• Easy to create chocolate bombs and colourful bath balls
• made from food-grade silicone
• naturally BPA-free
• Easy to release even without coating, extra thin shape
• easy to clean, naturally dishwasher safe
• Mould size: 23.5 cm x 16 cm x 32 cm (width x length x height)
• Large temperature range from -30 to +230 degrees Celsius, suitable for oven, fridge, freezer and microwave

How to make chocolate bombs

• 1. Spread chocolate thinly in the mould, the easiest way is to pour some liquid chocolate into the mould and then tilt and swirl the mould to spread the chocolate or use a brush (do not fill the mould completely!). Pour off the remaining chocolate.
• 2. Chill the silicone moulds in the fridge or freezer.
• 3. Carefully release hardened chocolate from the mould.
• 4. Fill hemispheres with anything you like e.g. marshmallows, cocoa powder, sprinkles etc.
• 5. lightly melt the edges of the chocolate hemisphere, e.g. brush with hot chocolate or milk and place the second hemisphere on top and press down lightly.
• 6. When the edges of the ball have hardened, you can decorate the chocolate bomb as you like, e.g. with melted chocolate, icing and sprinkles.

You can make great Chocolate Bombs for your hot chocolate or fragrant bath balls for your relaxing bath. Quickly and easily conjure up real eye-catchers for your party and great homemade gifts!

Our silicone mould is ideal for chocolate bombs and bath balls, but you can also use it to make half-round cupcakes, cake decorations and other baked treats. You can also make candles and soap with it, but please do not use it for food! The silicone mould is extra thin and flexible so that thin chocolate hemispheres can be easily removed. Our favourite: chocolate bombs for your hot milk filled with marshmallows, cocoa powder and anything else that is sweet and delicious.

Cleaning...for a long silicone mould life

• Dishwasher safe
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• Hand clean with soft sponge and allow to air dry (towels can cause lint)
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• Caution, do not use sharp, rough sponges or brushes
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• Remove stubborn stains by soaking in washing-up liquid or caustic soda
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• Mould may form a kind of thin greasy film after frequent use, which is not detrimental

Tips & Tricks

• Very flexible moulds for easy release
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• Rinse moulds with cold water before filling
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• It is best to always fill moulds on a solid surface such as a thin board, plate, baking dish for stability and easier carrying into fridge or freezer
• Turn over correctly: Place the mould on the worktop, place the serving plate/board upside down on the mould and then turn the mould and serving plate over together. Then carefully remove the mould - done!

... and a few warnings

• Do not use sharp, rough sponges or brushes for cleaning
• Despite high heat resistance, never expose mould to open fire
• Do not use the mould for making food once you have made other things in it, such as soaps, candles, etc.