• Make a loop with the baker's twine and knot it. Place the looped twine aside.
• Put the chocolate in a microwave-safe bowl and microwave on 50% power for 60 seconds. Stir and repeat until the chocolate is smooth and melted. 
• Use the back of a spoon to spread chocolate from the bottom up the sides of the mold after adding a dollop of chocolate to the center.
• Make sure the baker's twine extends beyond the edge of one sphere. Secure the twine with a little more chocolate.  
• Make two half-spheres by repeating the process. Let them freeze for 10 minutes.
• After the first layer of chocolate has been added and frozen, repeat the process. The second layer of chocolate should be applied to the twine to ensure it's secure. If the chocolate hardens between layers, it may need to be remelted. 
• Microwave for 30 seconds at 50% powder, stirring until smooth. 
• Seal a resealable sandwich bag with the remaining chocolate once the molds have been filled. Place aside. 
• Remove the spheres from the freezer once they have hardened.
• Warm a skillet until just warm. After removing the spheres from the mold, place them open side down onto the hot skillet to clean and flatten the edges on both sides.
• One sphere can be filled with fresh fruit, chocolate candies, and pieces of pound cake.
• When the pieces are still warm and melted, place an empty sphere on top, securing them together.
• To harden the chocolate ball, set it aside. 

Decorate Chocolate Ball

• In the bag, microwave the chocolate at 50% powder for 20 seconds if necessary. Stir until smooth.
• Drizzle chocolate on top of the sphere and place it into a small bowl.
• Stand for hardening. 
• Add fresh fruit, chocolate and pound cake to the pinata and hang it on a hook.
• Smash the pinata with a wooden mallet or tiny wooden hammer.