Clean and buff your mold. Cut a transfer sheet to fit the mold and lay the sheet over the metal place of the mold, print side up.
Temper the chocolate and pour into the mold cavities, when it reaches working temperature. Tap the mold to remove any air bubbles, then carefully invert the mold to drain the excess chocolate. Scrape away remaining chocolate and place in a cool area to set.
Make the filling:
Place the chocolate in a small bowl and place over a pot of simmering water. Do not allow the bottom of the bowl to touch the water. Melt the chocolate and set aside.
Scale the invert sugar and cream into a small saucepan and bring to a simmer over medium heat. Remove from heat and slowly add to the chocolate, stirring with a whisk or spatula to create an emulsion. Finish with an immersion blender and allow to cool at room temperature.
Fill and cap:
Transfer the ganache to a piping bag and snip a small opening at the tip. Fill the shells to just below the edge, leaving enough room for capping. Allow to crystallize, overnight is best. Temper the remaining chocolate used for the shells to close the bonbons.