Melt your chocolate according to the package directions. For the record, I prefer almond bark. I decided to try this brand because I couldn't find the kind I usually buy. This kind still works though. Fill the mold with chocolate and firmly smack it against the counter. This gets the air bubbles out. You can see some rising to the top in the photo.
Let the chocolate sit in the mold for a little while. Just how long depends on how hot your chocolate is. Pour out the mold. My chocolate was pretty stiff. I had to tap the mold on the bowl to release enough chocolate. Later I decided that the mold would be easier to work with if I cut it into smaller units.
See, two cups in each mold now, much easier to work with. As you pour out the chocolate it will get on the top of your mold. Use a scraper to remove this. In the picture I've already scraped off the excess chocolate. Pop these in the freezer to speed things up. In about a minute(literally) take them out and remove them from the mold. Hold the mold upside down, just above your waxed paper and gently push on the back side of the mold. It should plop out right onto your paper.