I was in The Chef's Hat with my Mum and we saw these lovely silicone chocolate moulds. We got one.
Commence the chocolate-making!
I had gianduja and hazelnuts lying around in the cupboard, and an excess of chocolate, so I decided to do gianduja chocolates - something like a Baci.
Mum and I tempered the chocolate (not as traumatising an experience as expected) then painted the edges and bottom of the moulds with it. Then we plopped a hazelnut in the bottom. In hindsight, it would have been better to let the first layer of chocolate set, then add another layer so that the outside was thicker.
I let the outside set in the fridge and warmed up the gianduja.
We transferred the gianduja into a Ziploc bag for ease of piping, then filled the moulds almost to the top.
Let them set...then piped some more chocolate on top as the base.
After it hardened a little, I scraped the extra chocolate off the top.
I wasn't totally successful - I probably should've run the palette knife around the sides of the moulds to make sure the edges were cleaner.
However, slightly ratty edges aside, they unmoulded beautifully!
I had a bit of a gleeful fit at this point.
Good news; they tasted amazing.