Some suggestions for streamlining without minimum increase in equipment if you are streamlining you chocolate making for friends / starting to get into artisan professional levels.
1. Purchase Peter Greweling's book, https://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0470424419/ref=asc_df_0470424419/?tag=hyprod-20&linkCode=df0&hvadid=311990507415&hvpos=1o1&hvnetw=g&hvrand=8583461089994955786&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9007564&hvtargid=aud-801738734305:pla-455468897198&psc=1
2. Purchase enough moulds to shell on batch of bon bons
3. Melt & temper twice the amount of chocolate you will need to shell the moulds. This will make it easier to maintain the heat and temper of the chocolate. This "extra" chocolate is not lost, you can use it the next time you make chocolates.
4. Wrap, label, and freeze your chocolates (following Greweling's instructions for freezing chocolates) in small enough quantities that you only need to defrost one box of each flavor to make up chocolate boxes for your friends/customers.
5. Repeat steps 3 & 4 until you have an inventory of flavors that makes you happy.
6. Follow Greweling's instructions for chocolate defrosting & box up your selection of bon bonds.
I hope you continue to enjoy making chocolates. Perhaps you would like to join us (dabblers, professionals, semi pro hobbyists, novices, etc.) at the next eGullet Chocolate & Confections workshop... were meeting in Buffalo, New York May 2020. More details to be posted here https://forums.egullet.org/topic/158984-planning-egullet-chocolate-and-confectionery-workshop-2020/.