• In the microwave, melt the black candy melts plus 1 tsp solid coconut oil or paramount crystals for 30 seconds.
• Stir, then return to the microwave for an additional 30 seconds.
• If there are still any lumps, return for 10-15 seconds.
• Stir until smooth
• Add a heaping spoonful of melted chocolate to the mold.
• Use the back of a spoon to coat the mold with chocolate.
• Freeze for 15 mins
• Melt the white chocolate using the same method as before.
• Spoon into the skeleton mold.
• Freeze for 10-15 mins.
• Carefully peel spheres out of the molds.
• Add a tablespoon of cocoa mix and mini marshmallows to the inside.

Choose a method to seal the bombs together:

• Use a frying pan.  Heat the frying pan and remove it from heat.  Carefully melt the rim of the sphere and immediately attach it to one of the bottom halves.
• Hot Plate Method: Boil a large pot of hot water and add a small plate to it. The plate will hold the heat without the risk of burning yourself.  Be sure to dry the plate fully before using it, as water seizes chocolate.
• Pipe melted chocolate: Use leftover melted chocolate.  Add to a piping bag or small Ziploc bag.  Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag).  Squeeze chocolate around the rim of the bottom sphere and simply place the other sphere on top.  Using your finger, smooth the chocolate out. (leave as is or add sprinkles or crushed candies)
• Once connected, melt colored candy melts, add to piping bag and create a pattern, top with coarse sugar.
• If cocoa bombs are being made in advance they can be frozen and stored.
• Remove skeleton molds, peel out chocolate.
• Use left over melted chocolate to adhere to the bombs.