I like to use couverture chocolate for hot chocolate bombs recipe because it is a high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than regular baking or eating chocolate.  In addition, couverture chocolate is a higher percentage of cocoa butter and combined with proper tempering. Therefore, it gives the chocolate more sheen, a firmer "snap" when broken and a creamy mellow flavor. Often it is used by professionals for dipping, coating, molding and garnishing. Since, couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps melting smoothly.   Besides, I like to use Ghirardelli brand of white chocolate chips for this homemade pumpkin spice hot chocolate bombs. Or, any couverture chocolate brands will work.