(Experiment 196) How to mold tempered chocolate

Once you have your tempered chocolate, using a ladle fill each one of the cavities. Make sure to scrape the extra chocolate off the top. Bang it gently so that air bubble exits. Let it set for about 2 minutes. The more you let it set the thicker your shell will be.
Now flip the mold 180 degrees(upside down) making all the extra chocolate in each cavity drop. I recommend doing this over parchment paper where you can scrape it all off easily and put it back to use.
Ideally, you want to let it dry upside down but without the mold touching anything. I used 2 knives to raise the mold and let him dry, not really important what you use just raise it so it doesn’t touch.
Once it’s dry, fill the chocolate shell with some filling, here I’m piping pear ganache in, do not overfill. Make sure that it is not hot else it will melt the shell. 20-25C would be ideal

If your room is too hot , you may encounters some issue , I would recommend to have the room temperature set to 22c or lower

If your filling is very soft, you may need to let it cool and set before you continue.
Finally, use the ladle to recover each shell then scrape it off cleanly.
Let it rest at room temperature for 15 minutes. Afterward, place the mold in the fridge for another 15 minutes. At this point, if you take it out of the fridge and look carefully, you should see the chocolate has contracted a little and is ready to be unmolded.
Just flip it upside down carefully and often they will just fall off. If they are still stuck, pound the mold on the countertop and it should do the trick. Sometimes you need to do it a few times but it shouldn’t be a big issue.