How to make hot chocolate bombs using a polycarbonate mold
Polycarbonate are the most rigid and durable of molds you can use with chocolate. They come in various shapes to make all kinds of chocolates, from large bars to miniature shapes. These are slightly smaller than bombs you make using silicone or 3 part molds but still fit into a standard sized mug really nicely and are big enough to fit lots of fillings.
For traditional hot chocolate bombs, we'll need the domed shaped molds, which come in a few sizes. The ones I'm using is in this tutorial makes spheres that are 2.5 in (63mm) diameter (the manufacturer that makes these molds here refer to this mold as "large" sized). I got mine from Amazon here.
These type molds are used by professional bakers and chocolatiers and are the most expensive of the three types. They are, however, going to be the most durable for long lasting use. Also the rigidity of the mold has its perks - you'll be able to scrape these things clean of chocolate without harming the chocolate inside each cavity.
If you're looking for tools you need to make the bombs, as well as chocolate types to use, or shipping questions, check out my "Hot chocolate bombs: your complete guide" post, which covers covers more of the basic questions around hot chocolate bombs.
When I heat my chocolate it's thick/clumpy/not fluid...what's going on?
Compound chocolate has this really interesting characteristic that when it gets really hot it thickens up. It sounds counter-intuitive, because I want to think that as we "melt" ingredients, they should get more runny. It's a pretty simple fix - you didn't burn your chocolate (until you see that it has black spots, in which you will have to throw it out.) You just have to let it cool down. The ideal working temperature for most compound chocolates is around 100F (32C). You don't need a thermometer at all to work with compound chocolate - but just wait until it cools by gently stirring it in your bowl. It will go back to it's fluid state, I promise.
If you really want to heat up your chocolate, you can caramelize your white chocolate, which is insanely yummy. Even though compound chocolate is not real chocolate, it still works! (Some people believe that caramelized white chocolate is dependent on the cocoa butter content, but it's really dependent on the presence of sugar ;) )
Why can't I get my chocolate out of the polycarbonate mold?
This is probably the number issue with these molds. As chocolate cools, it naturally contracts or shrinks as it hardens. This happens with real chocolate, and probably with compound chocolate as well. (Compound chocolate has different fats, so I'm not totally sure, but it acts similar to real chocolate)
If you have trouble removing the chocolate easily, it is because the chocolate has not set completely. The first time I used these molds I could not, for the life of me, get them out. Turns out I wasn't being patient enough in letting them set completely.
If all else fails put your molds with the compound chocolate in them in the freezer. It was almost comical how easy they were to take out when set completely.
My chocolate melts in my hands when I work with it! How do I fix this?
Warm hands, warm heart! But yeah, problematic when working with chocolate. Some people swear by keeping ice nearby to chill their hands when working with chocolate, some people wear gloves. Both those methods can help. You can also try to touch the chocolate as little as possible. Compound chocolate has a higher melting temp than real chocolate (which coincidentally melts at body temp - a key feature as to why it melts in your mouth so wonderfully when you eat it) so at least we have that to our advantage. So when you pop them out of the mold, do it onto the counter top and then use the silicone muffin cups to handle your chocolates.
If you'd like to see more, I've created over 15 tutorials on different ways to make hot chocolate bombs. You can check out those videos on my YouTube channel here.
Step by step:
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That’s not to say they’re impossible, though. For instance, in many cases, substituting reduced fat for whole milk (and thus reducing fat by less than 2%) will probably be fine. Using applesauce for oil or even Greek yogurt when sour cream is listed will definitely alter the fat content and adversely affect the crumb texture and density of the cake.
I experiment for hours to get these recipes to work for us. First, try to make them as written or use one of my tested substitutions, which I often dedicate a section to. Then, if necessary, you can make modifications afterward. Even then I would be pretty cautious, as substitutions are one of the hardest things to investigate in recipe development.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
.webp)
%20(1).avif)
Hot chocolate bombs using a polycarbonate mold
For every chocolate bomb (an entire bomb with marshmallows and cocoa powder) you will need
- 40g (1.4 oz) chocolate (I like Mercken's white chocolate)
- 1-2 tablespoons/9g (0.3 oz) hot cocoa mix
- 9g (0.3 oz) assorted marshmallows
So for instance, if you wanted to make 3 hot chocolate bombs, you'll need 120g of chocolate, 27g of hot cocoa mix, and 27g of marshmallows.
