So here's my plan -- if I can use the shell molding method of chocolate making, I might get a better seal on my cherry chocolates.
So, I followed the instructions in my awesome candy book by the CIA (Culinary Institute of America) to polish my chocolate molds and fill them with tempered chocolate. I then deviated slightly from the instructions and turned them over to drain on cooling racks (instead of a bowl). I must have waited just a bit too long to drain them, because the chocolate did not really drip down through the cooling rack grid very well and more chocolate than I anticipated remained in the cavities of the mold.
I persevered anyway, hoping to identify other challenges with my plan. With the extra thickness of the chocolate in the cavities, there wasn't room for the extra-large maraschino cherries I have on hand. I cut them in half and dropped them in. I then piped in some fondant (there wasn't room for much) and sealed with chocolate.
This batch won't be beautiful, but here's what I learned:
1. I need smaller cherries (I might have to go to Gygi's on Saturday and see if they have some smaller ones)
2. I need deeper molds that are more rigid than the ones I have. I'm thinking about investing in one of these.
3. I need a better scraper. (I'm thinking a wide rigid putty knife)
I will first try another round in my existing molds and see if a thinner wall of chocolate might work better. But not tonight. If you have any ideas, send them my way!