For the chocolate bombs you’ll need silicone sphere molds and chocolate. Chop the chocolate into small pieces melt in a heat proof bowl over a Bain Marie.
Melt, stirring often until it reaches 118 F or 48 C. While that’s melting, chop up about a third of the amount of chocolate that’s on to melt, into small pieces. These pieces will be our seeds. Since the chocolate callets you buy at the store are already in temper with fatty acid crystals already correctly formed, adding them into the melted chocolate infuses these seed crystals and encourages the same type of crystal formation throughout the chocolate.
Once the melted chocolate over the bain marie has come to temperature, remove it from the heat and begin stirring in the seed chocolate. I like to add mine in a little bit at a time, stirring each addition until the seeds are melted. If you add it all in at once you risk cooling the chocolate too quickly and having little chunks of unmelted chocolate throughout.
Add in the crystals and then stir until the chocolate reaches 88 degrees F or 31 degrees C. At this point your chocolate should be in temper.
Spoon a small amount of chocolate into each of the molds and then use a pastry brush to brush the chocolate up onto the sides of the mold. If you were making these in a professional kitchen the proper way is to fill the molds up completely then tip them out over a rack but since I imagine most of us making these are just doing it for fun at home I figured this is a bit easier, less messy and we aren’t ending up with loads of extra melted chocolate.
As this first coat is beginning to set, go back in and pull some of the melted chocolate that’s pooling in the bottom up onto the sides. If your chocolate is properly tempered it should be starting to set already.
Once the first coat is mostly dry, go in with a second coat. Then place these aside until completely set.
Once your chocolate is set, you can remove it from the molds. Prop each half up using bunched up towel or the upside down silicon moulds.
Place a tablespoon of hot chocolate powder in half of the chocolate semi spheres. Add in some mini marshmallows and sprinkles if you like.
To seal the chocolate balls, take the top half of the spheres and place them on a warm surface. This can be a hot pan, or a pot on low on the stove but you just want to gently melt the bottom of the chocolate before connecting it to the other half.
Decorate the hot chocolate balls with a drizzle of white chocolate, some sprinkles, whatever you like really.