Haha, nearly but not quite. It's certainly not confectionary, but that's all I'll say!!
I experimented with my Father in Law's hydraulic press. We overdosed the polycarbonate chocolate cavities with the mixture, then put a hard plastic plate over the top, which was lined with baking parchment paper. We then applied about 2.5 tonnes of force gradually from the press and the mixture was forced into the mould and the excess spurted out the side.
Two problems were then apparent -
1) Air pockets were trapped at the bottom with absolutely no way of escaping, so there were minor cavities in the product, and
2) The product stuck to the parchment paper on release, which ruined the appearance of the product and I lost about 5% of mixture.