Baileys Hot Chocolate Bombe, 130g

Product Information

Tempering: Tempering is the process of carefully cooling and reheating the chocolate to ensure the formation of stable cocoa butter crystals. Proper tempering results in a glossy finish, a satisfying snap when broken, and resistance to melting at room temperature;

Candy Thermometer<– a thermometer is essential for ensuring that the chocolate reaches 90ºF when tempering Cocoa and Vanilla: These ingredients add a touch of sweetness and enhance the overall flavour profile. The cocoa provides a chocolatey note, while the vanilla contributes a hint of warmth. These Baileys hot chocolate bombs are made in a couple of different steps, the spheres and the ganache to fill the spheres. Let’s see both processes together now. Fermentation: After extraction, the beans are left to ferment. This crucial step enhances the flavour profile by allowing microorganisms to break down the pulp. Fermentation usually takes around 5-7 days and is a crucial phase in developing the chocolate’s distinct taste; Mood Enhancement: Chocolate contains serotonin precursors, which may contribute to feelings of well-being and happiness. It also contains small amounts of caffeine, which can provide a mild energy boost.Once you’ve tried this Baileys Hot Chocolate, there are so many ways to use up a bottle! Here are a few more great popular Baileys drinks: Let’s start with creating chocolate spheres: let’s delve into the characteristics of each ingredient – dark chocolate, white chocolate, coconut oil and Christmas sprinkles– to explore how they contribute to the overall charm of these festive treats. Enjoy: To serve, place a hot cocoa bomb in your favorite mug, then pour one cup of hot milk over it. (Or, dunk it into a glass of hot milk!) Use a frying pan. Heat the frying pan and remove it from heat. Carefully melt the rim of the sphere and immediately attach it to one of the bottom halves. Ruby Chocolate: A newer variety made from specially processed ruby cocoa beans. It has a pinkish hue and a unique berry-like flavour.

Drying: Following fermentation, the beans are spread out to dry in the sun. This process can take up to two weeks and is crucial for reducing moisture content, preventing mould growth, and stabilizing the flavour of the beans. Now it’s time for the chocolate ganache to fill the Baileys hot chocolate bombs, and it’s extremely easy to make. But let’s look at the ingredients first. Measure 1 Tablespoon of the mocha hot cocoa mix into half of the chocolate spheres. Add a Bailey's truffle to the center of the sphere and then surround with a few mini marshmallows, if desired.Use good quality chocolate for the best flavor. It also melts easier, and will create a more beautiful shine. I used 88% dark chocolate for this recipe, but you can use any dark chocolate that is greater than 65-70% dark.

De-mould the spheres and fill each half with some Baileys chocolate ganache and mini marshmallows, then using some extra dark chocolate, put two halves together and place in the fridge until solid.You want a good-quality chocolate that contains cocoa butter to allow it to temper properly. Chocolate chips do not work for this recipe because they have added ingredients that prevent them from melting. Christmas Sprinkles: Christmas sprinkles are typically sugar-based and add a sweet, crunchy texture. They come in various shapes and colours, adding a festive and playful element. The sprinkles contribute a delightful crunch that contrasts with the smoothness of the chocolate.