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640 g good quality dark couverture chocolate 54%


80 g good quality gold chocolate (caramel) 30%
40 g chewy caramel toffees
good quality dark couverture chocolate 54%, remaining from moulding


800 ml full cream milk
½ tsp vanilla extract
pinch of ground cinnamon
40 g good quality milk couverture chocolate 33%


good quality dark couverture chocolate, remaining from moulding



  1. Place the dark chocolate into a saucepan on an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
  2. Use a ladle to fill 8 cavities of a 60mm in diameter half sphere chocolate mould with the tempered chocolate.
  3. Using a scraper, scrape the surface and sides of the mould to remove any excess chocolate.
  4. Tap the mould on the workbench to dislodge any air bubbles.
  5. Turn the mould upside down over a sheet of baking paper and tap the side of the mould with the handle of a metal scraper.
  6. While upside down, scrape the surface clean with the metal scraper.
  7. Place the mould, chocolate side down, onto a clean sheet of baking paper and allow to set at room temperature for 5-8 minutes.
  8. Lift the mould off the baking paper and scrape any excess chocolate from the surface.
  9. Place into the refrigerator for 10 minutes.


NOTE: The excess chocolate on the baking paper will be used in the chocolate bomb filling and assembly. Once set, any remaining chocolate can be broken up and placed in an airtight container. Store in a cool, dry place and temper for your next chocolate creation.



  1. Finely chop the gold chocolate, or use a food processor, to create a coarse powder.
  2. Cut the chewy caramel toffees into small cubes.
  3. Divide the gold chocolate powder evenly between 4 of the chocolate half spheres.
  4. Top the gold chocolate powder with the caramel cubes.
  5. Re-temper some of the dark chocolate remaining from the moulding process as per the instructions above.
  6. Dip the edges of the unfilled half spheres into the tempered chocolate and place them on top of the filled halves to create a sphere.
  7. Allow to set at room temperature.



  1. Boil the milk in a saucepan.
  2. Add the vanilla, cinnamon and milk chocolate to the milk and whisk to combine.



  1. Place a chocolate bomb into the base of each glass.
  2. Melt some of the dark chocolate remaining from the moulding process and pipe around the rim of each glass to create drips.
  3. Pour the hot chocolate milk over the chocolate bomb and stir to combine.

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