Christmas Chocolate Bombs: Christmas Balls for Hot Milk

Set out a bowl of warm water, no hotter than 45 °C, and keep the Cocoa butter colors liquid in it. In the microwave, only heat them on a low setting and in short intervals.

Polish the mold with kitchen paper. Put some colour on a spoon and quickly run the brush over the edge of the spoon: this creates fine speckles. Repeat with all the colours, turn the mold 180 degrees on the table and speckle the other side.

Wipe the mold once or twice on kitchen paper while the colour is still liquid, then leave it to set for 10 minutes.

Brush the balls completely with Cocoa butter color, leave them to dry for 10 minutes and apply a second layer. Then let them dry for another 10 minutes.

Fill the mould to the brim with tempered couverture using a ladle and tap the mould with the spatula so the air bubbles rise. Let it stand for 1 minute, so that the shell becomes slightly thicker.

Turn the mould over, let the couverture run back into the tempering device and keep tapping. Loosen the edge with the spatula and clean the surface with the metal horn.

Turn the mould onto a Cake tin lined with baking paper and place it in the fridge for 25 to 30 minutes. This forms a wide edge for sticking the halves together.

Gently tap the corners of the mould. The Hemisphere releases without resistance and has an edge about 2 mm thick.

Mix the hot chocolate powder and Gingerbread spice, and put 1 tbsp of each into a hemisphere, plus 1 tbsp of marshmallows. Tie a loop from the cake ribbon.

Place a cake tin over a pan of hot water. Briefly melt the rim of an empty hemisphere on it, put the open end of the loop into the filled half and gently press the melted half onto it.

Dip the ball into hot milk, pull out the ribbon and stir.