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Finely chop the chocolate bars with a sharp knife. Set aside.
Place some water in the bottom of a double boiler or another pan. Bring to a simmer.
Place 2/3 of the chopped chocolate in the double boiler insert, or use a metal bowl if you don't have a double boiler. Don't let the bowl touch the simmering water. Clip a candy thermometer to the pan or bowl.
Stir the chocolate with a rubber spatula until it's melted, keeping an eye on the temperature. Don't let the temperature get higher than 120 degrees F for dark chocolate, and 105 degrees F for milk chocolate.
Remove the bowl (or upper bowl) from the heat. Wipe off any water on the outside of the bowl or pan.
Add the remaining 1/3 of chocolate a little at a time, stirring to melt, then adding a little more chocolate and stirring some more.
Allow the chocolate to cool to 82 degrees F. Once it reaches this temperature, place it back over simmering water.
If you are using dark chocolate, reheat to about 88 to 91 degrees F. For milk chocolate, reheat to 85 to 87 degrees F. Note: This recipe uses less chocolate than is typically recommended for tempering chocolate. The temperature will go up and down quickly because the amount is smaller.
This recipe makes 6 hot chocolate bombs, so you will need two silicone sphere molds. The molds I used had cavities that were 2 inches across.
Spoon some melted chocolate into each cavity of the silicone mold, and use a spoon to spread it around evenly. Make sure you get a fair amount of chocolate in each half of the spheres - you don't want the chocolate bombs to be too thin.
Place the silicone molds in the refrigerator to cool for about 10 minutes.
Put the unsweetened cocoa powder and the organic cane sugar in a jar and stir to combine.
Very gently remove the cooled chocolate from the silicone candy molds by peeling the mold away from the chocolate shells. Set the chocolate shells on a cookie sheet or plate.
Place a heaping tablespoon of hot cocoa mix into 6 of the chocolate shells. Put a few mini marshmallows on the hot cocoa mix.
Place the 1/2 cup of chocolate chips and the 1/4 cup of white chocolate chips in small microwave safe bowls. Microwave these one at a time to melt. Start with 30 seconds, then stir and microwave in 10 second intervals. Be careful with the white chocolate chips as they burn really easily.
Dip the empty halves of the spheres into the melted chocolate chips. Place onto the halves that contain the hot cocoa mix. Hold in place for a few seconds so that it adheres.
Drizzle the hot chocolate bombs with melted chocolate and melted white chocolate. Place each completed chocolate bomb in a cupcake wrapper on a plate. Refrigerate for a few minutes to let the chocolate drizzle cool.
Place one hot chocolate bomb in a mug, and slowly pour steamed non-dairy milk over the top. Stir well and enjoy!