Chop both chocolates into smaller chunks as it is easier to melt them uniformly.

Place them in a double boiler (or a thick bottom pan over a wide vessel filled with water) & gently melt the chocolate. When it is completely melted, remove from flame.

Fill a small bowl, with small amount of melted chocolate & gently stir it using a spoon. It will cool down the chocolate and also temper it. Though tempering is a very precise procedure & requires lot of expertise, this is a rough way of doing it.

Using a spoon pour the chocolate in the prepared mold. Place a melamine/ plastic/ glass plate on top of the mold. Do not use a steel plate. Allow it to set in the refrigerator for 5-10 mins.

Remove from refrigerator, and gently turn over on a plate lined with baking paper. You can store molded chocolate at room temp in air-tight box. I usually line with baking paper in between.