The first thing you need to know is that chocolate is fussy. It can easily be burned or re-hardened. Melting chocolate does a good job taking away some of the frustration with chocolate but the key with any candy making is PATIENCE.
For enough chocolate to fill a mold, take HALF A BAG of white melting chocolate (approximately 8 oz) and heat at 30 seconds at a time, stirring and heating, until melted. This typically only takes about a minute to two minutes depending on your microwave.
Filling Chocolate Silicone Molds
Working with a few semi-circles at a time, use a spoon to spoon white chocolate into mold.
Use a pasty brush to brush chocolate into mold.
Use clean fingers in a circle motion to push up the chocolate if its not too hot. Because chocolate hardens so quickly, I like to use fingers, although its not as flattering on film, it IS more practical in a kitchen setting.
Setting the Chocolate
Once your molds have chocolate, put into the freezer for about 10 minutes for chocolate to harden and set.
Remove and careful peel back the silicone mold, one at a time on each semi-circle, and place on a plate.
Sealing the Seams
You will note that the seams on the edge of the molds are jagged.
There are several ways to seal your seams.
Fill chocolate bombs with chosen items, put two halves together to make a circle and paint a seam around the middle, which you can also use to add additional sprinkles.
The other way is to heat a skillet on SUPER LOW and press your chocolate down for a few seconds to give a perfect bottom circle. Then quickly fill, do the second chocolate circle, and press together.
The melted chocolate should mold into each other, giving a seamless white chocolate bomb. Place on a plate and complete all chocolate bombs.
Using the Cocoa Bombs
Simply drop your white chocolate cocoa bomb into a hot cup of cocoa or coffee and watch the magic happen! As the white chocolate is heated by the hot liquid, the chocolate melts and reveals the inside treats.
Storing White Chocolate Cocoa Bombs
Chocolate is sensitive to humidity and heat - especially in holiday kitchens where everyone is cooking. White Chocolate bombs need to be placed into the fridge or freezer for storage until use.
White Chocolate Cocoa Bomb Tips
Chocolate is messy. It is totally ok if your mold gets drips of melted chocolate on it. It will not affect the chocolate bombs in the end and it flakes right off once hardened.
Take care to get chocolate into the entire mold and up the sides. If you can see the mold itself too much, chocolate may be thin when you remove.
Its ok to have excess chocolate inside the mold, just scoop out any that seems that over the top so you have space for filling. The outside of the mold will be smooth.