When your chocolate is melted, use a spoon to scoop a small amount of chocolate into each half-circle on your silicone mold.Use the back of the spoon to spread the chocolate up the sides of each half-circle, making sure the entire space is coated in chocolate.
Allow the chocolate to cool completely at room temperature. When your chocolate is hard, you can start filling your mocha bombs.Start by adding espresso powder to the bombs. Then top the powder with pumpkin spice.
Transfer the melted chocolate to a piping bag and drizzle it over the top of the bombs.Then, melt the orange candy according to the package instructions and drizzle it over the top of each of the mocha bombs.