HOT CHOCOLATE RECIPE’S

HOT CHOCOLATE RECIPE’S

Ella David
Introduction

This is a recipe book consisting of three recipes on how to

create three different types of chocolate bombs, please do
note that this is a quick summary and not a broad
explanatory book.

This book will help you perfect making hot chocolate bombs
and is simple to understand so you will not get stressed out.

Table Of Content

R.1 GRINCH HOT CHOCOLATE BOMBS

R.2 HOT CHOCOLATE BOMBS
R.3 PUMPKIN CHOCOLATE BOMBS
R.4 SNOWMAN HOT CHOCOLATE BOMBS
R.5 BOOZE HOT CHOCOLATE BOMBS
R.6 STRAWBERRY HOT CHOCOLATE BOMBS
P.S The “R” in the above text represents Recipe, thank you!

A Quick Highlight

Hot chocolate bombs are not at all complicated. Each bomb is

an empty chocolate ball that has been mixed with cocoa
powder and little marshmallows. The chocolate ball is placed
into an empty cup or mug, and hot milk is then added until
the chocolate begins to melt. The marshmallows from the
inside float to the top as the chocolate coating starts to melt
into the milk. You've got yourself a fantastic delectable treat
after swiftly swirling it!
The hot cocoa bomb is essentially an empty chocolate ball
filled with mini marshmallows and hot cocoa powder, making
it ideal for both fall and winter conditions. With just a few
 quick steps, this delightful treat transforms any cup of hot
milk into a steamy cup of hot chocolate that includes some
marshmallows.

Recipe I: HOW TO MAKE GRINCH HOT CHOCOLATE BOMBS

Note: Please follow each step carefully

1. 1. Melting: Heat the green candy melts in the

microwave for 30 to 45 seconds, stir, and then heat
for an additional 20 to 30 seconds, stirring after each
interval, until they are melted and smooth.
2. 2. Spread into The Ball: In each circle of the coated
molds, swirl the already-melted green liquid. Wait
until it completely solidifies, which should take 15 to
20 minutes Quick Tip: You can spread it with a spoon
 onto the ball's sides and quickly flip the form upside
down onto the prepared baking sheet.
3. 3. Filling: Take the green semi-balls out of the molds
and stuff them with hot chocolate, broken candy
canes, and other goodies .marshmallows, and some
heart sprinkles.
4. 4. Complete the circle by heating the green candy
melts once more for 30 to 45 seconds, or until the
liquid is fully melted and smooth. Each hollow mold
should be dipped into the melts, swirled, and then
placed delicately atop a filled ball. Wait 5 to 10
minutes for the setting.
5. 5. To decorate, heat the white candy melts in the
microwave for 30 to 45 seconds, swirl, and then
warm for an additional 15 to 20 seconds, or until
melted. Drizzle over the explosives and add more
sprinkles or candy canes for decoration.
6. 6. Serving/Final Product: Place in a sizable mug or
cup and add scorching hot milk. Once properly
stirred, you're ready to go!

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 1.

INGREDIENTS

• GREEN CANDY MELTS: DEPENDING ON YOUR DESIRE FOR

HUE, YOU CAN USE LIME GREEN OR DARK GREEN
CHOCOLATE MELTS.

MIXTURE OF WHITE HOT CHOCOLATE

• CANDY CANES: CRUSHED PEPPERMINT CANDIES CAN BE

USED IN PLACE OF CANDY CANES.

MINIATURE MARSHMALLOWS

• HEART-SHAPED SPRINKLES: DEPENDING ON WHAT YOU

HAVE ON HAND, YOU CAN USE RED HEARTS OR RED AND
PINK SPRINKLES.

• WHITE CANDY MELTS: WHITE CHOCOLATE CHIPS MAY

ALSO BE USED, BUT YOU MUST BE EXTREMELY CAREFUL NOT
TO OVERHEAT THEM BECAUSE THEY WILL BECOME TOO
THICK TO DRIZZLE.

• MILK (TO SERVE) (TO SERVE)

REASONS WHY WE ADORE THIS HOMEMADE RECIPE FOR
GRINCH HOT CHOCOLATE BOMBS

Uses just a few basic ingredients and is quick and simple to

prepare.

• Enjoyable to watch How the Grinch Stole Christmas while

sipping warm green cocoa.

