Step 1

There are 3 methods for melting chocolate. This is the quick and easy way. To temper your chocolate, which will make a smooth and shiny chocolate best for making candies, follow chocolate tempering instructions in the post above.Place chocolate wafers in a microwave safe bowl. Microwave in 15 second increments, stirring between each. When most of the chocolate is melted, with a few pieces still solid, stop microwaving and stir to finish melting the chocolate.

Step 2

Use the back of a spoon (rounded soup spoons work great!) to coat the inside of each sphere of the candy mold. Apply two thin coats or one thicker coat, about ⅛” thick.

Step 3

Use a spatula or knife to clean up any excess chocolate on the surface of the mold.

Step 4

Place the mold in the refrigerator for 3-5 minutes until the chocolate becomes firm. Feel the bottom of one of the sphere molds to determine if it is firm or still setting.

Step 5

Gently pop the molded chocolate from the silicone mold. Use gloved hands to prevent fingerprints on the chocolate.

Step 6

Spoon 2-3 teaspoons of hot cocoa mix powder into one side of each sphere half. Add a caramel, a pinch of sea salt, and as many mini marshmallows as you can.

Step 7

Heat an empty plate in the microwave for about a minute and place it next to your work space.

Step 8

Place the empty half of each sphere, open side down onto the plate for just a couple seconds to melt the rim. Quickly press the melted rim against the rim of the other half to seal the sphere together.

Step 9

You could also paint a bit of melted chocolate on the edge to glue the two sides together, but this looks messy, in my opinion.

Step 10

Place excess melted chocolate (or milk chocolate or white chocolate chips) in a piping bag or Ziploc bag. Microwave in 20 second increments, squishing the chocolate within the bag, until it is fully melted. Snip off a small corner of the bag (or the tip if using a piping bag).

Step 11

Drizzle the chocolate over the top of each hot chocolate sphere for decoration and immediately add a pinch of salt to the top.

Step 12

Serving: To serve, place a hot chocolate bomb in a mug. Pour 8 oz. of steamed milk over the chocolate. Stir and drink.