Break the almond bark into pieces following the perforations.
Each piece is 2 ounces.
Next, set up your workspace.
Grab a microwave-safe bowl.
Open your hot chocolate packet & A tablespoon
Set aside about 1/2 C of Mini Marshmallows for cocoa.
Place your crushed buttermint or candy cane in a bowl.
Pull out your favorite hot cocoa mugs (for 5)
Place your silicone form in front of you.
Microwave about 6-8 ounces of chocolate (45 seconds or then in 15-second intervals until it mixes to smooth with a fork)
Once it is smoothed, paint it on the silicone molds making sure to capture the sides of the mold and the base.
Carefully move to the refrigerator and allow it to cool for up to 5 minutes but it will be more like 3 minutes.
Remove.
Again, heat about 6 ounces more of chocolate and paint the sidewalls of the form (to make sure it is strong enough and won't break when handled.
Now refrigerate again briefly.
Once set and no longer wet (don't refrigerate more than 5 minutes), it's time to remove each from the mold.
Gently push from the bottom and each should detach.
Place each of the cups in front of you, 2 together. (they are a pair, one is the top and one is the bottom)
** READ This BEFORE YOU FILL ***You should STILL Have 5 other Halves that will NOT be filled they are the TOPs which we will seal in a few more steps below.
Then, fill 5 (1/2's) each with a tablespoon of hot peppermint chocolate.
Toss in some of the buttermint (or candy cane)
Follow that with marshmallows.
Now it's time to seal the cups.
There are a few methods. (paintbrush or melted platter)
However, on these, I actually heated a Microwave-safe plate for ONE Minute to make it very warm to touch, and perfect to melt the chocolate of the UNFILLED Half (the rim) and then match it to it's filled partner.
This lets the mold together.
Allow it to sit, and then, just to make sure they are sealed.
While they are setting, make the red color chocolate.
Melt Red Wafers in the microwave (30 seconds first then 15 seconds if not melted).
Stir.
Add a dot of red coloring (chocolate food coloring, not basic food coloring read post to see what I used)
Stir.
Let this cool for a minute, you don't want it TOO Hot or it will melt your seal.
I used a paintbrush and do what I call paintbrush rimming with a little more melted chocolate that is not HOT, just pliable. This way, I am not MELTING the chocolate when I seal it.
Also at this point, you want to add the hat and eyes.
For the hat, just add a little of the red melted wafers and affix that to the bottom of the 'kiss' then to the head of the snowman.
Paint a few eyes on with the red too.
Now, let that sit until it is no longer wet (about 5 minutes)
Really this dries very fast.
Warm your milk to steaming not boiling.
Place the Perfect Hot chocolate bomb in the bottom of your mug.
Pour over with milk.
The hot chocolate bomb will first rise and then implode.
When it does the marshmallows will resurface.
Mix.
Enjoy (it's hot be careful! )