• Melting chocolate can be really tricky to work with. You first want to melt down your chocolate. Remember that melting chocolate should only be heated 30 seconds at a time, stirred, and then reheated until melted. If you over heat your chocolate, there is a point where it begins to re-harden and ruins the chocolate.
• Typically your chocolate will take 1.5-2 minutes to fully melt. You can also use a Wilton Chocolate melting machine. If your chocolate is too thick, add a tiny bit of shortening to the mixture and stir to thin.
• Fill out your chocolate mold. Make the chocolate thick enough that you cannot see the sides of the mold. In my own house, we just used our (clean) fingers because it was quicker to do before the chocolate hardened. You can, of course, use a pastry painting brush if you prefer. 
• Once your mold has chocolate in all the semi-circles, put in freezer to firm up. This takes approximately 5 minutes, but I give it 10 to be sure everything is solid. 
• Carefully pop chocolate half circles out of the mold. 
• Now add marshmallows to your half circles. You can choose to add to one side or BOTH sides before sealing. 

Sealing the Chocolate Circles

• There are several ways to seal up your balls of chocolate. 
• You can slightly heat up a pan and melt your chocolate circle edges (bottoms) for just a few seconds, making the chocolate melted again and seal.
• Put back in freezer ASAP to firm. 
• Hold your pieces of chocolate together and put melting chocolate around the seam.
• Before it hardens, roll in holiday sprinkles!
• Put in freezer to firm and secure chocolate bombs. 
• Storage of Chocolate Cocoa Bombs
• Store in fridge