Hot Chocolate Bomb Tutorial!

[@damnpam8259]

Oh boy! It just got real up in here!!! I can't wait to try this for my nieces and nephews. My reign as the cool aunt CONTINUES!

[@Oongaboongabigfatdoggy]

Xd this is the type of cool aunt I wanna be

[@mimimcgee5512]

Lol this was my same exact thought for my nephews!

[@karenelizabeth1433]

I love the sound of the chopping chocolate

[@-luka-3972]

@@karenelizabeth1433 same

[@LivingModestlyNaturally]

This is Genius!!!! I love it!!!!!

[@bellagonzalez3633]

I found you during quarantine and I trust you with my life

[@zazacage3106]

X2

[@tscarnegie]

Same! 🙌🏾

[@SugarGeekShow]

bella gonzalez you are the best!! 😂😍

[@Ymcmbobo]

Idk why I can’t stop laughing at this comment 🤣🤣🤣

[@lisaharms9387]

Meee toooo

[@heatheralexander7640]

Holy cow. I have owned a chocolate company for over 30 years. We just melt the chocolate, pour it in the acrylic molds put them in the freezer and they are perfect every time.

[@vinylgirlromine6106]

So i can use the great value bark chocolate

[@hollaitsheather3311]

@@vinylgirlromine6106 yes! 1 cube makes a bomb

[@irhonda31]

Nice to know!

[@mikaelataylor1380]

I’ve had the same luck also 😅

[@Indyanna6245]

I enjoyed the tutorial.. you warned us ... you’re a geek .. no shortcuts ☺️

[@HSissom]

I'm in love with your teaching style, just the right pace, just the right amount of info and your passion is contagious. Thank you times a billion zillion!!!

[@boodledemic6430]

One of those people you can tell are wholesome and genuine even through a screen

[@oceanwaves310803]

As a culinary student I really appreciate that you know the science and proper way of tempering chocolate and the terms behind it. I love your videos, very fun and informative.

[@haert2run]

Best videos on KZbin. Usually videos this long are 80% fluff. This is exactly what I've been looking for!! The science, the technique, and no fluff!

[@Chloe-zm1sm]

Watching you chop chocolate was way too satisfying. Only reason why I’m making these now🥴

[@SugarGeekShow]

Chloe it’s like those soap cutting videos!!

[@annfrancis2805]

@@SugarGeekShow ikr

[@intothemystic3922]

Def got asmr vibes!!

[@joyelleforjesus]

@@SugarGeekShow thank you for the awesome tutorial. So 24 ounces of chocolate will only make 6 bombs? How many ounces would I need to make 36? Also where do you purchase your Callebaut chocolate from?

[@Estella-p4y]

I’m a real sugar geek, I could listen to you talk about chocolate temperament and sugar crystallization all day! New subscriber here! So happy I found this channel!!

[@betapatt8271]

The easiest way I found to temper chocolate was with a counter top bread proofer. You can set the thermostat to the temperature you want and keep it at it. No longer having the chocolate hardening after a while and having to bring the temp back up and risking having to temper it again.

[@SugarGeekShow]

Thanks for the tip!

[@jennifergeorge7280]

Clever

[@CakersChat]

You always make things look so easy. PS: very clever solution to the unsightly seams that so many are having trouble with.

[@SugarGeekShow]

Cakers know how to hide the flaws :-D haha

[@sammylove14]

I have been searching for technical aspects of melting the chocolate correctly. Thank you so much for clarifying this. I have had a lot of mess ups when attempting to melt chocolate and want to avoid that frustration.

[@Midge421]

Best rendition of tempering chocolate I have found!! Thanks for making life easier.

[@guardmommad5084]

Liz is the best teacher!

[@jennifergeorge7280]

I appreciate how this is a realistic portrayal of the time it will take to make these. 5 minute videos make me feel like I can whip things up so quickly. Never happens

[@jenniferagar819]

I love your personality! Thank you for not being boring to watch as I learn!

