Temper:

Spread the chocolate over each mold and scrape the excess into an empty bowl with an offset spatula. Lightly tap the mold on the work surface to release any air bubbles. Let the mold sit for up to 2 minutes, or until the edges of the chocolate start to look as if they are setting and turn dull in color.

Set a fine-mesh wire rack over a large bowl. Invert the mold onto the rack and let the still-melted chocolate drip from the mold for 3 to 5 minutes or until no longer dripping. Repeat the spreading and dripping process several times, until the chocolate shells are as thick as you desire.

Place the mold on a baking sheet in the freezer to set for 10 minutes. Have ready one of the following:

The filling should be warm and pliable enough to pipe or spoon into the chocolate-lined molds without melting the chocolate. Fill the molds with your choice of filling and tap on the work surface to remove bubbles. Refrigerate for 5 minutes to firm the filling. Spread tempered chocolate over the filling with an offset spatula, scraping the excess into a bowl. Return the filled molds to the refrigerator for 10 minutes.

Gently unmold the chocolate, taking care not to crack it; turning it out onto a clean kitchen towel will help reduce the odds of cracking. Serve or store.