1. Temper 3⁄4 of a dark chocolate bar by microwaving it for 30 seconds at 50% power, stirring, and repeating until it reaches 90 degrees. Avoid microwaving beyond this point; instead, stir until smooth and creamy.
2. Spoon a tablespoon of melted dark chocolate into three silicone sphere molds, ensuring thorough coating with a spatula. Pay attention to edges, making them thicker to prevent breakage during melding. Spread evenly to avoid candy pooling at the bottom for a more circular sphere.
3. Cool in the refrigerator for 1-2 minutes to harden and remove. Repeat this process again to make a second layer of dark chocolate. Don't forget the edges.