12 ounces high-quality semi-sweet chocolate, finely chopped and divided
6 cups whole milk
01To temper the chocolate, over medium heat, prepare a double boiler by placing a heatproof bowl over a pot of simmering water. The bowl should fit tightly over the pot and the water should not touch the bowl.
02Place 8 ounces of the chocolate in the heatproof bowl and slowly melt, approximately 8-10 minutes. Stir regularly with a spatula to ensure chocolate doesn’t overheat—the chocolate should never be too hot to touch. Do not exceed 100° F.
03Remove the heatproof bowl from the pot. Add the remaining 4 ounces of chocolate and stir until fully melted.
04To make the chocolate molds, place two (2-inch) silicone sphere molds with 6 wells each on a flat work surface. Drop 1 tablespoon of tempered chocolate into each well. Use a silicone pastry brush to spread the chocolate around the entire mold. Allow chocolate to harden in the refrigerator, approximately 5 minutes.
05Repeat the process, using a second tablespoon of chocolate for each mold and brushing it around the first shell. This will create a thick, even coat. Let sit at room temperature to completely harden, approximately 15 to 30 minutes.
06Once chocolate has completely hardened, gently loosen all 12 shells from the molds. Turn the silicone mat over and gently rest each half in between rounded molds.
07Place 2 tablespoons of powdered chai mixture into 6 of the chocolate shells.
08In the remaining 6 unfilled shells, use a butter knife to coat the edges with the remaining tempered chocolate. Top each filled shell with a coated, unfilled shell to form a sphere. Let the chocolate sphere sit at room temperature to harden, at least 20 minutes. Smooth any seems with tempered chocolate to fully secure.
09Over medium-high heat, simmer milk until almost boiling. Place one chocolate chai bomb into each of six large mugs.
10Pour 1 cup of hot milk over each chocolate chai bomb. The milk will melt the chocolate and the powdered chai mix will “explode” into the mug. Stir well, until all chocolate is melted, and chai mixture has fully dissolved.
11Note: If not using immediately, store in an airtight container for up to 1 week.