• The greatest cocoa bomb explodes in a hot beverage,

causing the chocolate to melt and make way for the
marshmallows and sweets.

• Pack them up for Christmas gifts or party favors. • Rich,

creamy chocolate is comforting for fall or winter weather.
• A delicious beverage to sip throughout the holiday season
or at a party with a Grinch theme.

Recommendations

2 (6 count) 3 inch diameter semi-sphere silicone molds are

among the tools that are advised.

Bowls suitable for the microwave; a baking sheet; parchment

paper;

ADDITIONS AND SUBSTITUTIONS

• Select Your Chocolate Color: Depending on the shade of

Grinch-green you want for your hot chocolate bombs, you
may use either dark or bright green candy melts for this
recipe. If you'd like, you may even create a unique hue with
white chocolate or white candy melts and green food
coloring.

• Fill With Your Favorite Flavor: If you'd want to alter the final
beverage's flavor or color, feel free to use a different brand of
hot chocolate mix. Try a dark hot chocolate mix, a
marshmallow-topped hot chocolate mix, or a mint one. To
make your hot chocolate taste exactly how you want it, you
may also add more or less mix. The resultant hot chocolate
will be thicker, so keep that in mind.

.Use whichever sort of milk you wish to serve in steamed

milk. The creamiest and richest hot chocolate is made with
whole or 2% milk, however you may also use low or nonfat
milk. Additionally, you may use non-dairy milks like oat,
almond, coconut, or soy milk.
A FEW HELPFUL TIPS: Be careful not to overcook your melts.
The candy will seize, become lumpy, and be very challenging
to spread uniformly in the molds if it becomes too hot.

• Allow enough time for the molds to set up in the

refrigerator. Before you take the spheres out of the mold, you
want to make sure they are fully hardened. They are not
prepared if they appear warm or squishy.

• Be delicate when handling the spheres, but keep in mind

that the silicone molds are quite flexible and can be easily
peeled off of the dried candy or even turned inside out.

• If you handle the spheres too long, the hardened candy will
melt through your fingertips. I advise avoiding handling the
spheres as much as possible and only doing so when
absolutely required. If necessary, place them back in the
refrigerator to reset.
Recipe II: HOW TO MAKE REGULAR
HOT CHOCOLATE BOMBS

1. CHOP: very finely chopped chocolate chips.

2. Microwave 5 oz. of chocolate for 15 seconds at a time.

3. STIR when melted, then check the temperature. It need to
be between 100 and 113 degrees.

4. ADD the remaining chocolate and mix everything until it

reaches a temperature of about 85 degrees.

5. REPEATEDLY MICROWAVE the chocolate for 15 seconds on

the defrost setting to bring it to 90 degrees.

6. USE A BRUSH OR THE BACK OF A SPOON TO APPLY: 2 thin

coatings to the interior of each sphere in your

Candy mold.

7. WASH: any extra chocolate out of the mold.

8. STORE IN THE FREEZER: until chocolate hardens.

9. FILL: one half of the sphere with chocolate powder and

miniature marshmallows (or any other fillings you desire).

10. MICROWAVE A SMALL PLATE TO HEAT.

. Place the heated plate with the empty half of the sphere on
it.
11. PRESS: the two pieces together to form a seal.

. Microwave white chocolate chips for 20 second intervals in a

piping bag or Ziploc bag.

12. For decorating, DRIZZLE white chocolate over the

spheres.
 (This is a more broad insight for) (New beginners)

1. For more consistent melting, chop the chocolate chunks as

finely as you can.

2. Put 5 ounces of chopped chocolate—roughly 2/3 of the

chocolate—in a bowl that can be heated in the microwave.
Stirring in between each 15-second interval of defrosting in
the microwave. When the majority of the chocolate has
melted but a few bits are still solid, turn off the microwave
and stir the chocolate until it has completely melted. At this
time, semi-sweet chocolate shouldn't be any hotter than
120°F; it should be between 100 and 113°F.

3. Add the remaining bits of chocolate and mix until mostly

melted and combined. When the chocolate has cooled to
about 85°F, keep stirring it.

4. Reheat the chocolate in the microwave for an additional 15

seconds on the defrost setting. The chocolate should be able
to reach 90 degrees and become fluid enough to mold in this
amount of time.

5. Coat the interior of each candy mold sphere with a basting

brush, paintbrush, or the back of a spoon (a soup spoon
works beautifully!). Apply between 1/16" and 1/8" of paint in
two thin applications or one heavier coat.

