Add a small saucepan with water over low heat. Add a glass bowl over the pan. Be sure, the glass bowl does not touch the bottom of the pan, and water or steam does not reach in the glass bowl.

Add about 3/5 of the chocolate bar to the glass bowl. My chocolate bar had 10 pieces, so I added 6 of them.

Stir well until all the chocolate is melted.

As soon as the chocolate is melted, turn the heat off and add half of the remaining chocolate bar. If you have 4 pieces left, add 2 of them. Mix well until the new chocolate is melted.

Take the glass bowl off the heat. Add the remaining 2 more pieces. Stir until all chocolate is melted and smooth.

Add about 1/2 teaspoon of chocolate to each mold. Using a clean paint brush paint a layer of chocolate over each mold.

Add the mold to the freezer for 5 minutes.

Paint another layer of chocolate over each mold. Be sure you add extra to the sides and top of the mold. Chocolate tends to collect at the bottom and not enough on the sides.

Add the mold back to the freezer for about 5 minutes.

Gently push each chocolate mold from the back until it separates from the silicone mold. If chocolate is tempered correctly, it should come off easily.

Add the half of the chocolate bombs in cupcake holders in order to minimize fingerprints on the hot chocolate bombs. You can also use gloves.

Fill one half of the chocolate bomb with hot chocolate mix and marshmallows.

Paint a layer of chocolate over the top rim of the half of the chocolate bomb. Immediately, attach the other half to it. The melted chocolate will act as a seal.

Once the chocolate bomb is assembled, paint some melted chocolate around the chocolate bomb. Roll through some sprinkles or coconut flakes. Skip this step, if you do not plan to have sprinkles or coconut flaxes around the chocolate bomb.

Add the chocolate bombs to hot coconut or almond milk or hot water.