than the sand method to help stop it from burning. Since isomalt typically doesnt crystallize, you dont need to brush down the sides of your pot with water. Just pop a lid on it and watch the temp (which you did). That being said, microwaving your isomaly to cook it isnt a great idea. You dont want to distrub the sugar once it starts cooking. The frequent stirring with the microwave will add a lot of bubbles to your sugar. If you choose to do that method anyway, its recommended to pour it out on a silicone mat and pop it in the oven for a few minutes to get rid of the bubbles. The microwave is great tho for remelting isomalt that you already cooked. In order to color the isomalt, theres a couple different ways you can do it. Make sure to use water based colors tho. Color needs to be added at about 310F. DO NOT STIR IT! Stirring makes bubbles. You gently swirl the pan around to mix in the color. Remove it at about 333F and shock it in an icewater bath for about 5ish seconds (when the initial hissing stops). It will have reached 338F in that time. Before pouring the isomalt into your desired molds, you can continue to swirl the pan until the color is incorporated. It pours best around 300F. Then pour into your molds and let it harden. The reason it suggests the sugar gloves is to protect you from any accidents. Theyre specially made to withstand higher heat, and they insulate your hands to make it easier to pull sugar sugar (which you also do at high temps) without burning yourself (its still very hot tho). If the Isomalt were to get on your skin, theres pretty much no way that its coming back off without taking the top layer of skin with it. At leasst with the gloves, you can immediately remove it if it gets any on there, and you wont get burned. And if you plan on working with it for some time, its good to keep it in a pyrex type pitcher and in the oven at a lower temp to keep it in a liquid/workable form. Oh and one more reason isomalt is more dangerous than sugar is because its typically clear. Sugar usually has a slight tint. But if youre using it to glue pieces of sugar together, typically you just dip the end of one piece in the melted isomalt, and then stick it where it needs to go. It hardens very fast. But because it is clear, its easy to misjudge it when youre dipping into the container, and then you can burn yourself. And the reason it looks so much like powedered sugar or sugar crystals is because it IS sugar. Its a sugar substitute typically used in diabetic or weight loss type products. But its expensive, so its seen a lot more in the world of sugar work. Now im gonna go finish the video. Just had to share some knowledge first.

[@СерафимГанеев]

me too

[@tojotaco3822]

🤓

[@tojotaco3822]

quit yapping

[@kallusive8986]

@@tojotaco3822lol right?

[@TheRealIank366]

@@tojotaco3822if you don’t like the comment, ignore it.

[@damonmcdaniel1570]

Hey Barry, you could use a large bowl and make an edible snow globe with chocolate or sponge cake as a base.

[@GmodPlusWoW]

Man, this was one hell of a trial. And while I doubt that you ever want to make isomalt beverage bombs again, I wouldn't say no to more isomalt alchemy in general.

[@rachelh1720]

Whenever I see isomalt all I can think of is mythbusters. 😅

[@Daeltha]

man i refreshed my subscription page with almost perfect timing

[@swanningabout]

So?

[@mrbarrylewis]

Good work

[@breezusmiranda3529]

I could just watch Barry's videos all day. I adore his wholesomeness & his family, his positive attitude & his laughter, it rubs & puts me in a better mood throughout my day, lol. His family is just so adorable. & I LOVE the accents. Just, goals, lmao.

[@stormrider4477]

if you get tiny bubbles or it's not clear, you can use a kitchen torch while it's still in the mold to make it look clearer and some of the bubbles will pop. They often use molded isomalt bottles in movies when "breaking" them over peoples heads.

[@shirleycastle5170]

I've always liked your chocolate Nintendo mould.

[@DanielKay06]

The main function of the sugar gloves isn't to protect you from the heat, it's to prevent the molten sugar from sticking to your skin. Molten sugar is like napalm in a way, it sticks to surfaces it touches and keeps dumping its heat into them. The gloves are heat resistant enough that they don't melt and the sugar doesn't stick to them as well, even when it sticks you can take the glove off to prevent more severe burns.

