Cupid Dust Hot Chocolate Bombs

Finely chop chocolate for shells. Heat 2/3 of chocolate slowly in a double boiler over low heat for about 3 minutes, stirring occasionally. Using an instant read thermometer, make sure chocolate does not exceed 120 degrees F. Ensure the heat does not get too high by removing chocolate from heat source and allowing to stand, off heat, to finish melting. Once melted, allow the chocolate to cool to between 89 and 91 degrees. This is your optimal working temperature. (If chocolate does exceed 120 degrees, add additional chopped chocolate to bring the temperature back down. This process can be repeated over and over without compromising the final product. If allowed to exceed temperature without correction, the final product will not cure to a shiny coating, be soft instead of brittle, and melt at room temperature. Do not compromise on maintaining correct temperature.)

While chocolate is cooling, make filling of hot cocoa mix by combining cocoa, sugar, cinnamon and salt in a small bowl. Set aside.

Using approximately 9x13 inch sheet of parchment paper, fold in half. Place a tablespoon of red hots on center of the parchment paper and fold edges over to create an envelope around the candies. Turn the envelope over so the multiple layers of paper are on the bottom. Using a rolling pin, smash the candies to create Cupid Dust, taking care not to tear the parchment paper. When crushed, place in a pinch bowl.

To create hearts with mini marshmallows, using a paring knife, cut two corners off a marshmallow, creating a V shape on one end. On the remaining wide end, make a slice in the center to create upper lobes of the heart. Place in a pinch bowl.

Place decorative sugar or candies in a pinch bowl and arrange all ingredients in order of use. Place a plate in the oven set to the lowest temperature possible. You will use this plate to melt the shell edges to seal your sphere halves together.

To create shells, gently paint the inside of a silicone sphere mold with chocolate, taking care to cover all surfaces of the sphere, and dragging the brush or spoon against the edge to deliver chocolate reinforcement to the edges. Refrigerate chocolate in mold for 5 minutes. Remove from refrigerator and repeat, painting a second coat of chocolate. A thinner shell is more difficult to unmold, so be sure to get a good coating of chocolate. Refrigerate chocolate for at least 5 more minutes.

Once chocolate is chilled through, remove to counter. Carefully pull edges of silicone mold to loosen mold from chocolate. Turn mold upside down and gently remove mold from each chocolate sphere, being careful not to break the shell during removal.

Once all shells are removed, invert your mold and use the back side to hold your shells in place during filling.

Remove plate from oven using a potholder or oven mitt as plate will be hot. Select a shell and place it open side down on the warm plate, melting the edge just a bit. This creates a flat surface which allows better bonding when second shell is added.

Fill the open shell with hot chocolate mix, Cupid Dust and marshmallows. Select a top shell and place on the warm plate for a few seconds to flatten the edge and create melted chocolate which will act as glue to bond the two halves together.

While still warm, gently press the two halves until bonded, then roll the seam in Cupid Dust or Turbinado sugar to decorate.

Repeat with remaining shells and cocoa mix and decorate.

Place a Cupid Dust Bomb in a mug and pour hot milk over it. Stir to enjoy.