Pumpkin Spice Hot Cocoa Bomb

October 12, 2021

This pumpkin-shaped cocoa bomb puts a seasonal twist on the classic hot cocoa bomb. The pumpkin shape and warm pumpkin spice blend make this chocolate creation perfect for fall. You can recreate the exact look of this recipe with mold H-855 from Tomric.com. We used pumpkin powder for a more muted and natural-looking color, but you can use colored cocoa butter to achieve a more vibrant look.


Agostoni Monte Bianco White Chocolate 142g
Milk Chocolate 12g
Pumpkin Powder 9g
Pumpkin Spice 3g
Caramel 6g
Vanilla Bean 1/4 bean


Equipment Needed:


Small and medium bowls

Plastic Spatula

Tomric Mold H-855


  1. Use milk chocolate to paint stem, put the rest aside
  2. Mix pumpkin powder and white chocolate
  3. Shell mold quickly, then open
  4. Quickly place spice, vanilla, caramel, marshmallows, and the remaining milk chocolate inside
  5. Close and seal (you may need a small amount of extra chocolate to seal)

Serving Suggestion: 1 Pumpkin Cocoa Bomb to 1 QT Whole Milk.

Equipment Used in This Recipe


Top EX