Instructions
Place the black chocolate melts into a microwave-safe bowl.
Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Transfer the black chocolate into a tipless bag or squeeze bottle.
Snip off the end of the bag & pipe the melted chocolate into the 2 cavities of the cauldron hot chocolate bomb mold. There are faint lines in the mold that will show you how much chocolate to add. Tap the mold to help remove any air pockets.
Insert the plastic liners & press them into place.
Press the top piece of the mold on top & press into place so the chocolate completley fills the mold. If there is excess chocolate seeping out of the mold, that is ok. It can easily be broken off later.
Flip the mold upside-down & ensure the chocolate has filled the mold. Freeze for 15-20 minutes.
While the cauldron mold is in the freezer, work on making the edible white chocolate skeleton pieces.
Print a
skeleton template & size down as needed. Place the template under a piece of parchment paper.
Melt white candy melts in a tipless bag & snip off the end.
Carefully pipe the different body parts- we piped the ribs, head, arm bones & hands. Place the transfers into the freezer to set up- atleast 15 minutes.
Once the mold is cloudy & the chocolate is completely set, remove the chocolate pieces from the mold. Use cotton gloves to prevent the chocolate from losing its shine or getting covered in finger prints.
Break off any excess chocolate & remove the thin liner if it is stuck to the chocolate.
Repeat this process until you have all of the chocolate shells completed.
Once all the shells are completed, set an electric skillet to the warm setting. Make sure the electric skillet does not get too hot- it should just be warm to the touch.
Smooth down the edges of both pieces so the seam is as smooth as possible.
While the chocolate is still tacky, put the two pieces together. If there are any gaps, use more black chocolate to fill them in. This is to prevent any leaks.
Repeat this process until all of the cauldrons are assembled.
Add 2TBSP of hot chocolate mix to each cauldron & then fill the rest of the space with mini marshmallows.
Place the white chocolate melts into a microwave-safe bowl.
Add green Rolkem powder to the melted chocolate & stir until combined.
Transfer the green chocolate into a tipless bag.
Snip off the end of the bag & pipe drips down the side of the chocolate cauldron & then completely cover the marshmallows.
Immediately, add sugar pearls & allow the chocolate to set up for about 5 minutes.
In the meantime, remove the piped skeleton pieces from the freezer. Add two eyes & a nose using your leftover black chocolate in a tipless bag.
Once the green chocolate has set up partially, add in the white chocolate ribcage. If this is added too early, the chocolate piece could melt or fall over. Allow this to set up for 10-15 minutes.
Use the leftover white chocolate in tipless bag to attach the two top parts of the arms, the two bottom sections of the arms & the two hands.
Lastly, use more melted white chocolate to attach the head.
Add edible glittter if desired.
Turn off the lights & shine a UV light over the Halloween Hot Chocolate & watch the magic happen!
Pour 10-12 ounces of very hot milk over the hot cocoa bomb, stir, & enjoy!
