- 158g Vanilla Sugar (granulated)
- 94g deZaan Rich Terracotta Cocoa Powder
- 45g deZaan Crimson Red Cocoa Powder
- 3g Kosher Salt
- Blend all of the ingredients together.
- Reserve in an airtight container.
Note: Vanilla sugar can be prepared using discarded vanilla pods. (1 per 12 oz. of sugar).
- Dark Chocolate (64%-70%)
- Dome Mold (6.4 cm/2.5 inch)
- Prepare the cocoa bomb shells with tempered chocolate (ideally 64%-70%).
- Each half dome should come out to 15g bringing the total chocolate per cocoa bomb to 30g each.
- Cocoa Bomb Shell
- Hot Cocoa Mix
- Tempered Chocolate
For Garnish: Granulated sugar, cocoa powder of choice, gold dust.
- Fill half a dome with 30g of hot cocoa mix and seal the other half.
- Coat the exterior with a thin layer of tempered chocolate. Leave as is or immediately toss in cocoa powder or granulated sugar. You may also coat in gold powder once set.
- 1 Cocoa Bomb
- 227g Milk
- Place the hot cocoa bomb in a single serving cup.
- Heat the milk to a simmer and carefully pour over the hot cocoa bomb.
- Mix to dissolve.
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- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
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