Dab a cotton pad with a few splashes of Everclear, then wipe out each cavity in the chocolate mold. Lay out two sheets of parchment paper onto your work surface.
Temper the chocolate. Reference the detailed tempering guide in the "Tips for Success" section, if needed.
Pour the tempered chocolate into a piping bag, snip the end, and pipe into each cavity until slightly overflowing. Repeat until all the cavities are filled.
Holding the chocolate scraper at a 45-degree angle and with one smooth motion, scrape the excess chocolate off of the surface of the mold onto the parchment paper until no chocolate remains between the cavities. Scrape down the sides of the mold to reduce mess.
Vibrate the mold back and forth on the counter to remove air bubbles and help the chocolate set into the fine lines of the design.
Store the mold on a level surface with the filled cavities facing up. Ensure the room temperature remains at 65℉ and let the chocolate set undisturbed for 24 hours.
Place a sheet of parchment paper on your work surface. Gently twist each end of the mold to contract the chocolate, then hold the mold upside down over the parchment and let the chocolates fall out. If any chocolates remain, see "Tips for Success" section.