[@mitziew4367]

I add a teaspoon of non dairy powdered creamer to mine. This way you can use boiling water vs milk and gives it that creaminess you want. I also mix my hot chocolate with regular and dark Chocolate Cocoa, just to help in all that sweetness and actually taste like hot chocolate vs just melted chocolate

[@emmym563]

Coming back to this video for a refresher before I make 100+ cocoa bombs! It seems like every other tutorial is for using candy melts. You seriously changed my chocolate-y life with your tempering tutorial, I always used either paramount crystals or seeding / tabling methods that I was taught in pastry class. Thanks Liz ❤️

[@melindayoung6980]

Oh my goodness, I could watch you cook anything. You are such an adorable person! Thank you for gracing KZbin with your talent and preciousness!

[@ltlbee]

It is sooooo shiny in the acrylic mold, you can actually see the light ring reflection on them! WOW!

[@beckyrisley7327]

I just ordered silicone molds. Gonna make the bombs for hot chocolate. Ive watched another method and yours it much simpler..thanks for sharing!

[@Katesashark]

I could just watch five minutes of you chopping the chocolate. So satisfying! It’s tedious but one of my favorite parts of making chocolates... that and the beautiful ribbons when it hits that sweet spot. Oooooh!

[@coriebuchanan9323]

I swear I was checking out your baby Yoda the whole time! Thanks for the great tutorial and the close up of baby Yoda!

[@SugarGeekShow]

He's my favorite!! Haha

[@tmcgee77]

Baby yoda distracted me too, gonna have to rewatch this video lol

[@michelepace777]

@@tmcgee77 I did that too,lol. Still looking for a link to it to purchase

[@tmcgee77]

@@michelepace777 target carries baby yoda...we got ours on Amazon, he even makes baby sounds haha

[@michelepace777]

@@tmcgee77 Really!! Oh my goodness I need to run to Target Tuesday! Thank you so very much!@!@

[@hipsepipse]

There is a way to temper chocolate without a thermometer, but not in the microwave. You slowly melt 2/3s of your chocolate in a pot on the stove and when it's melted but not runny you add the last third and stir until smoothly combined. I believe this method is called seeding the chocolate. I'm not a pastry chef but the desperation from lack of peanut butter cups in my country was mounting, so I tried it at home and it worked!

[@rhondacrosswhite8048]

I love my infrared thermometer and I had an inexpensive chocolate tempering machine(it died) and then I discovered another use for my Kenwood Cooking Chef stand mixer. OMG, I can set the desired temp and the induction plate on the bottom melts my chocolate while the paddle attachment stirs. Love it.

[@jacquelinealmazan9169]

I was struggling so much with melting the chocolate! thank you so much for making me understand why my chocolate was no coming out good!

[@SugarGeekShow]

Yay I’m glad it worked! So glad I could help 🥰

[@jennifermitchell5441]

You make this look a little easier than it actually is, if you’re totally new to working with chocolate - lol! But I did get 3 fantastic chocolate bombs out of my first experiment, following your chocolate tempering video and this one. Thank you so much for the info and inspiration!!

[@cookingwithkookoo1448]

I love the detail you put into your description. I picked up quite a few tips and I'm working up the courage to try my first chocolate bomb.

[@tdatllano1819]

Shaving the chocolate looks therapeutic to me. :) I appreciate the science lesson! So much fun, I wish I could upvote multiple times. Thanks, Sugar Geek!

[@elizabethshaw734]

Ghirardelli now has dark milk and white chocolate melting chocolate please birthday call it. They look like candy melts but they taste so much more nice and if people can't afford the good chocolate go ahead and grab those usually at Sam's Club in a 4 or 5 lb bag.

[@annabelleh7793]

Chocolate, what could better? Now you add the science to it and I am hooked! Have to watch these with my Grandbabies? Thanks for making these!

[@Liz21988]

Thanks for the science behind the cooking! It really helps me have a better understanding of why things have to be cook a certain way.

[@jesp9440]

When you smacked the acrylic mold against the table and ALL the spheres just popped out immediately, my breath was taken away 😱

[@desireelesane9015]

"First we're gonna temper chocolate!" *Claire Saffitz has left the chat*

[@debbiep99]

Was totally thinking about Shola watching this

[@ellaminnow]

Came here to make this comment

[@ckhott]

Oh for goodness sake, simply skip the parts you don't want to watch!

[@cates6431]

When she said "it's so easy!" I said "CLAIRE WOULD SAY OTHERWISE."

