• Melt the chocolate wafers in 30 seconds increments, until melted. If dying chocolate, color it after melted.
• Spoon chocolate into your mold, backfilling with your spoon or offset spatula.
• Freeze for 2 minutes, then remove from freezer.
• Do a second layer of chocolate into each mold.
• Freeze for 5 minutes.
• Remove from freezer and put gloves on
• Gently tap out chocolates from the mold.
• Fill half a sphere with hot chocolate powder
• Heat metal tin in the oven for a few minutes. Remove from heat and place in your work space
• Melt the edges of one sphere half slightly on the time, then place it ontop of another half to create an complete sphere. Push the halves together and set aside.
• Continue until finished with all 3 spheres.
• Let cool, then decorate!

Serving

• Place cocoa bomb in the bottom of a mug, and pour 8 ounces of very hot liquid over the bomb. Stir swiftly and enjoy!