6. Any extra chocolate that has gotten on the mold's surface

should be removed using a knife or straight edge.

7. To get the chocolate to harden, put the mold in the freezer

for three to five minutes.

8. Pop the silicone mold with the formed chocolate out slowly.

9. Add one-and-a-half teaspoons of hot cocoa mix powder to

each half of the spherical. Count all the miniature
marshmallows you can.

10. Place an empty plate next to your workspace and

microwave it for about a minute.

11. To melt the rim, place the empty half of each sphere on
the plate, open side down, for a brief period of time. To
quickly seal the sphere together, quickly press the melted rim
against the rim of the other half.

12. Another option is to paint more melted chocolate on the

edge to seal the two sides together, although this results in a
more pronounced line.
13. Fill a Ziploc bag or piping bag with white chocolate chips.
Squeeze the chocolate inside the bag and microwave in
increments of 20 seconds until completely melted. Cut a little
corner off the bag (or the tip if using a piping bag).

14. As a finishing touch, drizzle the white chocolate over the

top of each hot chocolate ball.

Ingredients

8 ounces of semi-sweet chocolate chips are one of the

ingredients for chocolate bombs.

• 4 teaspoons cocoa powder

Mini marshmallows, 1/4 cup

White chocolate chips, 1/4 cup

• Milk to be served (steamed)

A COUPLE ALTERNATIVES
Chocolate Chips: Milk chocolate chips can be substituted for
the semi-sweet chocolate chips if you like a creamier
chocolate. Similarly, you could use white or dark chocolate
chips to turn this into a hot chocolate instead of milk
chocolate.

Steamed milk is required before serving your hot chocolate

bombs. Any type of milk will do. The creamiest and richest
hot chocolate is made with 2% milk, but you can also use low
or nonfat milk. Additionally, you can use non-dairy milks like
oat, almond, coconut, or soy milk.

Mini marshmallows: You are not required to include mini

marshmallows in your bombs. You could decide to omit them
and top your mug of hot chocolate with marshmallows
instead.

DECORATIVE IDEAS

With these hot chocolate bombs, you can get really inventive.
Fun suggestions include
Get artistic with the hues of chocolate. Either purchase
chocolate that has already been colored, or dye some white
chocolate with food coloring gel!

Toppers: You can add some delectable toppers once you

sprinkle the chocolate on top. Crushed candy canes or
peppermints, M&Ms, cinnamon and cayenne (to make a
Mexican hot chocolate bomb), and sprinkles (because
sprinkles make everything better!) are a few of our favorites.

Quick suggestions

It is vital to follow the directions for each step carefully

because failure to do so could result in serious consequences.
If the directions are followed exactly, the chocolate will shape
into a stunning, shining, crisp chocolate shell.

Depending on the sort of chocolate you are using, these

heating and cooling procedures will vary significantly.
Tempering is not necessary if you're using candy melts or
dipping chocolate, but the flavor won't be as wonderful.

# .Gloves might help reduce the

amount of fingerprints on your
chocolate!
Next: If you're serving hot chocolate bombs:

Put them in a mug first.

8. Steamed milk should be added to the chocolate bomb and

Stir thoroughly, then indulge!

Storage Tip

For up to two weeks, keep your hot chocolate bombs in an

airtight bag or container in a cool, dry place. To keep them
cold and preserve them for a little while longer, you can also
store them in the refrigerator or freezer

Recipe III: HOW TO MAKE JACK

O’LANTERN PUMPKIN CHOCOLATE
BOMB
First a quick intro:

Using small marshmallow bits and pumpkin spiced Swiss

Miss, make hot chocolate bombs. Orange candy melts from
Sweet Tooth Fairy make this recipe simple.

To make these Jack O'Lantern hot chocolate bombs, a

pumpkin mold is required. In addition to delicious tooth fairy
orange candy melt, little marshmallow bits, and pumpkin
spiced swiss miss.

First, heat the candy melts as indicated on the packaging. It's

better to follow the instructions on the package because
every brand is a little bit different.

Use a spoon to coat the mold once the orange candy melts
have melted. Make sure to cover the mold so that the candy
melts can't be seen through the mold.

Put the candy melt-filled pumpkin mold in the freezer for ten
minutes. The chocolate will be able to adhere to the mold in
this way. The pumpkins should then be carefully removed
from the mold.

