This part is 100% optional and a personal choice:
Cut the silicone molds so that each sphere mold is by itself as shown in the IP image. I did this because I felt it was easier to control the mold when working with the melted chocolate. 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.
Using a heat-safe bowl, pour into the bowl and place the remaining of the Ghirardelli melting wafers 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 tbsp 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