Ruby Chocolate Strawberry Hot Cocoa Bombs

1. To make the prism heart cavities, use Callebaut Ruby Chocolate.
2. Wipe your silicone molds with a paper towel saturated with vinegar or alcohol; this helps maintain the shiny finish of the chocolate.
3. Coat the silicone molds: a food-safe brush, spoon, or cakesicle stick works best. Apply two thin coats, as they are stronger than one. Freeze each coat for 5-10 minutes.
4. Before de-molding, ensure your chocolate is fully set. Release the sides of your molds first before pushing out your shapes from the bottom.
5. Fill each cocoa bomb half: use 2 tablespoons of strawberry drink mix and 2-3 mini marshmallows (or 1 heart marshmallow).
6. To adhere the two halves together, wipe one half on a hot plate, hot bowl, or skillet to slightly melt the rim before attaching it to the other half. Enjoy!