½cupof your favorite filling: ex caramelfruit jam, etc.
Pour melted tempered chocolate into a clean silicone ice cube tray. Get a nice thick coat on the bottom and sides of each mold (you may want to use a small clean pastry/decorating paintbrush). Place the tray into the freezer for 15 minutes.
Remove tray from the fridge and spoon in 1 teaspoon filling. Reheat tempered chocolate and cover top of filling to completely fill mold.
Clean excess chocolate off ice cube tray to make removal easier later.
Place try back into freezer for 30 more minutes.
Remove chocolates and carefully pop out of mold. Brush on or sprinkle with luster dust.
Take chocolates and place into container to create custom homemade chocolate gift boxes.
*Luster dust is a decorating powered used to decorate cakes and candy by adding a little sparkle or shine. It can be found in local specialty cooking or craft stores. Such as Michaels.- Chocolate: a good quality chocolate can be the most helpful to make a good ganache. - Tempering chocolate can be difficult. I suggest watching a video on how to do this best.