Chocolate Bombs by Paul A Young by Paul A Young

Total Time
30m
Makes
12

Skill Level
Intermediate
Dietary Needs
EF/GF/NF/Veg
- Egg free
- Gluten free
- Nut free
- Vegetarian
1 Review

5 star rating

Chocolate Bombs make an excellent little gift for loved ones, if it's Christmas time or not. This recipe includes tempering chocolate and making a caramel. We've included Paul's expert video below to run you through the best way to temper chocolate. The Chocolate Bombs will also require setting in the fridge over night so it's a good recipe to prep the day before. Any left over caramel can be stored in a jar or used as a dip for other recipes.

Method

In a large saucepan melt the butter, sea salt, light and dark muscovado sugars and bring to a gentle simmer.
- 125g Unsalted Butter
- 5g Sea Salt Crystals
- 75g Billington's Unrefined Light Muscovado Sugar
- 50g Billington's Unrefined Dark Muscovado Sugar
Simmer for 5 minutes and then remove from the heat. Add the double cream and vanilla extract and mix well.
- 150ml Double Cream
- 1 tbsp Nielsen-Massey Vanilla Extract
Add the chocolate and whisk until smooth.
- 35g Dark Chocolate (65% Madagascan)
Allow to cool then fill your chocolate shells. Leave overnight to set. Roll in tempered dark chocolate to seal your chocolate shells if needed
- 12 Chocolate Shells (Either Pre-Made or Bought Online)
To Decorate

In a bowl, mix the sugar and the lustre dust and dip the exposed caramel opening of the chocolates.

Finished caramel bombs will keep for 6 weeks at room temperature. Unused caramel will keep in an airtight container in the refrigerator for up to 8 weeks.
- 50g Billington’s Unrefined Golden Caster Sugar
- 1 tsp Gold Lustre Dust

Let's Bake

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Reviews

31 March 2019

5 star rating

Hi, I've often wondered if Luster Dust or any other "metal dust" can affect your fillings ie. pain. I'd like to try this dust but I'm a bit chicken!

Regards Carol.
--------------------------------------------------
Hi Carol,
We advise you seek medical advice if you're concerned about what you might experience.

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125g Unsalted Butter
5g Sea Salt Crystals
75g Billington's Unrefined Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
50g Billington's Unrefined Dark Muscovado Sugar

The rich taste and all natural colour of dark muscovado adds depth to all of your cooking and baking, making it the world’s finest dark brown soft sugar. It pairs wonderfully with chocolate and is perfect in marinades, sauces and chutneys.
150ml Double Cream
1 tbsp Nielsen-Massey Vanilla Extract

Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.

We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.
35g Dark Chocolate (65% Madagascan)
12 Chocolate Shells (Either Pre-Made or Bought Online)

50g Billington’s Unrefined Golden Caster Sugar

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
1 tsp Gold Lustre Dust

Chocolate Bombs by Paul A Young by Paul A Young

Total Time

Makes

Skill Level

Dietary Needs

1 Review

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Method

Let's Bake

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Ingredients

For the Caramel

For the Decoration

Utensils