How do you even temper something that thick?
Anyway, if you're pressing it into molds, you could lay a plastic sheet (acetate, guitar sheet, etc) over the top then press with a flat plate and the excess will squish out the sides. Leave the sheet in place until the chocolate has solidified then peel it off. Like the way people seal their bonbon bottoms with transfer sheets.
Can I ask if this is your own product or something you're producing for a client? The client doesn't always understand how chocolate actually works ... I had a client who wanted me to add a lot of dry material to chocolate, lets just say that's a past client not current. How fine are the particles? I don't know if further refining the dry would help or hinder fluidity. Do you have any sort of melanger?
