Preparing cocoa bombs involves melting chocolate and hot substances. Cocoa bombs should be prepared ONLY by adults. Children should be always supervised by adults.
💡 Don’t break the shells
For sturdy chocolate cocoa bomb shells that are easier to work with: brush two thin layers of melted chocolate into the cocoa bomb molds (chilling for five minutes in between), rather than making one thick layer.
💡 Avoid the burn
Don’t rush it! To melt chocolate without burning, the key is to do it slowly and gradually. Use the microwave as directed in our recipes. Remember that chocolate continues to cook after removing from the microwave. Microwave chocolate in short intervals, stirring in between, and remove when just melted. Note: if you do burn chocolate, discard it, clean your utensils and begin again with more chocolate.
After melting chocolate, allow to cool a bit before brushing into the molds, as it will be easier to work with.
💡No microwave, no problem
Use the Indirect (Double Boiler) Method:
Place chocolate chips in a heatproof bowl (or in the top of a double boiler). Set over a pan of gently simmering water, making sure the bowl (or boiler) doesn’t touch the water. Heat very gently until the chocolate starts to melt, then stir often until completely melted.
💡Smaller is better!
When melting chocolate, be sure to use chocolate chips or chocolate bars that have been cut into very small pieces to ensure proper melting.
💡Go for the good stuff
Higher quality chocolate has a higher cocoa butter content, which will yield especially smooth, glossy results when melting!
💡Grab a zip top bag
Pour melted chocolate into a zip top bag and snip off a small piece from one bottom corner; drizzle chocolate using a zig zag motion over prepared cocoa bombs, to decorate.
💡Steady as you go
Keep cocoa bomb halves upright while you fill them and cap them with the top halves; place well chilled bottom shell halves in cupcake liners, in an empty egg carton or on ring molds so they don’t wobble while you work! (But be sure to work quickly, so bottom shells don’t start to get soft!)
💡Gain the edge
FOR ADULTS ONLY An alternative to using a warmed plate to soften the edges of the cocoa bomb halves before attaching them together is to CAREFULLY use a creme brulée or regular lighter. Lightly run the lighter along the circular edge of the bottom (filled) half of each cocoa bomb, making sure to stay near the edge but NOT touching the chocolate. (NOTE you want to soften the edge, not melt the edge.) Immediately press a top shell half down gently onto a filled bottom shell, fitting halves together to seal to make round bombs.