Www.keloland.com



-328773-277402Prairie Cocoa & ConfectionsHot Chocolate “Bombs” Materials Needed:Silicone sphere mold Chocolate wafers (milk, dark, white)**DO NOT USE: chocolate chipsHot Chocolate MixMini MarshmallowsSprinkles (if desired)Sheet pan *will heat to melt & smooth chocolate edgesParchment paperMethod:In small microwavable bowl; melt chocolate wafers at 30, 20 & 10 second intervals. Stirring after each interval until melted & smooth. ** Be careful to not overheat (this will cause the chocolate to “bloom” when it cools)Using a Tablespoon or equivalent, spoon chocolate into each ? sphere of the mold. Using the spoon, smooth the chocolate around the cavity and up the sides.Refrigerate briefing to set chocolate.When hard, carefully remove chocolate “shells” from mold and place as “pair” on a piece of parchment paper.Place sheet pan in hot oven; heat briefly & remove.Place a small square of parchment paper on the hot sheet tray and gently rub ? of the “pair” of spheres until edge is smooth. (you will be working with the bottom half first)Fill the prepared ? spheres w/hot chocolate mix & mini marshmallows & sprinkles if desiredReheat sheet tray & repeat the smoothing process in step 6. After the edge is smooth; pick up the bottom and seal together; using your finger to smooth the chocolate seal.**If your seam has little holes or is uneven, use some melted chocolate (make sure it isn’t too hot) to seal the seam. Decorate as desired! Hot Chocolate Bombs will last in an airtight container for up to 6 weeks! TO ENJOY…Steam 8-10oz of Milk… pour ? into a mug and add Hot Chocolate “Bomb”; slowly finish pouring steamed milk over bomb and watch the fun!!00Prairie Cocoa & ConfectionsHot Chocolate “Bombs” Materials Needed:Silicone sphere mold Chocolate wafers (milk, dark, white)**DO NOT USE: chocolate chipsHot Chocolate MixMini MarshmallowsSprinkles (if desired)Sheet pan *will heat to melt & smooth chocolate edgesParchment paperMethod:In small microwavable bowl; melt chocolate wafers at 30, 20 & 10 second intervals. Stirring after each interval until melted & smooth. ** Be careful to not overheat (this will cause the chocolate to “bloom” when it cools)Using a Tablespoon or equivalent, spoon chocolate into each ? sphere of the mold. Using the spoon, smooth the chocolate around the cavity and up the sides.Refrigerate briefing to set chocolate.When hard, carefully remove chocolate “shells” from mold and place as “pair” on a piece of parchment paper.Place sheet pan in hot oven; heat briefly & remove.Place a small square of parchment paper on the hot sheet tray and gently rub ? of the “pair” of spheres until edge is smooth. (you will be working with the bottom half first)Fill the prepared ? spheres w/hot chocolate mix & mini marshmallows & sprinkles if desiredReheat sheet tray & repeat the smoothing process in step 6. After the edge is smooth; pick up the bottom and seal together; using your finger to smooth the chocolate seal.**If your seam has little holes or is uneven, use some melted chocolate (make sure it isn’t too hot) to seal the seam. Decorate as desired! Hot Chocolate Bombs will last in an airtight container for up to 6 weeks! TO ENJOY…Steam 8-10oz of Milk… pour ? into a mug and add Hot Chocolate “Bomb”; slowly finish pouring steamed milk over bomb and watch the fun!!309245082671Prairie Cocoa & ConfectionsHot Chocolate Mix You can use your favorite store-bought brand or make it from scratch! Prairie Cocoa Powder Hot Chocolate:Ingredients:1 Cup: Unsweetened Cocoa Powder; (We use Valrhona)2 Cups: Powdered/Instant Non-fat Dry milk2 Cups: Confectioner’s Sugar (sifted)1 Tbsp: Vanilla PowderMethod:Sift the Confectioner’s sugar & cocoa into a bowl.Add in the powder milk & Vanilla PowderStir Well… **Keep in airtight container for up to 6 monthsAdd desired amount to a mug of steaming milk & enjoy! 00Prairie Cocoa & ConfectionsHot Chocolate Mix You can use your favorite store-bought brand or make it from scratch! Prairie Cocoa Powder Hot Chocolate:Ingredients:1 Cup: Unsweetened Cocoa Powder; (We use Valrhona)2 Cups: Powdered/Instant Non-fat Dry milk2 Cups: Confectioner’s Sugar (sifted)1 Tbsp: Vanilla PowderMethod:Sift the Confectioner’s sugar & cocoa into a bowl.Add in the powder milk & Vanilla PowderStir Well… **Keep in airtight container for up to 6 monthsAdd desired amount to a mug of steaming milk & enjoy! ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download