I had wanted to try my hand at a recipe I had seen floating around the ‘net and with all these baking shows I so voraciously watch (Best Baker in America, Great British Baking Show, Cupcake Wars, Zumbo’s Desserts, etc.) – it was about time I tried baking in molds because it seems like something everyone does so well.
First, it wasn’t easy finding molds that would suit my purpose. I tried Amazon and I tried Michael’s, but I wasn’t finding exactly the dimension of mold that the recipe called for. As a result, my Chocolate Bombs are like, Chocolate Nuclear Bombs … they pack a much bigger punch.
In hindsight, I’ve seen many bakers who prep and blast-chill their fillings in smaller molds (makes for a prettier cut, and likely a more refined and balanced bite). I probably should have done that in order to match the beautiful picture seen in Fine Cooking (where this recipe is sourced from)…but I did what I could do and I still think the end result is pretty beautiful.
I can’t wait to try more of these recipes and see how far I can go in terms of getting to expert level in domed desserts…
*Note, this filling contains raw eggs – so buy pasteurized if this is a concern