For every chocolate bomb (an entire bomb with marshmallows and cocoa powder) you will need
- 40g (1.4 oz) chocolate (I like Mercken's white chocolate)
- 1-2 tablespoons/9g (0.3 oz) hot cocoa mix
- 9g (0.3 oz) assorted marshmallows
So for instance, if you wanted to make 3 hot chocolate bombs, you'll need 120g of chocolate, 27g of hot cocoa mix, and 27g of marshmallows.
- Melt chocolate: Add your chocolate wafers to a microwave safe bowl. Melt the chocolate in the microwave on high power (mine is 1200W) 30 seconds at a time. Stir the chocolate with a rubber spatula between every heating step and continue heating until the chocolate is fluid. It should resemble the consistency of house paint (sorry, I'll try to think of a better analogy!) and run off of the end of your spatula smooth and easy. If you'd like to color your chocolate, add drops of oil-based food coloring or powdered coloring.
- First coat of chocolate: The purpose of this first coat is for coverage, not thickness. Pour enough chocolate into each cavity until halfway full. Then either pick up the whole mold and rotate until every interior surface is covered in chocolate, or you can use a spoon, or paintbrush to evenly cover with chocolate.
Then, quickly invert the mold over your silicone mat. This pours out all of the excess chocolate. Use a spatula to clear off the edges of each cavity. - Setting the chocolate: Place on a tray (preferably lined with parchment or silicone) upside down and into the fridge for about 10 minutes to firm up.
- Second coat of chocolate: Now we are going to aim for thickness, or stability, so we can remove and handle the chocolates without them breaking. Remove the polycarbonate mold(s) from the fridge. Now I like to go in with either a spoon or food-safe paintbrush and brush the interior of the mold with a second coat of chocolate. (If you had to reheat your chocolate, make sure it's not too hot otherwise it will melt your first coat.) Try to use up all of that remainder melted chocolate for all your chocolates. Concentrate on getting the chocolate all the way up to that upper edge. Use a spatula to clear off the edges of each cavity. Place back into the fridge (again upside down) for another 5-10 minutes like you did for the first coat.
- Removing chocolate from polycarbonate: Chocolate (compound and real) naturally contracts (shrinks) when it's set. To remove these shells from the mold, you should be able to invert them onto your counter top, tapping on the bottom of each dome if you need to, and they will fall out. If you have trouble removing the chocolate, it's because it's not completely set. Even when you touch it and it seems firm, if it doesn't fall out, it's not set completely. If all else fails, you can put compound chocolate in the freezer to get it really cold and the chocolate should come out.
- Filling the chocolate spheres: Place half of your half-spheres into cupcake liners, and the other half on a tray. Now fill each of your chocolates in the liners with 2 tablespoons (about 40g) of hot cocoa mix. Add enough {{ marshmallow }}s to reach the top rim of your half chocolate sphere.
- Assembly: Warm a plate or place a small pan on your stove for a few seconds. Take your empty half-spheres and gently rub the edges on your warm pan. Quickly place it on top of a filled half-sphere. The melted chocolate acts as a glue to hold the two pieces together. (You can also use a piping bag to pipe melted chocolate on the rim, but make sure your chocolate is not warm or it will melt you shells.) Continue with the rest of your spheres.
- Decorating: Melt just a little more chocolate if needed and fill a piping bag or parchment cone (I have a short video here if you want to learn how to make these cones). You can drizzle on some extra chocolate, along with some sprinkles, or do even more elaborate designs.
Recipe Card - Adriana's Notes
Recommended Sugar Lab Recipes + Experiments
There’s more where this came from!
Craving the latest scoop on new Cakeculator flavors, baking science tutorials, and other delectable updates? I'm whipping up a freshly baked newsletter soon! Sign up here to be the first to get it.