Dark Chocolate Cylinder

[ajack17]

I am currently attempting to perfect a chocolate mousse dessert. I need help in creating its edible serving vessel, which is a dark chocolate cylinder. I would like a reliable way to create these with as professional of an end product as possible. What would be the best way to do this? Also, I only have one hour to create them in and no freezer to cool them in (competition rules). I may be able put them in a cooler. Any tips or ideas from someone with experience?

[Lisa Shock]

Pre-measure acetate to fit inside a cylinder item to use as a form. Spread tempered chocolate on the acetate, place inside the cylinder, cool, then unmold.