◆ Chocolate
2 inch hot cocoa bomb mold
Six 2 inch half spheres for hot cocoa bombs, the everyday size. A food-safe silicone mold you make yourself.
◆ Chocolate
Six 2 inch half spheres for hot cocoa bombs, the everyday size. A food-safe silicone mold you make yourself.
A hot cocoa bomb is a hollow chocolate ball filled with cocoa mix and mini marshmallows that bursts open when hot milk is poured over it. This mold makes six halves of the standard 2 inch (50.8 mm) size at a time, enough for three bombs that fit any mug, each half about 34 ml of space and about 15 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. The rims are plain, square edges, so two halves meet flat on a warm plate and seal.
The 2 inch size is the one cafés and gift boxes use: easier to shell than the big ones, and a single bomb makes one mug. White chocolate with peppermint crumbs, milk chocolate with a caramel drizzle, dark chocolate with sea salt. 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 white 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 456 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 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 a tablespoon 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) | 176 x 120 x 38 mm |
| Print bed needed | 177 x 121 mm, 38 mm tall |
| Filament | ~210 g |
| Layer height | 0.2 mm |
| Infill | 15% |
| Supports | Not needed |
| Download | ZIP: printed caster (STL) + one hot cocoa 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.
About 250 ml, one normal mug. Heat the milk until it steams but does not boil, set the bomb in the empty mug and pour the milk over it slowly: the shell melts and opens in about 20 seconds, then stir. A 2 inch bomb with a tablespoon of cocoa mix is balanced for one mug.
Yes, and they are the easy start: candy melts set glossy without tempering and release cleanly from silicone. They taste sweeter and less chocolatey, so many makers use real chocolate for the shell and candy melts only for the drizzle. Either way, add no water or water-based colour.
Several weeks in a cool, dry place in a sealed bag or box, as long as the filling is dry cocoa mix and marshmallows. Keep them out of the fridge once made: condensation leaves sugar bloom on the shell. Chocolate with real cream or fresh fillings inside keeps only a few days.
ChocolatePro early access
Twelve chocolate skulls per pour. A food-safe silicone tray you make yourself, eye sockets and teeth included.
ChocolatePro early access
Three classic cakesicles per batch, stick grooves included. A food-safe silicone mold you make yourself.
ChocolatePro early access
Three heart cakesicles per batch, the stick in the point. A food-safe silicone mold for Valentine's and weddings.
ChocolatePro early access
Three Christmas tree cakesicles per batch, stick in the trunk. A food-safe silicone mold for the holidays.
ChocolatePro early access
A deep Dubai chocolate bar mold for the pistachio kunafa bar. Two filled bars per batch, in food-safe silicone.
ChocolatePro early access
Two classic 18-square chocolate bars per batch. A food-safe silicone mold for homemade bars with your own wrapper.
ChocolatePro early access
Six 2.5 inch half spheres for hot chocolate bombs. A food-safe silicone mold you make yourself.
ChocolatePro early access
Six puffy heart halves for heart hot chocolate bombs. A food-safe silicone mold for Valentine's Day.