Month: March 2021

First, put the chocolate chips in a heatproof bowl.

Place the bowl over a saucepan of simmering water. Let the chocolate melt, stirring constantly.

Mix until smooth.

Put about 1 tablespoon of melted chocolate in each half sphere silicone mold.

Use a brush or the back of a spoon to coat with chocolate the inside half spheres of the silicone mold.

Pop it in the freezer for 5 minutes then coat the inside half spheres with chocolate again if needed.

Put in a freezer for 5 minutes or refrigerate for more time.

Gently remove the chocolate half spheres from the silicone mold.

Put 1 tablespoon of hot cocoa mix and about 1 tablespoon of mini marshmallows in each chocolate half sphere.

Warm up a frying pan for few seconds.

Place the chocolate half spheres remaining, one at the time on the hot pan for a second, cavity side down (that will melt the edges).

Place each on the filled half sphere. Gently press to seal and form a complete sphere.

If there are any cracks around the rim, gently paint or pipe melted chocolate. I usually do that with my finger and try to smoothen it up.

Drizzle more chocolate on top (white or dark) and add sprinkles if you like (I have used melted butterscotch morsels in this recipe)

Let set.

Once set, brush with luster edible dust( color of your choice) and that’s optional.

Place one hot cocoa bomb in a mug.

Pour hot milk on top.

Once all the marshmallows pop up, mix and enjoy.

First, put sugar and yeast in a cup of warm water. Mix and let proof.

In a bowl of a stand mixer with the hook attachment, put flour, salt, olive oil and the yeast mixture.

Start mixing and adding water a little at the time until the dough gets together. I added about 3/4 cup water in this recipe.

Knead the dough for 5 minutes or less until the dough is smooth and soft. My dough is a little sticky but I like it that way as it gives a light bread.

Coat the dough with about 1 teaspoon olive oil.

Cover with plastic wrap and kitchen towel.

Let rise until doubled in volume ( it may take 1 to 2 hours, depending on the temperature of your kitchen).

Deflate the dough on a floured working board.

Divide into 2 pieces( or more if you like).

Sprinkle 2 baking pan with semolina.

Roll out the pieces of dough into a round shape or the shape of your baking pan. You can use a rolling pin or just by hands.

Place the bread on the baking pan.

Mix 1 tablespoon flour with 1 tablespoon water.

Dip your fingers in the flour mixture.

Press on the bread with your fingers to make indentations (use index, middle and ring fingers).

Cover with kitchen towel and let rise again for about 30 minutes or until almost doubled in volume.

Mix the egg yolk with milk and olive oil.

Brush the bread with egg wash.

Reshape the indentations again.

Bake in a 400°F preheated oven for 20 to 25 minutes (don’t over cook it so that it won’t dry out).

Place under the broiler in the last 5 minutes of baking (or less).

Immediately cover with kitchen towel to keep it soft.