Cup of Yum
1. 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
2. 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
3. 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
4. Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold
5. Carefully swirl the chocolate to completely coat the inside of the mold
6. Lightly shake the extra chocolate back into the bowl
7. Place the coated molds into the fridge for 5-10 minutes
8. Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell
9. Carefully place the mold onto the cookie sheet
10. Repeat steps with remaining molds
11. You should now have 8 half-sphere molds
12. Scoop some of the melted chocolate into the piping bag and cut the tip

Building the cocoa bomb :

1. Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mold
2. Sprinkle in a few of the mini marshmallows
3. Pipe a line of the melted chocolate around the edge of the bottom shell
4. 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
5. Carefully pick up the bomb and make sure that there is no opening around the center of the shells
6. Place the mold back onto the cutting board
7. Scoop some orange icing into one piping bag
8. Scoop some chocolate icing into the second piping bag
9. Cut the tips off both piping bags and decorate your snowman cocoa bomb