Check your local hardware store for 1" diameter foam air conditioner insulation. It's the snaky stuff you poke between a window air conditioner and the window jamb to stop air leaks. Here in Boulder, McGuckin's sells it by the foot. It's dark greyish, heading towards black in color. You can find it smaller or larger, but 1" seems to be the right size bite, either one gulp for the adventurous or two or three for the savorers. Cut the foam with scissors into 1 1/2" lengths or a tad longer. (It's usually coiled up in boxes at the store, and the curve will stay with it, so try to cheat one end square when you cut it, but it really doesn't make that much difference in the finished cups. I use plain plastic wrap to cover them. Pull 6" lengths from a 12" roll, and then snip each piece into to 6"x6" squares. (The cutter on Reynolds plastic wrap rolls is actually worth something here.) To wrap a snob, squish a foam piece on its side down in the center of a plastic square, fold/pull over the plastic tightly to keep it slightly tapered, pick it up and pull the two open sides of the plastic down over the foam. If you stick a finger under the wrap and push in on the foam as you pull the sides down, you'll get a slightly tapered profile to the form. With the sides tucked in, twist the plastic closed on top tightly. No need for tying it off. I dip mine slightly less than an inch deep. Depending on your chocolate, you may need two coats to get them to release evenly. If you go to two coats, wipe off the bottom on the first coat pretty vigorously, down to bare plastic, to reduce the base thickness, and minimize developing a foot on the snob. After they've set thoroughly, snip off the twisted top of the plastic wrap (it's much quicker than untwisting them,) open the plastic at the top, and gently ease out the foam plug. Then gather the ends of the plastic and twist carefully to remove it. Done. Repeat until your eyes cross. Filling them is fun. Squeeze bottles are great, fillings warm enough to self-level are best if you're going to cap them, but well under melting temperature for your couverture. My customers love them, filled with a middling soft infused caramel and capped with milk chocolate, but they're too worky for serious production. Either outsourcing the shells or having a conversation with the silicone mold folks is in my future. rick (ps - does anyone know the origin of the term "snobinette?" Inquiring minds... :-)