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Winter Blue Cocoa Bombs

Alert: sweetness overload! Winter nights are made for hot chocolate, it is like a hug from the inside, warm and sooooo sweet! These beautiful winter blue cocoa bombs will make your heart melt. Hot cocoa bombs are a great way to add some fun to your meal, watching them melt away into a delicious and full of surprises hot chocolate is magical and entertaining! We use Suncore Foods® Aqua Blue Spirulina Supercolor Powder to create this beautiful deep rich blue. If you haven't had a hot cocoa bomb yet, what are you waiting for? Have fun & have mugnificent day!

Ingredients

Quinoa Crust
1 3/4 cup regular flour
1/8 cup Suncore Foods® Snow Quinoa Flakes
1/4 cup icing sugar
100 grams cold solid butter
Pinch of Suncore Foods® Rose Salt
1 tbsp softened butter

Filling
200 ml lychee juice (strained)
200 ml coconut milk
1 1/2 tsp agar agar powder
Sugar to taste
Pinch of Suncore Foods® Rose Salt

Blue Glazing Layer
50 ml lychee juice (strained)
150 ml filtered water
1/16 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder
2 tsp agar agar powder

Directions

1. Crust - Place all ingredients (except softened butter) in a food processor; pulse until mixture turn into wet sand texture. Add in the softened butter; continue to pulse until mixture turns into dough foam. Once ready, transfer dough to tart pan; press firmly to the sides and bottom of the pan. Smooth out the surface with a measuring cup. Place the tart back into the freezer to firm up (15 mins). In the meantime, pre-heat oven to 180 degrees Celsius. Pierce all over the bottom of the tart shell with fork. Bake for 20 mins or until edges turn golden brown.
Let it cool on wire rack while you make the filling.

2. Filling - Place all ingredients in a medium-sized saucepan, cook mixture on medium low heat; stirring constantly until sugar and agar agar have completely dissolved. Bring the mixture up to a soft boil for a minute before turning off the heat. Once done; strain mixture directly to a measuring cup; let it cool slightly before pouring it to tart shell. Transfer tart to the chiller for the filling layer to set. This will take around 15 mins.

3. Blue Glaze - Place all ingredients in a small saucepan, cook mixture on medium low heat; stirring constantly until sugar and agar agar have completely dissolved. Bring the mixture up to a soft boil (around 1 minute) before turning off the heat.
Pour mixture directly to the filling layer. Let the tart set in the chiller for at least an hour before serving. Enjoy!

 


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