INSTRUCTIONS

1. As instructed on the package,

melt the orange candy melts.
2. Cover the pumpkin mold completely with the orange candy
melts so that it is impossible to see the mold through them.

3. Carefully remove from the mold. Place aside.

4. Preheat a skillet on the lowest setting. One bomb's

backside should be placed down and melted evenly. Swiss
Miss and marshmallows should be added. Place a warm
pumpkin's backside on the other side. Ensure that they are
equal.

5. If there is a hole, fill it with cooled chocolate. Use of hot

chocolate will enlarge the hole, therefore avoid doing so.
6. To create the pumpkin top, lay a broken pretzel in cooled
chocolate.

7. Use a pastry brush to apply cooled chocolate and confetti

sprinkle over the top of the pumpkin.

8. Put in the refrigerator until ready to serve.

QUICK INSIGHT

Low heat should be used to heat a frying pan. To level the

bomb, place the back side down. Swiss miss with pumpkin
spice and some marshmallow crumbs. Place a hot second
bomb backside on top.

Affix the bombs' backs to one another. Use cooled chocolate

to seal any holes that may exist. Use a little pastry brush to
apply it. The hole will only become bigger with hot chocolate.

Break off a piece of pretzel, then cover with cooled chocolate.

Allow the pretzel to air dry. Until you're ready to serve, keep
the hot chocolate bombs in the refrigerator.
 INGREDIENTS

Ingredients include two individual containers of pumpkin

spiced Swiss Miss and a 12-ounce bag of orange candy melts
from Sweet Tooth Fairy.

• 3 slices of pretzel; 16 miniature marshmallow bits

• Toss some confetti on top.

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 Recipe IV: HOW TO MAKE SNOWMAN HOT CHOCOLATE
BOMBS

Line 1: Make the edible hot cocoa cups in step 1

To make these hot chocolate bombs, you will need candy

melts that have been melted. Read my Chocolate Making Tips
for melting instructions if you haven't already melted candy
melts.

1. Completely fill a 2-ounce plastic portion cup with melted

red candy melts.

2. Invert the cup over the dish of candy melts, letting the
extra chocolate drip back into the container.

To get the chocolate to drip out, tap the bottom of the plastic
cup.

3. To get rid of any chocolate drops, scrape the top edge of

the cup with a metal spatula.

4. After turning the cup right-side up, wipe any remaining

chocolate off the top edge.

5. Place the cup upside-down on a baking sheet covered with

parchment paper.

6. Freeze for 2 to 4 minutes, or until solid.

7. Take out of the freezer and position upright.

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Line 2: Add a second layer of chocolate to the cups in step 2.

Repeat this procedure one more time, adding a second layer

to each cup.

2. Make sure to wipe any extra chocolate off the top edge this
time.

3. Scrape it to ensure a smooth surface.

4. To harden, freeze the chocolate cups with their right sides

up for three to five minutes.

•If you notice any dark areas on the cups in the freezer, that
is wet chocolate. Keep them frozen for a further minute or
two.

• Remind yourself of them. The cups may fracture if they

become too cold.

5. Take the candy cups out of the freezer and then remove
the plastic containers containing the chocolate cups.

6. They might not have fully solidified if they are difficult to

remove. Wait another minute before attempting again.

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Line 3: In step three embellish your edible mugs.

1. Wait until your chocolate mugs no longer feel cold before

letting them sit at room temperature.

2. To simulate melting snow, pipe melted white sugar melts

over the top edge of the edible mugs and let them fall down.

• Although this step is optional, the adorned mugs look

adorable.

3. Add snowflake decorations to the mugs.

4. Make the mugs unique by adding names.

5. To create candy cane-striped cups, paint white stripes

within the plastic mold, let them set, then fill with red candy
melts.

6. Pour some red candy melts into the cup after drizzling
some white candy melts inside. Allow the colors to meld
together by rotating the cup.

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Line 4: Make the bodies for the marshmallow snowmen in
step 4 of the process.

1. Using scissors that have been coated with baking spray or

butter-brushed, cut the bottom of half of your marshmallows
at a small slant.

2. Make two holes in each of those marshmallows with a

skewer, one on each side near the top.

• Later, the chocolate twigs (arms) will be inserted into the

holes.

