You can make hemispherical chocolates with a handmade chocolate mold. This is a hard-type chocolate mold used by professional chocolatiers around the world. When removing the chocolate from the mold, tap the edge of the mold against a hard surface covered with a cloth, such as a table or a pastry board. The gram indication in the size description is an approximate guide per piece. Proper temperature control (tempering) is the key to making good chocolate!