Chocolate bombs are one of the best things to come out of the pandemic. Some would say the Dalgona Coffee is, too, but that is up for debate. Hot chocolate is, without a shadow of a doubt, one of the best comfort drinks there is! No winter is complete without mugs and mugs of hot coca drowned slowly with a grilled cheese sandwich and a lovely book for company.
As winter is now coming to an end, there is no better way to end it than with one last hot cocoa for the good times and a Conchita to welcome the summer. After all, summer also comes with good things, like the beach. There’s no better meditation than sitting at the edge of the water as it comes and goes.
Here is an amazing chocolate bomb with a Mini Conchitas surprise inside that is even better than a Kinder surprise. Maybe. Well, let’s not delay further and go right into the recipe so we can get started on the baking.
The Process
This recipe works in two parts. First, we’ll be making the Conchitas, then once it’s baked, cooled, and ready, we’ll work on the choco bombs. The first part, of course, is completely is thoroughly enjoyable. Baking is truly therapeutic, after all.
Consequently, the recipe is provided in two parts. Before that, though, let’s look at the ingredients we need.
For the Mini Concha
- Bread Flour 250g
- Granulated Sugar 63g
- Instant Dry Yeast 4g
- Salt 2g
- Cinnamon Powder ¼ teaspoon
- Room Temperature Butter 58g
- Vanilla Extract 4g
- Room Temperature Eggs 50ml
- Warm Milk 67ml
Ingredients For The Topping
- Room Temperature 58g
- AP Flour 65g
- Granulated Sugar 70g
- Vanilla Extract ¼ teaspoon
- Powder Foor Colouring (Green, Red, White)
For The Chocolate Bomb
- Compound Chocolate 36g
- Compound Chocolate ( A little for decorating)
- Cocoa Powder or Hot Coca Powder – 2g/Cocoa Bomb
- Marshmallows (Mini)
- Mini Chonchitas
- Sprinkles of your choice
Making The Mini Conchitas
First and foremost, take the measured ingredients for the mini conchas and place them ready to use. Then, combine all the dry ingredients with the butter. Mix it using a hand beater or a stand mixer at the ‘stir’ setting. Use the dough hook set. Once this is well mixed, add in the vanilla extract and the 50ml egg. At this point, begin adding the warm milk to the mix at a gradual pace.
After kneading it for about 3 to 4 minutes, the dough is ready. It will be sticky and elastic and ready to rise. Grease a bowl and place the dough in it and leave it for two hours to rest. In two hours, it will have doubled in size.
The Topping For The Mini Conchitas
Add all of the ingredients to the bowl of your stand mixer. Use the paddle attachment to start mixing but be careful not to overdo it. Once the topping has formed a smooth paste, remove it from the bowl and separate it into three different bowls in even measurements.
Add a food colouring powder to each bowl and mix it with your hands. Don’t forget the gloves; you don’t want to stain your fingers red, or worse, green! And remember to change gloves in between each color.
Weigh and take our 5g of topping and place them on a baking tray and refrigerate them. You will get 48 pieces with a little left over.
The Baking
By this time, the dough should have doubled. Weigh the dough and separate it into 10g of dough and roll them using your fingers. Grease the baking tray with butter, place them approximately 2 inches apart, and grease them with butter.
Make sure your fingers are not greased, and roll out the topping using only your hands. Flatten them as thin as you are able and press them down (lightly) on top of the dough.
Use a cookie stamp or a knife to create the characteristic shell pattern. Now, let it rise for a half hour or until it doubles in size. The topping will expand along with it. Set your oven to a convection setting and preheat it to 325℉ and bake the Mini Conchitas for 15 minutes, more or less, depending on your over.
When the base of the Conchitas turns golden brown, they’re ready. Now we can make hot chocolate bombs. While you can make them on the same day, leaving the Conchitas to rest for a day is recommended. Store them in an airtight container (after they’re cooled).
Making The Hot Chocolate Bombs
- Melt the chocolate in the microwave – set it for 30 seconds at a time and reduce the time until they’re fully melted.
- Take out your round silicone mold and pour the chocolate into it.
- Move it around until it is fully coated, and place it in the fridge for a few minutes.
- Once it is hardened, pour a second layer. Two layers work much better than one; cool it in the fridge after the second layer.
- Now, remove the solidified chocolate sphere and place it on a heated plate to melt the edge of the shell.
- Fill it with 2 teaspoons of cocoa powder, some mini marshmallows, and one Mini Conchita. Remember to place the Conchita upside down; it will fix itself when you melt it in the hot milk.
- Melt the edge of another chocolate shell and place it on top.
- Once you have assembled all the choco bombs you need, melt some more chocolate and pour it into a piping bag.
- Cut off the tip of the bag and drizzle the chocolate on the choco bomb and pour sprinkles on top.
- If there are any gaps in the chocolate bombs, cover them with melted chocolate.
Your chocolate bombs are now ready!
That’s All!
That brings us to the end of our recipe. Make a lot and enjoy a sleepover with your friends or store them in the fridge to enjoy when you’re in the mood for a lowkey night at home.
If you’re still not clear about the recipe, you should check out the video on Girls Nite Live for a video tutorial from the hands of the master – Diana Ayala!