The first thing you need to do is gather everything together: the mold, the filling in a piping bag of some kind, and the tempered chocolate. Pour the chocolate into the mold, filling up all of the cavities. Now quickly flip the mold over (you should have a sheet of parchment down or a bowl to catch everything), and tap the mold firmly until the chocolate is only coming off in light drips. Use a knife or scraper of some kind to scrape the chocolate off the top of the mold. This leaves the top clean and only the cavities coated in chocolate. Set the mold on its side and let the chocolate set completely. This may take a while. Once the chocolate is set, pipe in whatever filling you're using. Only fill each cavity two thirds to three quarters full. You need to leave room for the chocolate that goes on top. Let the filling set for a while, just long enough to get a slight skin on top.
Next pour more tempered chocolate on top of each cavity. It doesn't matter if you are a little messy. You need to scrape the excess chocolate off anyway. You should be left with a filled cavity that has been capped (the bottom has been put on), and the cap should be smooth and clean. Now all you have to do is wait until everything is set. This shouldn't take too long. You could even put the mold into the fridge for about ten minutes. Once the chocolate is set, gently tap the overturned mold to release the chocolates onto the work surface. Voila, homemade chocolates for your special someone!
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