Hot Chocolate Bombs

Hot Chocolate Bombs

by | Jun 5, 2020 | 0 comments

Hot chocolate bombs are modern hot choc alternative you never asked for but will forever need!

These little hot chocolate pods are the bomb! They make a great gift or an equally impressive after-dinner hot drink for last-minute guests. To make a delicious cup of hot chocolate, all you need to do is heat a mug of milk in the microwave and pop in one of these bombs.

Hot Chocolate Bombs

There’s also absolutely no need to temper, The Kate Tin Dark Baking Chocolate Drops can literally do it for you. All you need to do is melt it and set it in the mould of your choice and voila, perfectly tempered chocolate!

Hot Chocolate Bombs

Hot Chocolate Bombs
Yields 12
Print
Prep Time
20 min
Total Time
30 min
Prep Time
20 min
Total Time
30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 400g The Kate Tin Dark Baking Chocolate Drops
  2. (6 tbsp) cocoa powder
  3. 30ml (2 tbsp) icing sugar
  4. large pinch of cinnamon
  5. pinch of salt
Instructions
  1. Melt the chocolate in a glass bowl over gently simmering water then brush the chocolate into silicone ice cube trays or chocolate moulds to form a shell.
  2. Allow to set in the fridge until hard.
  3. In the meantime, mix the cocoa powder, icing sugar, cinnamon and salt together then spoon into the chocolate shells, leaving enough space to cover.
  4. Top with more melted chocolate to seal and allow to set.
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calories
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The Kate Tin https://thekatetin.com/
Peppermint Crisp Hot Chocolate

Peppermint Crisp Hot Chocolate

by | Jul 18, 2017 | 1 comment

You haven’t had hot chocolate until you’ve had THIS hot chocolate. Flavoured with one of my guilty pleasures, peppermint crisp, it adds a decadent, local twist. The trick to making a really good hot chocolate, is to make a thick paste from cocoa powder, sugar and milk before adding the milk. This gives you a velvety, thick, rich hot chocolate!

PEPPERMINT CRISP HOT CHOCOLATE

Serves 2

 

2 tbsp The Kate Tin Cocoa Powder

1 tbsp brown sugar

500ml milk

100g The Kate Tin Dark Baking Chocolate, chopped

1 peppermint crisp bar, crushed plus extra to garnish

whipped cream, mini white marshmallows, to decorate

 

Whisk the cocoa powder, sugar and 3 tbsp milk in a small saucepan over medium heat until thick and glossy. Whisk in the rest of the milk, chopped dark chocolate and peppermint crisp. Heat until just below boiling point then pour into cups. Decorate with whipped cream, marshmallows, chocolate shavings and peppermint crisp.

 

 

Crazy Caramelised White Hot Chocolate

Crazy Caramelised White Hot Chocolate

by | May 18, 2016 | 0 comments

By now, you’ve probably seen the whole ‘freakshake’ trend – maybe you’ve even knocked back a few of them! You know, those milkshakes piled with every chocolate, biscuit and sugary sauce possible (it’s basically a meal on top of a milkshake). In fact they’re so decadent they kinda make my creations look healthy *round of applause* because THAT is difficult to do!  Well, challenge accepted, Freakshake people! I give you…. the crazy hot chocolate! It’s basically a freakshake for winter and this one is made with decadent caramelised white chocolate then topped with whipped cream and more caramelised chocolate. Man, is this gooooooood! I’m actually going to stop typing now because you’re probably not even reading this anymore because you’re already rushing to the kitchen…

Crazy Caramelised White Hot Chocolate

Serves 2

 

100g The Kate Tin White Baking Chocolate, chopped

1 tbsp oil

1L hot milk

1 tsp vanilla extract

pinch of salt

Whipped cream and chocolate shavings, to serve

 

Preheat the oven to 150 degrees celcius. Place the chocolate on a baking tray and drizzle with the oil. Bake in the preheated oven, stirring every 5-10 minutes for 50 minutes or until golden brown. If it’s crumbly, simply drizzle in a little more oil and continue working it. If there are a few lumps, blend until smooth. Set aside a few spoonfuls of caramel chocolate for decorating. Heat the milk until just below boiling point, add the vanilla, salt and pour over the melted caramelised white chocolate. Whisk until combined then pour into mugs, top with whipped cream, chocolate shavings and drizzle with extra caramelised white chocolate.

 

 

 

 

TIP A spoonful of Horlicks powder whisked into the hot milk would also be delicious!