Making molded chocolates is easier than it looks—all you need is a little practice with tempering chocolate and a willingness to make a bit of a mess. Keep that secret to yourself, however, because the results are stunning. I like hard plastic molds like this one—you fill the mold up with tempered chocolate, then dump it over a bowl or a sheet tray to drain the excess and make a hollow shell. Once the shells are set, it's just a matter of filling them with ganache and then capping them with another thin layer of tempered chocolate. The finished chocolates then pop right out of the plastic and you have shiny, perfectly-shaped candies that no one will believe came out of a home kitchen.