Rich dark chocolate shell with rainbow gold-flecked drizzle
Cappuccino
Creamy white chocolate shell with red pearl finish and gold glitter
Milo
Classic malted Milo, white chocolate shell, blue pearl finish
How It Works
Three simple steps to a perfectly crafted cup. Tap any step to learn the details.
Gently place the chocolate bomb into your mug.
Use a clear glass mug so you can watch the magic unfold. Make sure the mug is dry before placing the bomb — any moisture can cause the chocolate shell to soften prematurely. Hold the bomb by its wrapper or edges to keep the shell pristine.
Mug: room temp
Pro tip:
Room-temperature mugs work best. A cold mug may cause the chocolate to set too quickly when the hot milk hits.
Slowly pour hot milk over the bomb.
Heat your milk to around 65-70°C — hot enough to melt the shell but not so hot it scalds the chocolate. Pour in a steady, slow stream directly over the centre of the bomb. The pressure and heat will crack the shell, releasing the flavour centre and any decorative elements inside.
Milk: 65-70°C
Pro tip:
Whole milk gives the creamiest result, but oat or almond milk work beautifully for a dairy-free option.
Stir until melted, and enjoy the best cup you've had all day.
Once the shell cracks, stir gently for 20-30 seconds until the chocolate and filling are fully incorporated into the milk. The colour will deepen and the aroma will bloom. Take a moment to appreciate the swirl before your first sip.
Serve immediately
Pro tip:
Top with a dusting of cocoa powder or a pinch of cinnamon for an extra touch of indulgence.