3. Using melted sugar melts, affix the marshmallows to the

bottom of the chocolate mugs so that your snowman will lean
back somewhat.

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Line 5: In step 5 Adorn the heads of the marshmallow
snowmen.

1. With a black food coloring marker, mark the remaining

marshmallows with two eyes and a smile.

2. Next, give each snowman a carrot nose.

3. Use melted white sugar melts to join the marshmallow

heads to the marshmallow bodies.

4. To ensure that the marshmallow stays set and the candy

melts harden, hold the head in place for a short period of
time.

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Line 6: Fill the glasses with chocolate ganache in step 6.

1. Prepare the chocolate ganache and let it cool a little.

• A heated ganache will cause the chocolate mugs to melt, so

keep it cool.

2. Fill a pastry bag with the chocolate ganache, and use the
bag to pipe the ganache around the marshmallow snowmen
in each mug.

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Line 7: manufacture chocolate twigs in step 7 (arms)

1. Spoon chocolate twigs onto a baking sheet covered with

parchment paper.

2. Place in the freezer for 2-4 minutes, or until the chocolate

is firm.

3. Place one arm into each of the openings on either side of

the torso of the marshmallow snowman.

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Line 8: serving as hot chocolate bombs or dessert in step
eight

Use a 12-ounce mug to serve hot chocolate bombs.

8. Heat the milk in a saucepan until it barely starts to boil.

3. Insert the snowman made of hot cocoa bombs into your

drink.

4. Pour the hot milk on top and wait for the chocolate to start
melting from the milk's heat.

5. Stir, then savor your luscious hot chocolate.

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 INGREDIENTS

24 marshmallows, 4 ounces of white candy melts, and 16

ounces of red candy melts that have been melted.

• two ounces of light cocoa candy melts, two black and

orange food coloring markers, and half a cup of chocolate
ganache (recipe in notes).

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Service Tip

Place the hot chocolate bomb in a 12-ounce mug to serve as

hot chocolate bombs.

• Overtop, add 8 ounces of really hot milk.

• Stir to dissolve the chocolate after allowing it to melt for

about two minutes.

Storage Tip

• Store for up to two weeks at room temperature. You MUST

devour these hot chocolate bombs within two weeks. When
the chocolate ganache is no longer fresh, it will begin to
mold.

The chocolate mugs and marshmallow snowmen can be

prepared in advance, assembled, and filled with chocolate
ganache closer to the time you intend to serve or give them
as gifts.

Use melted chocolate in place of the ganache if you need to

prepare them in advance. It will stiffen but still melt in your
mug of hot milk (a little more slowly).
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Here’s a Few Needed Info

• DO NOT allow your red candy melts to dry out by air. To

ensure that you obtain gorgeous, shiny red cups, it's crucial
to put the cups in the freezer as soon as you prepare them.
They might become streaky or patchy if they air dry.

• Before creating the second layer and perhaps even while

doing so, you must reheat your red candy melts in the
microwave. When creating the second layer, the candy melts
should be extremely heated. Additionally, if the candy melts
cool down too much after you pour them into a cup, the
candy may harden with white streaks or spots. If the
chocolate cools down too much, it will become thick and
difficult to pour into and out of your cups.

. If your white chocolate snow drips are too long and your
handles won't fit in between two of them, you can cut one
drop off with a sharp knife and then connect the candy cane
where the broken drip was.

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If you need to store these hot chocolate bomb snowmen for
longer than two weeks, carefully fill the area around the
snowmen with powdered hot cocoa mix before sealing the
cocoa mix with dark chocolate candy melts.

I recommend using a zip-top bag's cut corner as a funnel to

pour the hot cocoa mixture into the glasses.

Chocolate arms should be made in excess. As you insert

some into the marshmallow snowmen, some may break.

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• 2-ounce portion cups, sometimes referred to as condiment
cups, jello-shot cups, and sample cups, were the ideal shape
for the red candy melts mugs.

I wanted the white chocolate hot cocoa cups to have a flat

bottom, be tall enough to fill with chocolate ganache, and be
just broad enough for my marshmallow snowman. I tried
making these using a sphere-shaped hot chocolate bomb
mold but really didn't like how they looked.

• If you have any plastic teacups from a child's tea set, you
might use those.

