Use a paper towel or clean kitchen towel and wipe the inside of the silicone molds. This will allow your chocolate mold to have a shiny coat on it.
Place the remaining Ghirardelli melting wafers in a heat-safe bowl, and heat in the microwave for 45-second intervals. Make sure to stir the chocolate after every 45 seconds until completely melted and smooth.
Using a spoon, spoon about 1-2 tablespoon of the chocolate into the mold.
Carefully swirl the chocolate to completely coat the inside of the mold.
Lightly shake the extra chocolate back into the bowl.
Place the coated molds into the fridge for 5-10 minutes.
Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell.
Carefully place the mold onto the cookie sheet.
Repeat steps with remaining molds.
Scoop some melted chocolate into the piping bag and set aside.
You should now have 8 half sphere molds.
Carefully take the open side of the sphere and place it onto the pan to melt off the uneven edges to create a smooth edging.
Place the shell back onto the cookie sheet and allow the edge to harden.