COOKING with CANNABIS
Pumpkin Spice Hot Chocolate Bombs by Chef Dana Howard
I have been thinking about pumpkin spice all year long , and now that it ’ s October , I can finally say the words out loud ! I must make pumpkin spice hot chocolate bombs ! It ’ s literally so easy , so keep reading , and I ’ ll share my secret technique for creating the perfect chocolate sphere filled with all the good stuff .
First , let ’ s make sure we have the right equipment . I use silicone molds for my chocolate spheres . They are all over Amazon . You can choose two- or three-inch . I use the three-inch silicone mold that holds six half spheres . So , if you see a mold on amazon that has six half spheres , that ’ s the one ! I like to use silicone molds when I make chocolate spheres because they easily release the chocolate after it has settled and then go straight into the dishwasher .
Next , we will need a chocolate temper or warmer or a double boiler . If you don ’ t have a chocolate warmer , that ’ s totally okay ! I have used a homemade double boiler to make these , and they turn out just as good . To make a double boiler , just get a saucepan with about a cup of water in it , then place a heat-safe bowl-like glass over it to hold the chocolate . If you have a chocolate warmer , use that ! You will also need a rubber spatula to stir the chocolate . You may be tempted to melt your chocolate in the microwave , but I never do . There is too much loss of control after you stick it in there and turn it on . There could be moisture in your microwave already , or something could cause condensation while it is running . Either way , I have found that to reduce frustration while dealing with chocolate , I prefer to temper my chocolate over a double boiler or in a chocolate warmer . Any added water ( moisture ) to your chocolate will ruin it , and you will have to throw it away .
The Method
For the infusion , we want to make sure we are using an oil base because we can ’ t have any water getting into the chocolate . I have never used butter with this recipe , although you are welcome to try it . I just prefer to use straight oil so that I know that my mixture won ’ t freeze my chocolate . I will use an infused MCT oil because it is completely flavorless , and I don ’ t want any extra flavors in my hot chocolate . Also , if your oil is cold , you will want to add it to the chocolate when you first begin to melt it ; otherwise , if it is at room temperature , you can add it at any time while the chocolate is melting .
We also want to have a sheet pan to put the mold on so that it doesn ’ t bend when we place it in the refrigerator to set up .
This recipe should make six bombs .
Ingredients
For the chocolate shell ; 12 oz pumpkin spice flavored chocolate melts ; 1 tablespoon of infused oil
For the insides ; 1 cup of Dutch chocolate powder ; ½ cup of powdered milk ; ½ cup of granulated sugar ; 1 cup of mini freeze-dried marshmallows
Let ’ s get to work on the spheres
1 . I start with two tablespoons of chocolate in each sphere then I move it around to cover the entire sphere evenly . If the chocolate is too hot , it will fall , so you can keep spreading it around until it stays in place .
2 . After each half sphere is covered with two tablespoons of chocolate , I place the tray in the refrigerator until it is stiff . This usually takes about 15 minutes .
3 . Take the tray out and check to see if there are places where the chocolate fell .
4 . You want a nice thick shell , so don ’ t be afraid to be very liberal with the chocolate .
5 . Add another tablespoon per cup and spread it around again . Make sure the top edges are thick . 6 . Place the tray back in the refrigerator for another 10-15 minutes . 7 . Once the molds are set , pull them out of the refrigerator and put a sauté pan on the stove on low .
8 . Take each chocolate piece out of the mold , put one half-sphere on the skillet and let the chocolate melt for just a second around the rim .
9 . Do this with the second half sphere , then quickly place ¼ cup of the hot chocolate inside one of the sphere halves while filling it the rest of the way with freeze-dried marshmallows and fit the second half sphere together . Wipe the seam with a finger to seal it .
10 . Repeat these five more times and place the balls in the fridge overnight to set .
Once the hot chocolate bombs have been in the fridge overnight , you can put one in a mug , pour hot water or milk over them , and watch the magic happen !
Chef Dana Howard is a Kansas City native and 15-year catering professional . Woman-owner and operator of Infused KC , a new catering concept that infuses world-class menus with CBD . Dana loves to cater anything and everything , including weddings ! Visit www . infusedkc . com or email
dana @ infusedkc . com .