Chop your chocolate finely with a sharp chefs knife
Add your chocolate to a bowl and microwave for 30 seconds (my microwave is 1000 watts)
Stir the chocolate, moving the chocolate that is on the outside, towards the center.
Heat again for 15 seconds and stir again.
Repeat this process until the chocolate is ALMOST melted but not fully melted. Never heating for longer than 15 seconds and never going above 90F. If you go above 90º you will have to temper your chocolate by seeding (see my blog post for more info)
Polish your mold with a paper towel to remove and residue from the inside to prevent the chocolate from sticking.
Warm the acrylic mold slightly with a hair dryer or heat gun so it doesnt feel cold but not hot either.
Pour the chocolate (at 90ºF) into the molds and tap on the table a few times to remove bubbles.
Dump the chocolate back into the bowl, use the edge of your bench scraper to tap out as much of the chocolate as possible. You don't want the chocolates to be too thick.
Scrape off the excess chocolate from the top of the mold back into the bowl.
Turn the mold upside down onto some parchment paper to let the chocolate drain further and almost completely set. About 5 minutes. The chocolate should lift away from the parchment paper easily but still be soft.
Scrape off the excess chocolate again and then place the mold into the freezer for 5 minutes.
The freezer will cause the chocolate to contract and pull away from the mold. If it's not tempered, it will not contract and there will be no way to get the chocolate out. You can tell if your chocolate is tempered because if you look under the mold, it wont be stuck to the molds anymore. If you have a couple spots where it still is, it will be ok and still release with no problem.
Quickly turn your mold over onto the table to release the chocolate from the mold. Now they are ready to assemble.
Add 1 Tablespoon of hot chocolate mix to half the sphere and some marshmallows.
Pipe some melted chocolate onto the top of the sphere at attach the top piece of the sphere. Pressing gently but firmly.
Use a gloved hand to wipe away the excess chocolate for a clean look or roll in some sprinkles to finish decorating them!