What you'll need

Directions

WORKING METHOD

To prepare the cocoa mix, in a medium sized bowl mix 9.5 oz of milk solids, 3 oz of cocoa powder, and 7 oz of granulated sugar using a whisk. If the mixture is lumpy you may need to sift it and mix again. Set aside.

Place your half chocolate spheres into appropriately sized cupcake liners on a sheet tray. Use a tablespoon to fill each roughly ¾'s full with cocoa mixture. Add 5 mini marshmallows on top; or more if you desire. Heat the back of a metal pan with a blow torch. Gently place the other half of the sphere on the pan and lightly melt the edges. Immediately place on top of the filled sphere half. Let set until the chocolate dries.

To decorate: melt White Van Leer® Shine; for every pound of melted White Shine, add in 5 oz Sweetex®, then color with Chefmaster® colors. If using either Milk or Dark Van Leer® Shine, do not add Sweetex®; use it as is. Fill multiple pastry bags with the colors. Decoratively drizzle each bombe as desired and immediately decorate with sprinkles before chocolate sets up.

Additional Info

 * Please reach out to Dawn Sales Representative for item number.