[@hazelreflection]

@@ckhott Desiree is making a joke referencing another youtube chef who has strong feelings about tempering chocolate haha. Not complaining about the video.

[@43ShaDey]

I found a popcorn popping bowl at target for $6 that I use to temper my chocolate in the microwave. It works so much better than glass and so much cheaper than buying a silicone or chocolate melting bowl. I was constantly ruining my temper with glass and metal bowls.

[@elainevaldez9203]

Whew I made 12 of these today for the first time and it was a lot of work and very messy! It also took me 4 hours to only make 12!! But I loved your video on these as it was very informative. Thank You!

[@dalekylielawrence1705]

Thanks so much for taking the time to explain things thoroughly!

[@lisaanderson135]

This is the first way I learned how to temper. I am very lucky to have a 3’ x 9’ marble countertop. I just taught myself the tabling method. I know it took months to get it, but once you figure it out... you are golden ❤️ Thanks Liz for this instruction! I have been looking at tons of comments asking how to temper... and you nailed it!

[@SugarGeekShow]

I love the tabling method too

[@cjtramm8]

Oh my word what a great idea for Christmas. Love how you explained everything

[@beckybrockman5211]

1. Cutting the chocolate was very satisfying to watch! 2. I'll be making these for Christmas!!! Thanks for all you do Liz!!!🌹🌹🌹

[@saik581]

I actually tried this and it totally works! Keep up the great work💗

[@thesweetandsavorylife5397]

I love the conversation with Baby Yoda, at the end. Superb!

[@chrisflan257]

What a lovely personality! So easy to watch and listen to

[@ellen3131]

Yes!!!! Finally someone who uses actual chocolate instead of compound stuff!! Thank you :D

[@wendibaldwin6564]

That thermometer 🌡! 😳 GAME CHANGER! Thank you!!!!

[@victoriatrujillo221]

I feel like your method is better than the typical method! Thank you 🥰

[@SugarGeekShow]

Thank you so much

[@Unpopularmuffin]

The cutting of the chocolate shavings is soooo satisfying

[@karenclaud4616]

I also recently learned you can temper chocolate with a sous vide. Very exciting information for me. 😁

[@glamkakes3783]

Who else found the cutting of the chocolate so comforting

[@liveandletlive7152]

Me

[@ophiuchusoversoul1785]

you could put the acrylic mold on a warm heating pad

[@nalanihamby3710]

That is really smart!

[@garrukkinslayer8070]

Try using a cookie sheet instead of parchment? I did this back in culinary school when we were tempering and it helped so much with keeping that thick layer away from the top

[@BimmerGirl]

You really helped demystify tempering 🍫 for me. I now know how I failed before...so many times, and in so many ways! PLUS we now have a reuse for all those temperature guns we all had to buy to take our temperatures! Genius! Thanks so much. 🍫🍷

[@kathykaufman1244]

You did a great job teaching the hot cocoa bomb! I've seen others do a slip shod method and things didn't always work out (now I know why!)

[@SugarGeekShow]

Thanks so much! I always want recipes to turn out for people, baking should be fun! 💕

[@tiffany7023]

God bless you for showing us how to make these. I've seen this being sold for $20 each!

[@cryofpaine]

I saw hot chocolate bombs mentioned on Critical Role, had to see if they were a real thing. That looks so fun! I'll have to see if me silicone D20 molds would work for that. They're a bit big, so you'd probably have to use it in a big stein rather than a mug.

[@Shadow72569]

Could you also use a semi double boiler like using a glass or metal mixing bowl over a pot of hot water?

[@SugarGeekShow]

Definitely! Just be careful to not break the temper

[@Tsb702]

Awesome instruct! Thank you so much! Will you please do a video on a hot chocolate bomb not using a powdered mix? Maybe one filled with ganache?! Also, will adding coloring to tempered white chocolate mess with the temp needed for tempering?

[@glamourandsugar1067]

Looks really good and thanks for always sharing great tips

[@Moms1958]

I am making them for little Xmas gifts for friends … so much fun.

