◆ Chocolate
Hot chocolate bomb mold, 2.5 inch
Six 2.5 inch half spheres for hot chocolate bombs. A food-safe silicone mold you make yourself.
◆ Chocolate
Six 2.5 inch half spheres for hot chocolate bombs. A food-safe silicone mold you make yourself.
A hot chocolate bomb is a hollow chocolate sphere filled with cocoa mix and mini marshmallows: drop it in a mug, pour hot milk over it and it bursts open. This mold makes six halves of the classic 2.5 inch (63.5 mm) size at a time, enough for three bombs, each half about 67 ml of space and 25 to 30 g of chocolate when shelled.
Made with our tray mold generator in its flexible silicone tray mode: print the caster, pour a food-safe platinum silicone into it and peel out a flexible six-cavity mold. The printed caster never touches food, only the silicone does, and a thin chocolate shell peels out of flexible silicone without cracking.
The rims are plain, square edges, so two halves meet flat on a warm plate and seal. This big size takes a lot of silicone, about 797 ml; our 2 inch mold takes a little over half that. The zip carries the printed caster exactly as the tool exported it, one half sphere on its own as an STL, the master uploaded to the tool, and a print and pour sheet with the silicone figure the tool measured.
Shown as a 3D render of the printed caster with three chocolate half spheres in front, not a photo.
Print the caster as exported, open side up. It is one part, so there are no seams to seal. No supports.
Set it on a level surface. Mix 797 ml of silicone in one batch and pour it into one corner in a thin stream, letting it flow round the raised shapes until it is level with the rim.
Tap the caster on the table for a minute to bring the bubbles up, then let the silicone cure for as long as its datasheet says.
Peel the cured silicone out of the caster. That silicone is your tray, and the caster is ready for another one.
Temper chocolate or melt candy melts. Spoon about a heaped tablespoon into each cavity and spread it up to the rim with the back of the spoon or a pastry brush. Chill for 5 minutes.
Brush on a second coat, building it up thicker at the rim, where you will hold the shell and where the halves join. Chill for 10 minutes more, until the shells release from the silicone.
Peel the silicone back from each rim and ease the halves out. Handle them with cool hands or gloves: warm fingers leave prints on the gloss.
Warm a plate. Touch the rim of each half to it for a moment so the edge melts flat. Fill half of them with two tablespoons of hot cocoa mix and mini marshmallows, then set an empty half on each and hold it for ten seconds.
Pipe a line of chocolate round the seam and add sprinkles. To serve, put one in a mug and slowly pour about 250 ml of steaming milk over it.
Print details
| Cast material | Chocolate |
|---|---|
| Printed parts | 1 |
| Size (W x D x H) | 216 x 147 x 46 mm |
| Print bed needed | 216 x 147 mm, 46 mm tall |
| Filament | ~381 g |
| Layer height | 0.2 mm |
| Infill | 15% |
| Supports | Not needed |
| Download | ZIP: printed caster (STL) + one hot chocolate bomb halve (STL) + tool master (STL) + print and pour sheet |
| Added | 2026-09-26 |
Pro early access until October 26, 2026, then free with any account.
Like it or post your print on Thingiverse
Make your own tray mold →Made with the free Tray mold generator. Upload your own model and get the same kind of mold built around it, in your browser.
Free for personal use. Selling the pieces you cast needs a commercial licence (Pro or Founder); passing on the file itself is not permitted on any plan. Full terms.
New to casting? Read the ice cube tray mold guide.
The shell is too thin at the rim, where you hold it. Brush a second coat and build the rim up thicker than the dome, and chill for 10 minutes between coats rather than an hour: a very cold shell is brittle. Peel the silicone back from the rim instead of pushing on the dome.
The tray tool pours the silicone as a solid block round the six domes, about 797 ml, which is what makes it sturdy enough to hold its shape. If silicone cost matters, our 2 inch hot cocoa bomb mold takes a little over half as much, or set the grid to 2 x 2 on the tool for four cavities.
Warm a plate in the oven or microwave until it is warm, not hot. Touch the rim of an empty half to it for two seconds so the edge melts flat, then set it straight onto the filled half and hold it for ten seconds. Pipe a line of chocolate round the seam to hide it and add sprinkles.
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