• Print supplied template and place rice paper on top of the image.
• Use edible markers to trace the template onto the rice paper. Cut with scissors.
• Cut slits into the wings if desired. Set aside. 
• Using a brush or paintbrush, generously coat 6 half spheres in the cocoa bomb mold with gold luster dust. 
• Place the sold almond bark in a microwave-safe bowl and microwave for 60 seconds at 50% power. Stir.
• Return white chocolate to the microwave and continue this process until the almond bark is melted. 
• Add a dollop of melted almond bark to each cocoa bomb cavity and spread it up the sides. You will not use all of the almond bark. Freeze molds for 10 minutes.
• Repeat with the remaining almond bark, reheating if necessary to soften, and spread a second layer in each sphere. Freeze molds again for 10 minutes. 
• Carefully remove spheres from the mold.
• Heat a small skillet until warm and gently melt each edge of the candy melts to smooth and even them out.
• Fill one half with 1 teaspoon cocoa, 1 teaspoon marshmallows, and the scroll.
• Place the 2nd sphere on top, melting the edge in the skillet so it adheres. It is fine to place back in the freezer to quickly secure.
• Enjoy your melting Snitch bomb!

How to use Golden Snitch Bomb

• Heat 1-2 cups of milk until warm.
• Repeat until all 3 are filled. 
• Place cocoa bomb into a mug and pour milk over the mug. Stir well before serving.