[@julia7068]

“I so sorry that I didn’t know of isomalt.” Classic Barryism. No apologies needed, Barry-part of the fun is watching you discover and learn about new food things. Have you ever seen/tried injecting designs into gelatin?

[@vickytaylor9155]

Barry, I challenge you to use the isomalt to make a “glass” bottle or glass like they use in movies to smash over someone’s head.

[@Bibbly53]

Some very strange gelly-ish beakaway glass sounds very fun.

[@mrbarrylewis]

Ok Vicky I will have a look

[@bradasstv]

@@mrbarrylewis yeah, that's actually interesting. Always heard it called sugar glass. I guess it's something similar to this...

[@SoulcatcherLucario]

@@bradasstv they're made with plastic nowadays, but they used to be made of sugar

[@bradasstv]

@@SoulcatcherLucario cool, had no idea 👍

[@swargwarn]

Be careful pouring very hot things into Pyrex, in UK they're heat treated but i've heard they sometimes aren't elsewhere

[@ayajade6683]

Actually it's because PYREX is borosilicate glass and pyrex is soda lime glass. Both are still sold you just have to know the difference. Soda lime glass has a lower temp it breaks at

[@PsylomeAlpha]

@@ayajade6683 More specifically, the soda lime glass is less resistant to thermal shock, so like, a variant in the ambient temperature can cause it to break (as well as if it's got a part of it up against something particularly conductive of heat, like the side of a metal mixing bowl, and thus that part in particular is less likely to heat as quickly)

[@ayajade6683]

@@PsylomeAlpha yeah I know that I just made it a simple explanation for those who didn't

[@momcharisma88]

You've always spoken so proper and eloquently but still even so in the comments. It's so sweet to see you actually conversing with your fans :) you're so wholesome.!

[@jlan7844]

Fun fact: Whenever you see breaking glass in a movie, it is likely made of either isomalt sugar or regular sugar, depending on the needed properties (or prop team preference). That is why you can have someone jump through a window or smash a bottle on someone's head with no injury to the actors.

[@PsylomeAlpha]

Ye, it's called sugar-glass because it's *literally* sugar, and even if you get like, a splinter from it (which is difficult anyway because sugar likes to break into sorta square-ish shapes when crystalized, but whatever) it'll just melt away with a wash so it's not going to do much long-term damage!

[@nicolepittman9660]

Very fun to look at,it looks like a lot of work just to do for yourself but definitely would be great to gift to someone in a basket of treats. Great work, you guys make awesome videos 👏

[@mrbarrylewis]

Cheers Nicole, yeah I guess air tight storage as a gift would work yep

[@laurenwilliams4371]

I love how passionate you are Barry!

[@EmilyAnneXO]

You’ve just made my day with this upload! Cheers Barry!

[@finnaver5724]

Barry I've been watching your channel for maybe around 2/3 years and I do love your videos!

[@rainysunflower384]

Adventures in isomalt! Growing up I always watched those Food Network cooking competitions and it is amazing the sugar decorations the pastry chefs made with this stuff. These looked like little christmas tree ornaments! :)

[@ashleighpitcher791]

Listen Barry. You can already buy the Isomalt pre treated so all you do is melt it and use non of this water and heating malarkie. Its called sosa isomalt. Then you can use the clingfilm method. Make the clingfilm taught over a big bowl pour on the melted isomalt and use a metal ring qnd push over the cling film and iso this will create a bubble! No need for moulds

[@stormyeffects4795]

I love your dedication and follow through on these projects!

[@freshkaiu]

When I have nothing to watch on here, I come to your channel! Love your videos and you’re awesome family

[@dglenn247]

A lot of good ideas about the back of the mold. My thoughts are, since you had 2 molds, use both at once. Pour the iso into one mold and place the other on top with something like pie weights or dry beans to help shape the hemisphere. You'd get three full balls every round of pouring.