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Recipe V: HOW TO MAKE BOOZE HOT
CHOCOLATE BOMBS
Firstly Chocolate Ganache Basics:

The heavy whipping cream should only be heated on the

stovetop over medium heat, just until bubbles start to form,
and then poured over the coarsely chopped chocolate in a big
shallow bowl.

Pour the hot cream over the chocolate right away, being sure
to completely cover it.

• Start stirring the chocolate in small circles in the center of

the bowl after letting it sit, untouched, for about 3 minutes to
allow the chocolate to start melting.

• You can start to enlarge your circle as the chocolate and

cream start to combine (the color will start to darken).

Expand the circle and continue stirring until the entire bowl of
cream is combined after continuing until the cream and
chocolate have combined.

• Be sure to scrape the bowl's sides and bottom.

• Once the chocolate and cream have combined to form a
silky smooth ganache, stop stirring.

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 Boozy Chocolate Ganache

• Add 2 to 4 teaspoons of the alcohol of your choice to the

ganache.

• Keep in mind that the flavor will be stronger and the

finished ganache will be thinner as you add more alcohol.

Because you'll be using the alcoholic ganache to make hot

chocolate bombs, it doesn't matter if it is thick or thin.

• In addition to flavoring the chocolate ganache, the liquor

will prevent mold growth.

• If you add alcohol to plain chocolate ganache, you can

extend its shelf life to three weeks when kept at room
temperature. The average shelf life of plain chocolate
ganache is 10 to 14 days.

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Ingredients: 1 cup of heavy whipping cream; 16 ounces of
coarsely chopped semi-sweet chocolate (or use callets).

• 2–4 teaspoons of alcohol

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 Recipe 6: HOW TO MAKE STRAWBERRY HOT CHOCOLATE
BOMBS

Melt white chocolate first. Melt for one minute in the

microwave. Stir, then heat in 15-second intervals, stirring
after each one until melted.

2. Using the back of a small spoon, coat the entire mold with
molten chocolate after spooning it into the chocolate bomb
mold.

3. Permit the chocolate in the molds to harden (If desired,

speed up this process by placing molds in the freezer for
several minutes).

4. Gently release the chocolate spheres from the molds when

it has dried.

5. To melt and smooth the edges, place the bottom half onto
a hot skillet and turn it.

6. Add a few freeze-dried strawberries, a couple of teaspoons

of the strawberry mixture, and a few small marshmallows to
the bottom half.
7. Gently press the two sides of the sphere together while
placing the top half on a warm plate to flatten the edges. The
two parts will be sealed together by the slightly melted edge.
Put there to set up and decorate in a muffin pan.

8. Use a pastry bag to pipe melted white chocolate onto the

tops and then garnish with strawberry powder, white
chocolate shavings, or sprinkles.

9. To enjoy your strawberry bombs, put one in a mug and top

it with hot milk.

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 INGREDIENTS

Ingredients include 8 ounces of White Chocolate Melting

Wafers and 1/2 cup of Strawberry Powder Drink Mix.

• A large cavity silicone semi-sphere mold; 1/2 cup freeze-

dried strawberries; 1/3 cup miniature marshmallows;

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General Tips on Hot Chocolate bombs

• Ghirardelli chocolate chips are my second preference, but

melting wafers melt the best.

• Be sure not to overheat the chocolate. Fifteen-second

intervals in the microwave

• If a sandwich bag is needed instead of a piping bag, make a

tiny hole in one of the corners with a toothpick.

• You may avoid leaving fingerprints in the chocolate by

handling the balls with gloves approved for handling food.

• You can add wonderful candy surprises to the bombs. • Get

the milk heated; you want it to be hot enough to melt the
chocolate when you pour it over the bomb.

By utilizing various types of chocolate and interior fillings,

you may completely alter the flavors.

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WHY ARE STRAWBERRIES FREEZE-DRIED?

Fruit that is to be frozen dried must first be frozen before

being placed in a vacuum at a very low pressure. Through the
removal of the water, a light, airy texture is produced. If
necessary, it's simple to crush into a powder.

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NOTES

The best melting wafers are MELTING WAFERS, but Ghiradelli

chocolate chips are a close second.
If a sandwich bag is needed rather than a piping bag, make a
tiny hole in one of the corners with a toothpick.

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I hope you found this book helpful in the best possible way,
please do check out my other books in different fields

THANK YOU!

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NOTES

NOTES
NOTES
NOTES
NOTES
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