Pack your imaginary bags because hubs and I are going to Korea!! We haven’t been back since we first got married, and this will be our first christmas with my family. We’ve been trying to prepare for this trip for a couple of weeks now, but I think it’s finally starting to sink in for me (we leave in 4 days!!) I’m starting to dream about all the delicious things I get to eat (and not have to cook). I keep seeing myself bundled up in the snow, eating a steaming hodduk from a street food cart– YUM!!
With being on vacation for the remainder of the year, I’ve been busying baking all the holiday sweets I want to try and squeeze in before the year is over. You didn’t think I’d leave you hanging, now did you?? You still have a lot of holiday recipes coming your way, and I’ll keep you posted with our Korea highlights on instagram!
I’m sure you’re still wondering what it is exactly, that I’m showing you how to make today. The concept is, we make a chocolate sphere. We insert snowflake shaped marshmallows before gluing the two halves of chocolate together. The “ornament” is then placed in a mug and hot chocolate is poured over, which melts the chocolate sphere, causing the marshmallows to float to the top. Hence the name “surprise hot chocolate ornaments”. Still confused? I got you see video below!
This chocolate ornament has been something I’ve been wanting to do, but my broke-ass can’t afford coverture atm. I ended up using candy melts aka pate glace aka coating chocolate ( fellow pastry chefs please don’t judge me). Good news for you, is you don’t have to temper chocolate!! But of course, as always, I do recommend using tempered chocolate since it will taste better in your hot cocoa.
I wouldn’t say there really is a recipe for this, just more of a tutorial. You are more than welcome to use store-bought mini marshmallows, but I made my own so that I could cut then out into snowflakes and christmas trees. Marshmallow recipe and link to post below.
**Tip: Use oil based food coloring when working with chocolate or candy melts. I used colored cocoa butter, but they also sell candy coloring at the grocery store.
- 5 min
- 10 min
- Ready in:
- 25 min
- Place gelatin powder and 1/4 cup of cold water in the bowl for the mixer. Attach whisk and set aside.
- Put the remaining 1/4 cup water, corn syrup, and sugar into a small pot with a candy thermometer. Be careful not to dirty the sides of the pot with sugar or corn syrup. If you do, wipe it down with water.
- Bring sugar mixture to 240°F.
- Immediately take it off the heat and start the mixer on low.
- Pour sugar into the mixer by letting it drip down the inside of the bowl.
- Once all of the sugar is in the mixer bowl, turn up the speed to high and whip until white and doubled in size.
- While the marshmallow is whipping, prepare your mold by spray it with oil.
- Stop mixer and transfer marshmallow into desired mold and let set. Mixture should still be slightly warm and flatten out.
- Unmold when cold and dust with powdered sugar.
- Let dry for a day or two if you are roasting the marshmallows over a fire.
Recipe adapted from The Food Network