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Makes : 1

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Get ready to brew up some Halloween magic with these adorable skeleton hot chocolate bomb! Made with creamy white chocolate shells, filled with rich dark chocolate and a hint of chili pepper for a thrilling twist!

Get ready to brew up some Halloween magic with these adorable skeleton hot chocolate bomb! Made with creamy white chocolate shells, filled with rich dark chocolate and a hint of chili pepper for a thrilling twist!

rok trajanja:: 8 week
Conservation:: 16-18C

Containing: 1 Component

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Demonstration video<span>Halloween Hot Chocolate Bomb</span>

Demonstration videoHalloween Hot Chocolate Bomb

2 g

cinnamon powder
1 g

chilli powder
30 g

Cacao Barry DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG
Q.S.

Callebaut White Chocolate - W2 - 5kg Block
250 g

Whole milk

Pipe crystallized dark chocolate to create a skeleton face design on the inside of the mold.
After setting, pipe white colored cocoa butter in the mold.
Allow to set.
Pour crystallized W2 Callebaut white chocolate into the half-sphere molds, over the skeleton design to create a shell.
Scrape excess chocolate from the mold edges and allow the chocolate to fully set and crystallized at 10C.
Carefully unmold the half-spheres and warm the edges on a warm surface.
Combine cinnamon powder, chili powder, and dark chocolate Pistols in a bowl.
Fill half of the half-spheres with the cinnamon powder, chilli powder and Dark chocolate Guayaquil 64% Pistols.
Stick the 2 halfs together.
Pipe some small dots of dark chocolate and stick the eyes on the skeleton face.
Warm up cup of milk
Drop the skeleton chocolate bomb in the hot milk and stirr well.