• Cut the silicone molds so that each sphere mold is by itself as shown in the IP image. I did this because I felt it was easier to control the mold when working with the melted chocolate
• Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it
• Using a heat-safe bowl, pour into the bowl and place the remaining of the Ghirardelli melting wafers in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth
• Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold
• Carefully swirl the chocolate to completely coat the inside of the mold
• Lightly shake the extra chocolate back into the bowl
• Place the coated molds into the fridge for 5-10 minutes
• Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell
• Carefully place the mold onto the cookie sheet
• Repeat steps with remaining molds
• You should now have 8 half-sphere molds
• Scoop some of the melted chocolate into the piping bag and cut the tip

Building the cocoa bomb :

• Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold
• Sprinkle in a few of the mini marshmallows
• Pipe a line of the melted chocolate around the edge of the bottom shell
• Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell
• Carefully pick up the bomb and make sure that there is no opening around the center of the shells
• Place the mold back onto the cutting board
• Scoop some orange icing into one piping bag
• Scoop some chocolate icing into the second piping bag
• Cut the tips off both piping bags and decorate your snowman cocoa bomb