Temper the Belcolade Noir Selection and cast inside half sphere molds. Leave to crystalize.
Unmold the half spheres.
Fill half of them with 15g hot cocoa mix and the other half with 5 each mini marshmallows.
Glue the halves together with tempered chocolate, then roll in more tempered chocolate.
To Serve
Drop one hot cocoa bomb into a coffee mug.
Heat 1 cup (225g) of milk to a simmer and pour over the bomb.
Mix to dissolve.
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