Deck the Halls - Eats And Treats By Tania Rebello

TDT | Manama                                                    

The Daily Tribune – www.newsofbahrain.com

With the sweet aroma of hot chocolate!

The fascination of an occasion such as Christmas often lies in the elements of the celebration. The combination of fun times spent with loved ones enjoying festive treats makes any event beautiful. Sharing conversations, food, and surprise gifts spreads love, care and heartfelt moments.

A festive treat that is quite impressive is the Hot Chocolate Bomb. Hot chocolate bombs are so cool!

They are spheres of chocolate filled with mix-ins, flavourings, and toppings of choice. This brilliant idea gained popularity five years ago, and this creation went viral on social channels. Videos on social media reveal these beauties melting when dunked in hot milk to reveal buoyant marshmallows, sprinkles, glitter, etc.

The beauty of these spheres is that you can add various elements to add colour, decoration, and flavours to an otherwise simple hot chocolate. Elements of surprise and involvement make this an amusing experience.

Hot chocolate bombs are not just a creative way of presenting hot chocolate, but they also make great gifts. The upcoming Bahrain National Day holiday is a great time to make these for Christmas celebrations. Fill your home with the warm and pleasing aroma of hot chocolate, and happy times!

CLASSIC HOT CHOCOLATE BOMBS

EQUIPMENT

• 2.5 inch Semi-Sphere Silicone Mold

• 2 small baking pans

• Parchment paper

• Spoon

INGREDIENTS

• 200 gms good quality chocolate, such as Valrhona or good quality chocolate chips dark, milk or white

• 6 tablespoons hot cocoa mix

• 6 teaspoons mini marshmallows or marshmallow bits

• 1.5 teaspoons colourful sprinkles

INSTRUCTIONS

1. Break the chocolate bars into pieces and place them in a small bowl. Microwave in 15-second intervals, pausing to stir each time until fully melted and smooth.

2. Prepare a small baking pan by lining it with parchment paper. Set aside.

3. Place the silicone mould on the second (non-lined) baking pan.) Working quickly, fill each cavity with about a tablespoon of melted chocolate.

4. Lift the mould and swirl it carefully to make sure that the chocolate coats the entire interior of each sphere to the lip. Invert the silicone mould to allow the excess chocolate to drip off over the parchment-lined baking pan.

5. Set the coated mould back on the non-lined pan and place it in the freezer for about 5 minutes.

6. When the chocolate has set, remove it from the freezer and repeat the process, adding another tablespoon of chocolate into each semi-sphere, swirling to coat as much as possible up to the lip. (This process must be completed quickly, as the melted chocolate will begin to harden once it touches the cold, set chocolate in the mould). Return to the freezer for another 5 minutes.

7. Once set, remove the mould from the freezer. Run your hands under freezing water or hold some ice for a few seconds to make your fingers hard. With cold and dry hands, carefully remove each half sphere from the mould, placing them gently on the baking pan.

8. Fill three moulds with one tablespoon of hot cocoa mix, one teaspoon of mini marshmallows, and half a teaspoon of sprinkles. Add additional fillings if you’d like.

9. Heat a small plate in the microwave for about 15-20 seconds or until warm to touch.

10.Chill hands again and dry. Carefully lift a chocolate sphere (these will be the “lids”) and place it gently on the warm plate for just a second or two until the bottom becomes melty. Quickly place on top of a cocoa-filled sphere half. Repeat with the remaining sphere halves. You will have three spheres. Seal gaps, if any, with a bit of melted chocolate.

11. Repeat this process to create more hot chocolate bombs.

12.Decorate as desired with a chocolate drizzle, sprinkles, etc.

13. Gently transfer to an airtight container and keep refrigerated until ready to package or use.

To use, dunk a hot chocolate ball in hot milk until melted. Stir and enjoy.