[@SugarGeekShow]

Yay! Hope you like them! I recently started using a 3 piece mold and actually find it easier, if you’re interested here’s the link. www.etsy.com/shop/SweetElizabethCake?coupon=SUGARGEEK

[@TheKaito15]

I love that I just learned that I´ve already tempered chocolate like once in my life, I remember one time I melt some chocolate and I loved the texture and then I couldn´t ever find a way to melt chocolate like that one ocassion, but I was not awared that it was tempered

[@ccorbett5543]

When you piped the chocolate to hide the seams and added the decorations, how long should you let it set to harden before packaging for gifts? I like this method better than melting the spheres using a warm pan.

[@JustAnotherBuckyLover]

Knowing my lack of patience at the best of time, and my propensity to mess up the slow self-tempering thing by overshooting the 90 degrees mark - could I simply fully melt 3/4s of the chocolate in the microwave, wait for it to cool a little if needed and then stir in the other quarter of shaved, unmelted chocolate from the get-go?

[@KimeleygcLuver]

This has been the most helpful tempering video I have ever seen!! Thank you for all your tips!

[@elliesharp401]

Have a look at “how to cook that” ‘s way of re-tempering chocolate in the microwave. It’s sooo much easier than the traditional ways and it’s a lot quicker than trying to avoid breaking the temper originally. You can just melt it then temper it and it’s sooo fast! She’s the only one who could actually get me to temper chocolate. I stuffed up all the other ones.. lol.

[@Tara-id3rk]

Those mugs are stunning!!!

[@SLPOINDE]

When I first attempted these I noticed after less than 10 minutes sitting out they started to melt. Does that mean they weren't tempered enough? Is there a certain time frame the chocolate balls can sit out after they're created?

[@xubs5919]

Yes, that means there was a problem with the tempering! Idk how much time exactly they can be outside, but they should definitely last more than 10min!

[@gabriellahsdancingheart8808]

Pleeeeeaaase! My inner geek LOVES your inner geek! Thank you! Do you have a video about stirring clockwise to make the ions of batter or scrambled egg (or anything) positive & more fluffy??? I heard this somewhere,but haven't found anything on it.

[@randomfangiirl4917]

This is really interesting

[@exxology1]

Wow, this is a PROCESS!! Thank you for being so thorough!

[@SugarGeekShow]

Chocolate can be so tough, I want everybody to have beautiful chocolate bombs! Without the headaches ☺️

[@KermitGreen82]

Fun tutorial! Tip though, do not use paper towel on the inside of your polycarbonate molds. It will start scratching the inside and chocolate will stick. Use cotton rounds/pads and do no wash them. Just buff them with the cotton. I'm going to check out more of your tutorials. ;)

[@SugarGeekShow]

Thank you for the tip!

[@rdropcuff]

Great video! If you put the hot milk into a french press and shook the filter back and forth you could even froth the milk!

[@barbararodriguez7]

Hi Liz, if I use Lindt chocolate bars (which I LOVE!!) what percentage would be good?

[@martinezreina3]

Very first video I watch of yours and I adore you! 🤍

[@riotSaMy]

Hi! This might be a silly question but when you say that we should melt chocolate at 90 degrees... Do you mean celsius? I got confused because when you talked About heating up the mik you said Fahrenheit so I'm not really sure as I'm a beginner

[@SugarGeekShow]

No problem, everything is in Fahrenheit

[@nadinesnyder4776]

You are awesome! Very informative and super enjoyable to watch. Thanks.

[@jeannereese1685]

You are so cute! You have really been helpful on the tempering process. Helped me a lot during the candy making season!

[@5995char]

Hello! I made these last year and did okay with the microwave method even though I’d sometimes end up with small bits of unmelted chocolate in my batch. Thank you so much for these tutorials!!! Although I question my sanity making these again to sell this year, I’m trying again. I have a question about cloudy chocolate. I temper the chocolate and it passes the fridge test. It comes out of my plastic molds fine. But some shells are nice and shiny and some have cloudy dull swirls. I live in a hot climate. Could this be due to my cooling method? I put them in the freezer for 5 min and they come out fine. But it’s just later things don’t look as nice as they did when they first come out. Thank you soooo much for your help 💕. You are amazing Liz!

