Chop both the chocolates into smaller pieces.
Used a double boiler. Take a saucepan and fill with a little water. Keep the bowl of chopped chocolates over the saucepan and heat the water. The water should not touch the bowl with the chocolates. Keep stirring the chocolates, it will melt by the steam that arises from the boiling water below.
Once the chocolate is melted, allow it to cool. Stir often so that the chocolate doesn't harden again.
With a spoon, pour the melted chocolate into the moulds, clean the edges of dripping chocolate and tap lightly to remove air bubbles and ensure the chocolate goes into every cavity of the mould.
Place the mould in the freezer for 5 minutes or refrigerator for 15 mins.
Remove from the freezer and slowly demould the chocolate by pressing the mould or tapping lightly on the counter.
