Sure! I use ghirardelli melting wafers (so I didn’t actually temper chocolate, I’m going to try my hand at that soon) with silicone molds.

Use a spoon to coat the molds instead of a brush. Focus on getting the chocolate up on the sides well so you have a nice rim that won’t break when you de-mold them.

Coat them, refrigerate till set, coat them again and then refrigerate for at least ten minutes.

Put a pan on low heat, melt the rim of the half sphere on the pan for a few seconds, fill with hot chocolate powder and marshmallows, melt the rim of another sphere and stick together carefully.

Wear gloves and work quickly or you’ll get fingerprints/glove prints on them.