Its fun making chocolate candy at home and besides your ingredients you will need molds. Ensure molds are deep enough to coat, fill and cap chocolate confectionery.

Begin by filling each cavity approximately 1/4 full. Pull coating up the sides of each cavity using a brush. Coat evenly as this is the shell to hold the filling. When you have finished the whole mold place it in the freezer to allow the coating to set firmly but not frozen.

Next roll the filling into ball and place into shell. Be sure to leave enough room for a cap. If fillings are too soft to roll into a ball, a nozzle bag with a round tip will be the easiest way to fill shells. Cover the filling with a spoonful of coating. Be very careful not to overfill. Use a brush to smooth the candies.

Place mold in freezer until candy has set-up. The larger your molded candy the longer it takes to set-up. As the candy sets up and releases from the mold, the mold takes on a dull finish. This means it is ready for removal from the mold.

Remove from freezer, invert mold carefully, then release from the mold by carefully tapping mold. The candy will get released after tapping. When done wrap in pretty candy foils as they also help to seal the candy.