After tempering, additives may be added to the melted chocolate, which is poured into heated moulds. The cocoa liquor is allowed to cool and harden into different shapes. This can be done on a large-scale production line or by hand in a small-scale operation. It is referred to as melting and casting.
Moulds are usually made of metal, and are part of an automated production line or stand-alone pieces that can be used by hand. Many newer moulds are made of silicon, which releases the finished chocolate candies with no fuss. Silicon moulds wear out more quickly than metal, but some candymakers (especially home confectioners) consider them to be worth the extra cost.
Watch commercial chocolates being moulded here:
Actually, as an aside, an alternative way of shaping chocolate (without tempering) has been discovered at Cambridge University – cold extrusion. Solid chocolate is pressed in a die to create flexible straws.