[@spyder1110]

just a note, when bakers use isomalt they wear cotton gloves under the sugar gloves for better protection.

[@dorryfrost3915]

I agree . There’s also easier isomalts in ready tempered large crystals that you just melt in microwave.. the cloudiness comes from stirring air into the sugar. If you have a heat torch you can make the cloudiness go away.

[@caffeinerage]

Not sure if you have it in the UK, but School of Chocolate on Netflix showed how to do domes with isomalt that were very thin and see through. Basically, they took a bucket and covered it with cling film, poured a small amount in the middle, and pushed down on the film with a greased ring mold. The air trapped inside makes a dome which when cooled can just be peeled off. Then stuck together, like you showed, by melting the edges. It might be a bit fiddly, but far less messy.

[@Decemberwolf01]

Love watching your videos Barry. Never fail to make us smile ❤️

[@FaeAstray]

You could make these with some sort of instant drink mix in the middle and drop them into cold water. The shell would break and allow the drink into the water. I've done a super easy version with cotton candy drink bombs on my own channel!

[@Oonagh72]

Take your second mold and pour the isomalt in the mold and set the other mold on top and pour is rice to weight it down and it should mold pretty easily. If you put the bottom mold on a warm baking sheet it won’t harden too fast and give you a little more time.

[@therealcrisis8439]

That's what I was thinking as well. Could be problematic due to the half-spheres having the same size though. Usually in a two-part mould the inner part has to be slightly smaller to create a gap which can be filled by the isomalt. Maybe there are two-part moulds for these kinds of recipes available, that would be optimal. Another Idea would be to pour the molten substance on the outside of the moulds. Might not be as smooth and pretty on the outside, but could work much better I think.

[@joyherting3705]

You can get isomalt crystals which is the first step done oh, you don't have to do be mixing up the powder. As many prepared things it might cost more I truthfully can't tell you, I've known of isomalt but never used it. When I worked in kitchens we just made everything from scratch from sugar

[@michelleagius7352]

Christmas presents this year! I've made the chocolate ones a few years back. Now I can't wait to to try these!

[@l.n.4929]

You truly have a great support in Mrs. B. And chapeau to your ambition.

[@mrbarrylewis]

cheers

[@danaridings6387]

Not burnt, that is how you make caramel. Just slowly heat until it is at desired color. Yummy!

[@darlouthia5153]

What dedication !

[@samanthaford491]

Ya can buy it in like a boiled sweet form. Or just uses foxes glacier sweets. Mint ones would be nice for hot choc for xmas.

[@Elwaves2925]

Glad you got one like you wanted in the end. So does this mean Mrs B will be enacting various nefarious plans to dispatch the microwave off to microwave heaven? Or will she frame Barry like the previous times? Tune in next time on....Microwave She Broke.

[@melw7450]

I admire your dedication to this. it definitely nourished my fulfillment! Hope you have a great weekend!

[@SARAHTRYS]

ABSOLUTELY AMAZING BARRY YOU DID IT ONCE AGAIN!!!!! And we thank you for it too!!!

[@peterjf7723]

You could try making different shapes using candle molds. Just put enough isomalt in the mold to coat the inside and move it around to get an even coating.

[@tigger12486]

That’s so cool but I wouldn’t recommend eating it often. isomalt will make your stomach turn flips. We used it in culinary school but only for decorative things because you can get it glass clear. It’s edible but not easily digestible.

[@LovableAmy]

This was awesome. Love the transparency stuff. It looks like hell to make, but the end result is awesome.

[@MrMartinSchou]

What about using the two halves as a press mould? Pour it in one, put the other one on top and fill each hole with something to squeeze any surplus out? Alternatively cover the bottom of the mould instead of the inside?

[@liehere]

Omg. I read this while half asleep and saw clear HOTDOG bomb.

[@kennethyoung141]

I believe Mrs.B saves Barry from burning himself. Amazing couple .

