Cauldron Hot Cocoa Bomb Tutorial

1. Wipe the sphere silicone mold with a paper towel saturated with vinegar or alcohol; this helps keep the shiny finish of the chocolate or candy melts. 
2. Coat the silicone mold cavities using a brush, spoon, or cakesicle stick with two thin coats of black chocolate/melts. Freeze each coat for 5-10 minutes between coatings and before de-molding. 
3. Once your chocolate or candy melt spheres are set, release the sides of your molds first before pushing out your shapes from the bottom. 
4. Adhere the two half spheres together by wiping both on a hot plate, hot bowl, or skillet to melt the rims before attaching to the other half. 
5. Then wipe the plate or bowl clean, warm it up again, line with parchment paper, and wipe/melt the top of each sphere to create the cauldron opening. As soon as you get the desired width of the opening, turn the sphere and adhere it to that 'puddle' of melted chocolate/melts. 
6. If desired, add a little more chocolate to the base of the cauldron before adhering the sphere and sprinkle it with black sparkling sugar. 
7. Fill each cauldron with 2 tbsp of hot cocoa mix, flavored hot cocoa topper, and 2-3 pumpkin marshmallows (made by thinly slicing jumbo marshmallows lengthwise and cutting with a mini pumpkin cookie cutter).
8. Top/cover the opening with green chocolate/melts and sprinkles. 
9. Freeze for 5-10 minutes before removing from the parchment. Enjoy!☕️