Cocoa Bombs E-Book

Eric Torres-Garcia

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Beschreibung

Hot chocolate or 'cocoa' bombs are the new sweet must-have. Having initially taken social media by a storm, their popularity means they are now sold in store and on-line and are on everyone's hygge wish-list! But just what are they? Basically, they are a piñata that melts in your cup… Hollow spheres of chocolate that you put into a mug or cup and when you pour in hot milk, the chocolate melts to create a hot chocolate drink and also magically release the marshmallows or other surprises hiding inside. Once you've learnt how to make them at home, you can make fun flavour variations for kids and adults – and yes, you can put booze in them! If you want to make your own, this super-cute book gives you clear, step-by-step instruction for great results – preparing moulds, filling and assembling your bombs, as well as decorating ideas, like drizzles and sprinkles. Once you've mastered making them, try out the delicious flavours suggested which include Cappuccino, Coconut Cream Pie, Peanut Butter Cup, Spiced Chai, Dulce de Leche, Peppermint Bark, Chocolate Orange, Raspberry Pavlova and more! Or why not try out your own flavour combinations – whatever floats your marshmallow!

Leseprobe

Over 40 make-at-home recipes for explosively fun hot chocolate drinks

Eric Torres-Garcia

Designer Geoff Borin

Editor Alice Sambrook

Head of Production Patricia Harrington

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Chocolatier and Food Stylist Harriet Hudson

Drinks Stylist Lorna Brash

Prop Stylist Luis Peral

Indexer Vanessa Bird

First published in 2021

by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

341 E 116th St

New York NY 10029

www.rylandpeters.com

Text © Eric Torres-Garcia of Eric’s Original Cocoa Bombs™ and Cocoa Bombs LLC (an Idaho Limited Liability Company) 2021

Design and photographs © Ryland Peters & Small 2021

ISBN: 978-1-78879-386-5

E-ISBN: 978-1-78879-411-4

10 9 8 7 6 5 4 3 2 1

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

Printed and bound in China.

CIP data from the Library of Congress has been applied for.

A CIP record for this book is available from the British Library.

Notes

• Both American (imperial plus US cup) and British (metric) measurements are included in these recipes; however, it is important to work with one set of measurements and not alternate between the two within a recipe.

• Dark chocolate is defined as chocolate that contains a minimum of 35% cacao (liquor or butter). Semisweet chocolate, bittersweet chocolate and plain chocolate are all terms used by manufacturers to label styles of dark chocolate.

• When preparing cocoa bombs, especially to give as gifts, take the following steps to maintain good kitchen hygiene. Wash molds and equipment in hot soapy water before use, keep work surfaces clear and clean, and wash your hands frequently whilst working.

• Caution should be taken when handling any hot liquid, from melted chocolate to milk. Always supervise young children when serving them hot drinks.

Contents

Introduction

Getting Started

CHAPTER1 The Classics

CHAPTER2 Spice it Up

CHAPTER3 Dessert

CHAPTER4 Candy Corner

CHAPTER5 Fun Time

CHAPTER6 Seasonal Sensations

Suppliers

Index

Acknowledgments

Introduction

What are cocoa bombs? Think of a bath bomb, but for milk. Now, before you run to the bathroom, you may want to continue reading on, because they work in a slightly different way. Cocoa bombs, in the simplest terms, are edible hollow chocolate spheres filled with fun little surprises. The very first bomb was made out of three essential ingredients: chocolate, marshmallows, and edible luster spray.

The recent craze for cocoa bombs can be traced back to a viral social media video of a prototype that was published by their creator, Eric Torres-Garcia, in December of 2019. Cocoa bombs have since gained legions of fans all over the world, with interested spectators rushing out to buy cocoa bombs, or hoping to find easy DIY methods to recreate this enticing, trendy treat at home.

In this recipe book, you will find step-by-step instructions, from the creator of the original cocoa bomb, on how to craft the perfect bombs—from making the shells to endless filling options, and how to smoothly seal the deal. You will need common kitchen items and little to no special equipment. There are hot cocoa classics, unique ideas for seasonal celebrations, and other whimsical concoctions.

Cocoa bombs are fast becoming a new holiday staple, and they make the perfect treat or gift at any time of year. We hope you enjoy this exciting way of drinking hot cocoa and trying out all the different flavors, there really is something for everyone.