[@dianapovero7319]

Isomalt IS a sugar. The key to firm edges on the mold is to over fill, tap out & level with a knife, like working with chocolate to get a clean edge. also never fridge or freeze your creations, they will disappear...

[@wildshadowstar]

I was wondering how the clear gel stuff would affect the taste of the drink. Instead of pouring it into the inside of the mold and painting it up the sides, turn the mold over and pour it over the “outside” to see if it’ll set up that way.

[@hyldrklein451]

Isomalt taste is comparable to sucrose, just a little less sweetener. So as a sweeter, it shouldn’t taste all that different.

[@martintallinger]

you can use iso as an alternative to sugar (sorta kinda) less sweet and fewer calories

[@jadeelizabeth850]

I live for your videos! Thank you for your content its so fun and interesting! ☺️

[@XInfinity2024]

Good video. Is it possible to use a double boiler method to melt and heat it? You should try using of those moulds and pour the stuff into the bottom one then put the 2nd one on top. The idea is that maybe it would push the mixture up the sides at an even layer? These things would be cool Christmas gift ideas.

[@MirukuKuroNaiko]

you should pour the isomalt over the "back" of the ball mold, then melt the extra on the edges off. that would be a bit more even and you wouldn't have to touch it with a spoon or brush at all.

[@kristinsenior5742]

Love the cow cut out on the counter

[@kwahoo]

You should look up the cling film method of making a sugar dome!

[@respectrealperson290]

You did it!!! But I agree, never again. lol Hiya Barry and Mrs Barry! Thank you so much for sharing your experience with trying new recipes. I really appreciate your family.

[@imjustsaying7300]

There’s a reason packets of hot cocoa mix are sold ( even though they taste terrible) That’s a lot of work- but interesting trying isomalt-always wanted to try it, now, not so much!

[@Bexyboo88]

They also did do a Jam on Toast version of those teabags, I liked those even more than the biscuits ones, they were like a strawberry tea.

[@TransasaurusRex]

What is this type of tea?

[@mattc3660]

I thought maybe you could have poured the isomalt over the backside of the molds instead of inside? Love the videos!

[@mrbarrylewis]

Good idea, they aren't too strong though so could collapse, will maybe try it though

[@tamarabuxton2516]

Cool! Just curious if you tried applying the clear goo to the 'outside' of the mold?

[@markfergerson2145]

How about inverting the half sphere molds directly onto the silicone sheet?

[@gingerseanie]

YOUR THE MAN 🔥🔥🔥

[@penelopepolinsneemeyer4757]

Would a sheet of baking parchment on top of the cooling rack have helped to release batch 2, I wonder?

[@clay3156]

Massive timing, just travelling to a mate. I hardly post on comments but I wanted to say Ive seen your homemade crisps game night thing years ago and later I found your content. Ive binged a few of your playlists during lockdown and you, Mrs B and the munchkins are kind and entertaining to watch. Ive yet to dig into your Bashen content aside from 'will it toastie' but all in due time. Take care and keep It up. 👍

[@just_a_stump]

Barry, an infrared thermometer would probably work wonders for the microwave method!

[@AhNee]

I could see this being used with colours and icings to make "ornaments", snow globes, etc.

[@cjtramm8]

Well done

[@anabeatrizaziz3469]

I thought you weren't supposed to eat isomalt but I loved the end result

[@teacupjojo7437]

Barry, what's the tea that you're now drinking? I know it's been a long time coming, so it's great to see you so proud of actually liking a cup of tea 😊🥰

[@stormyweather2773]

Isomalt Has a lot of side effects on many people ( you can find info online ) 😊,I can’t eat it at all ! So might be worth people noting that before making them ..I’ll be sticking with chocolate …such a punishment for allergies 😂😂😂🙈loved the video btw !!!

[@thcollegestudent]

So I'm a bit lazy when it comes to confections, I just use the Lyndon truffle balls as coffee/hot chocolate bombs

[@aj.a1845]

I wonder if that is the stuff they using to make break bottles on peoples head at the theater\movies.

