If the chocolate is not getting silky smooth, you can add paramount crystals, small chunks of room temperature butter, or coconut oil about 1/2 teaspoon as time (it should melt with the heat of the chocolate) and thoroughly stir it in until silky smooth.If your chocolate starts getting hard and chunky after being smooth, you’ve overcooked it and it has seized (it is no good any more). The small remaining chunks should melt with generous stirring. Pull it out, thoroughly stir it, then pop it back in for 20 more seconds repeat stirring and nuking it in 20 second intervals until there are only small chunks remaining.In a non-glass (glass gets too hot in the microwave and can cause the chocolate to seize silicone or microwave-safe plastic are your best bets), melt the chocolate (if using bars or squares, chop them into smaller chunks first) in the microwave for 40 second.Melting Instructions Microwave Melting Instructions However, they are perfect for an occasional treat like this. * These items are considered personal choice, so you don’t want to have them too often. John’s peppermint candies*, crushed, optional Suggestion: I usually use my own recipe, but there are plenty of other THM friendly marshmallow recipes that work as well (including Mazing Marshmallows). on plan marshmallows, made or cut into smaller chunks (about 1/2″ diameter each) OR use 1 or two large ones, maybe in a fun shape like a tree or heart you can use scissors sprayed with nonstick spray to cut them into smaller pieces more easily or use mini cookie cutters sprayed with nonstick spray.Suggestions: Healing Hot Chocolate Trimmy Mix, Cozy White Cocoa Mix, or Red Velvet Hot Cocoa Mix. If you use gel, liquid, or other types of food coloring, it can cause your chocolate to seize (become hard and useless). Note: If you decide to color your chocolate, it is VERY important to use an oil-based food coloring (the oil in it is technically off plan, but a little used for coloring is fine as a personal choice item when using occasionally). It is not necessarily required, but if your chocolate is having issues getting smooth, add it a tiny bit (like 1/2 teaspoon or so) at a time to give it a boost. This just makes the chocolate reach a smoother consistency a little easier. Notes: Paramount crystals are best for this, but room temperature butter or coconut oil work too. paramount crystals, butter, or coconut oil, optional.Ideas: Skinny Chocolate, Trim Healthy Mama chocolate chips, Trim Healthy Mama Butterfly Bars (no nuts, chopped into smaller chunks), ChocZero chocolate chips*, ChocZero chocolate squares* (chopped into smaller chunks), Bake Believe chocolate chips*, Lily’s chocolate chips, Lily’s bars (chopped into smaller chunks), any 85% or darker chocolate chips, or any 85% or darker chocolate bars (chopped into smaller chunks) They can also be used to hold the bomb steady while decorating. Note: These are for placing the hot cocoa bombs for pretty display or serving. Suggestions: the 70mm three-piece mold by BWB Embalagens (from a supplier in your own country this is what I have and LOVE it is what professional hot cocoa bomb makers use) or any silicone one that is 2¾” to 3″ (70mm to 76mm) diameter or less (the average mug’s opening can usually handle a maximum of a 2¾” to 3″ (70mm to 76mm) wide bomb you might want to measure your mugs just in case)Įxample: I used a unicorn horn mold and a rose mold for some of the designs I did (explained below). 30+ THM Recipes to Make with Food From Your Pantry and Freezer.100+ Add-in Ideas for the Perfect Low Glycemic Smoothie.The Ultimate THM Friendly Eating Out Guide.How to Cook Shirataki Noodles So They’re Not Slimy.
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