[@cjtramm8]

Getting to 90 degrees is very quick. Check that temp with water and touch it so you can get an idea of how warm it is. Not as warm as you’d think

[@MotherBrainFartz]

What do you think about melting andies mints for the shell?🧐

[@laurice8056]

Whew!! This project reminds me of the LONG lines folks wait in for a 5 minute or LESS ride at an amusement park! 😜 Nevertheless, we’re Still filled with enough joy to do it all over again! 🤣 Thanks again for sharing!😋💕

[@krazykara1327]

Did I hear you right that you cannot use the candy melts or wafers in the polycarbonate?? ONLY TEMPERED real cocoa chocolate works in the polycarbonate? Plz confirm and explain. Thx

[@gabrielazavala7323]

Nice class. Are you talking about temperature F• or C•. Thank you.

[@krystalc9187]

Hi bella! Wonderful video, was wondering when you clean the silicone mold, did you wipe it with a wet paper towel to get those dots out? When I washed then tried wiping with a paper towel it leaves fuzz then I have to rewash, then let dry but then there i see the dots again

[@LoveByHH14]

So fun!! What a great idea for holiday gifts!

[@drewridepuchel6197]

The cup design makes me think of Polyjuice Potion hahaha great video!

[@melindafolcia4630]

I love your victory dance at 17:30 XD You are a precious person. Many blessings.

[@SugarGeekShow]

You’re so sweet thank you!! Gotta have the dance in there 😄❤️

[@thealmightymushroomman]

It's so satisfying watching her chop the chocolate up

[@The_A_Cast]

These looked soooo good! But I feel like you literally did it the most difficult way possible 😂

[@state3037]

Do they have to be balls? I have a Christmas themed mold and I wanted to use that.

[@SugarGeekShow]

No you can make other shapes for sure!

[@state3037]

@@SugarGeekShow Thank you so much

[@janabell7724]

I AM YOUR 250th (thousandth) SUBSCRIBER!! YAY ME!!! So excited to have found you. I love the science of food.

[@xxsimleyfacexx]

Hi! Was wondering if I was using white chocolate what temperature should I not go over ? In this video I mentioned 86f but I rmbr in one of ur older vids u mentioned 84?

[@SugarGeekShow]

Hi! Yes milk chocolate is 86 and white chocolate is 84, I go into more detail on the blog post: sugargeekshow.com/recipe/shiny-chocolate-bombs-with-marshmallows/

[@xxsimleyfacexx]

@@SugarGeekShow thank u!!

[@nothere4589]

You mentioned bulk section of wincos? Is this just in the regular baking isle like where the rest of the chocolate is?

[@SugarGeekShow]

Frances Serrato winco has a special section with items that come in bulk, I don’t believe most regular grocery stores have this. You could try specialty grocery stores like New seasons or Sprouts or maybe Whole Foods. Or just a high quality bar of semi-sweet from the grocery store works too

[@tracymorry7204]

I made them tonight. Came out perfect! Thanks so much for your video!

[@sumairishazz]

Hi liz Wanna its the 90 degree temperature is the standard temp for any kind of chocolate to get ot tempred. Or its only for semi sweet chocolate.how about for dark and white chocolate?

[@amomtothree]

This was the most helpful video on any topic I have ever seen. I look forward to researching more with you.

[@jam4448]

How do I temper chocolate in the microwave when I live in a tropical country? :(( I tried your microwave way and when I checked the temperature it always exceeded 90 because room temperature in my country even exceeds that

[@SugarGeekShow]

Jam maybe try heating it at 50% at 10-15 second increments until it reaches 90

[@metamorphosisvhee9934]

Great video. I can’t wait to make these.

[@SugarGeekShow]

Hope you like them!! Thanks for watching

[@Shadow72569]

Could you use chocolate chips for melting for the molds?

[@jo-annewilkinson5663]

Thank you for your humor! I am learning from these videos. 👏🏻👏🏻👏🏻❤️

[@annekabrimhall1059]

I’d like to use high-quality Ghirardelli chocolate melts. It tastes better. Can I use it in the acrylic mold?

[@iridescencewithin6657]

I need a little bit of advice. I’m practicing making hot chocolate bombs and I’m using Hershey’s bar and they come out of the mold nicely but I notice when I hold it or if I leave it out in room temperature, the chocolate melts which makes it really hard to work. Does higher quality chocolate not melt as quickly? Or is this something I have to get used to using any type of chocolate?