[@Peanubutterfly]

Hey Barry! I loved this video so cool! Where did you get the controller Silicon tray from? I need it

[@LuluDrakonite]

This gave me big holographic chocolate vibes 😅 glad it worked out in the end

[@forteandblues]

Edible snow globe!

[@gl15col]

The only reason I can see to do all this work is to give as gifts, or sell. And I'd worry about the unmelted bits having sharp edges...

[@mrbarrylewis]

Hey yeah, they'd work well as gifts, the edges weren't too sharp really, they snap easy, but I think they do use the stuff in movies for fake bottles etc

[@lunavixen015]

Isomalt shatters pretty blunt, the odds of cutting yourself on it is no higher than cutting yourself on a boiled lolly

[@mathboy1066]

Nice one Barry, History of Boston Video?

[@mrbarrylewis]

What would that video be like sorry? Just lots of clips joined together?

[@mathboy1066]

@@mrbarrylewis a bit like "the best of Boston" video. Exactly like what you said. People would defo enjoy that.

[@georgiadreamingbb1245]

That was sooo coool

[@emmajones5470]

Cool photos in background. Where did u get them from?

[@justinrg2002]

Do them red and green perfect xmas gift

[@astaaraa.9625]

you should check out Amoury Guichon! He makes incredible chocolate creations- the isomalt reminded me of it

[@martintallinger]

yeah he started the trend of doing isomalt snowglobes 😁

[@Josh12323]

Every time i see the word clear in the title i pray for barry's sanity

[@dragonslayer19695]

@Barry, What is that tea you are using?

[@68Squid]

Nice! Always excited to see a new video pop up

[@Brenbananana]

I was wondering how you'd feel about a Barry tries or Around the world video on what we call in Belgium 'Videe' or 'Vol-au-vent?' I think you might have fun with trying to make the pastry. We mainly eat it with fries and it's basically one of the most common staple family restaurant dishes you'll find in my country! :)

[@SlytherinReviews]

Barry how can one pour hot food into a cup

[@FrenchesOP]

Barry. do you not watch british bakeoff????? They use isomalt all the time as a replacement for sugar.

[@mrbarrylewis]

I don't get to watch much tv really

[@martineo9638]

You do know it also works as a laxative? 😇😁

[@animelegend949]

I am well thank you 😁

[@kindnessiscontagious3458]

does anyone know why he sings a little tune when saying seal?

[@kevinpatrickcarey3741]

is this also how they make "sugar glass" for movies?

[@christineloraine5756]

Should have tried pouring over the underneath of the moulds, maybe,

[@MrMartinSchou]

Here's a different challenge: I've seen a lot of different chocolate cups (cups made of actual chocolate) filled with some kind of desert. Can you make a chocolate cup that can hold a liquid? Such that you can serve chocolate milk (cold, probably) in a chocolate cup?

[@AFAndersen]

If you could find a way to make these fairly quickly (and a lot higher success chance), it would be a great USP for a coffee shop or a cafe or something similar

[@alanacat7787]

I bet you could make a hot toddy one with like booze infused isomalt maybe? That's worth checking out, you could totally make those like adult tea/cocoa/coffee bombs and give them out as Faux Ornaments during the winter holidays!

[@alexcochrane1966]

ooooh. you could make "mint cracknel" bars

[@juh-roon]

Trying this one with the kids tonight. Thanks!

[@DEEZENUTZ69]

Hey Berry it would be super fun to see you remake the taco bell Mexican pizza

[@ShadowFoxSoothsayer]

I'm curious what kind of tea you finally enjoy :v It looks like Hibiscus tea, which is one of my favorites.

[@anika2238]

Please be careful in consuming isolmalt! It’s the same type of sugar replacement you find in those infamous sugar free gummy bears! Children also should eat very small quantities as the stomach upset can cause dehydration.

[@stevewhitcher6719]

Its a well known laxative!