Before beginning, you may want to polish your molds with a cotton cloth; this will lower the incidence of air bubbles and produce glossy, smooth chocolates.

Temper:

Spread the chocolate over the top of the mold with an offset spatula. Lightly tap the mold on the work surface to release any air bubbles. Scrape any excess chocolate into an empty bowl. This may be melted and reused.

Place the mold on a baking sheet in the freezer for about 15 minutes to set. The chocolates are ready to unmold when they have shrunk somewhat from the sides of the molds.

To unmold, invert the mold over a plate or pan lined with wax or parchment paper and twist it slightly (like an ice cube tray) to release the chocolates. They should come out easily. If not, return to the freezer for 10 minutes more and try again. Serve right away or store.