Place the silicone chocolate mould onto a lined baking tray. Using a spoon, drizzle, or paint using a pastry brush, the chocolate into half of the moulds, making sure the mould is individual moulds are completely coated. Then turn the mould over onto the baking tray and tap out any excess chocolate. You want the moulds to be coated rather than full so that you can fill them. Scrape the excess chocolate back into the bowl and continue to fill the rest of the clean moulds. These ones will be solid chocolates so should be filled to the top.