Place a large plate in the freezer - this will help to keep the chocolate shells stay cool when assembling.

Pour the blue candy melts into a microwaveable bowl, and the white candy melts into another microwaveable bowl.

Place bowls in the microwave and heat in 30-second intervals, stirring well after each heat session, until the candy is fully melted.

Add a small spoonful of each color melted candy to all of the mold cavities, then coat the melted candy around the mold, making sure to get all the way up the sides. The two colors will swirl together as you do this.

Place candy coated mold into the freezer for 5 minutes.

Repeat steps 4 and 5, then transfer the unused melted candy to pastry or ziplock bags (1 bag per color). You could also use a squeeze bottle if preferred.

Remove the chilled plate and candy coated mold from the freezer. Carefully remove each candy coated sphere from the mold and place on the chilled plate.

Before building the cocoa bombs you will want to make sure that the edges are nice and level. There are two ways you can do that:

Method 1: Warm up a shallow frying pan on the stove. Place a piece of wax paper into the pan, and holding the top half-sphere, rub gently on the wax paper until the edges start to melt a bit.

Method 2: Place a small plate in the microwave for 30-60 seconds until warm. rub the half-sphere over the plate which will gently melt the edges. This is my preferred method. Whichever method you use, you will need the warm pan/plate again to attach the spheres together.

Using your method of choice as listed above, gently melt the rim of 6 half-spheres.

Fill the 6 half-spheres, each with 1-2 tablespoon of hot cocoa mix, a few mini marshmallows, and some shark sprinkles.

Repeat step 9 and gently melt the rim of the other 6 half-spheres and adhere the two together. The melted candy should fuse them together nicely, but if not, just use your finger to add a little melted candy around the seam.

Reheat the bagged candy if needed, then snip off the end and drizzle candy over each cocoa bomb, and add sprinkles.

To serve, place the shark hot cocoa bomb into a mug, then pour 6 oz (180ml) of milk over the bomb. Stir well and enjoy!