Getting Started

Equipment

To create the delicious recipes in this book, you will need most of the following kitchen tools.

Silicone molds

These will be used to make your cocoa bomb half-shells and should be roughly 2–2⅓ inches/5–6 cm in diameter. The half-sphere is the classic cocoa bomb shape, but in this book we have also used molds in the shape of hearts, eggs, and ducks—so the choice is yours! Silicone molds are widely available online in a variety of shapes.

Food-grade thermometer

Use this to check the temperature frequently as you temper your chocolate.

Microwave-safe glass bowl

For safely heating the chocolate.

Silicone spatula

For mixing the tempered chocolate.

Soup spoon

The back of a soup spoon is the perfect shape for smoothing melted chocolate inside the silicone molds. A normal spoon or pastry brush will also do the job.

Chocolate scraper or metal spatula/palette knife

For scraping the top of the mold.

Baking sheet lined with baking parchment

For demolding the chocolate shells.

Skillet/frying pan or microwave-safe ceramic dinner plate

This is heated and used for melting the rims of the half-shells slightly to stick them together.

Cupcake liners/cases

Useful to hold the bombs as you decorate.

Baking parchment, disposable sandwich bags, or pastry/piping bags

For piping the chocolate drizzle decoration.

Pastry or cake decorating brush

For painting on luster dust or melted chocolate decoration.

Ingredients

Cocoa bombs are usually made from three main ingredients: chocolate, hot cocoa mix/drinking chocolate powder, and marshmallows. The simplest version is a winning combo, but feel free to try new components and mix and match different recipes in this book to come up with your own creations.

Hot Cocoa Mix/Drinking Chocolate Powder

These are available in a wide variety of flavors. In this book we’ve made use of the classic milk, dark and white chocolate, as well as more exotic options like French vanilla, cookies and cream, and coconut. If you fancy something healthy, you can even use chocolate protein powder in its place.

Chocolate

As long as it’s good quality, it doesn’t matter whether chocolate bars or chips are used to make the shells. If you’re using a bar, break it down into small pieces first—the smaller the pieces, the easier it is for the chocolate to melt evenly. Flavored chocolate, such as caramelized white chocolate or butterscotch chocolate, can also be used to good effect. Sugar-free chocolate or vegan chocolate both work well, if you prefer to use those.

Coffee and Tea

Different types of tea and coffee in powder form can be used to mix things up and complement the sweetness of the chocolate shell. Matcha green tea powder works exceptionally well with white chocolate, and frappe coffee powder is a great addition with all chocolate. Adding a shot of espresso to your finished hot cocoa drink takes the coffee element even further.

Spices

Warming spices like cinnamon, cayenne pepper, or nutmeg can be used to give a pleasing little kick to your cocoa bombs. Ready-made spice blends like chai or pumpkin spice are useful to have to hand.

Extract Oils

These oils can be added to your tempered chocolate before it is set in the molds. Only a tiny amount is needed to give a big boost in flavor. They are available in a wide range of tempting flavors, such as raspberry, bourbon whiskey, orange zest, and hazelnut praline.

Marshmallows

Many of the recipes in this book use the widely available pink or white mini marshmallows, but feel free to get creative and use whatever other shape or color you like. Cinnamon twist, Christmas tree, or love heart-shaped are just some of the variations used in this book. Freshly made marshmallows would be a nice touch, if you plan on consuming the bombs within a few days.

Chocolate Spreads/Caramels

Other cocoa bomb fillings to make use of are sweet spreads like dulce de leche, Biscoff or hazelnut chocolate spread. These will make your hot drinks extra rich and decadent.

Crushed Candy

Your favorite candy can be crushed and added as a filling – we’ve tried peanut butter cups, fudge pieces, and peppermint candy.

Serving Suggestions

Milk, of course, is the classic base for cocoa bombs, whether dairy or plant-based. For a grown up version, a shot of bourbon whiskey, Irish cream, or other tipple of your choosing can be added.

Tempering Chocolate

There are two different ways to temper chocolate—in the microwave or in a double boiler. If you are on a short schedule and simply want to make a small, personal batch, opt for the microwave method. It will save you time, is more convenient, and it is easier to clean up. Each of the recipes in this book makes a small batch. If you are working with larger quantities, use the double boiler method and simply multiply the amounts according to the quantities you desire.