As can be seen from the picture above, you simply pipe the filling into the molds, let it crystallize, and then remove the top half of the mold to reveal the finished spheres - ready for the next stage of production.
Using the Chocoflex Spherical Truffle Mold
I still haven't tried this mold yet, but I did find a smaller silicone chocolate mold at a local store this year - one of the Silkomart line, seen here - http://www.thebakerskitchen.net/Cubo-silicone-candy-mold.aspx
My preference is to use the mold to make a chocolate shell, then fill it with a warm ganache and let it set. I have generally used poly molds for this, and I thought the silicon worked better than I expected. The sides and angles were much smoother and crisper than I expected. Fewer imperfections than the poly molds, although I only made a few batches with the silicone. The silicone require freezing even more than the poly to pop the truffles out, but that might have been because of the deep cube shape (only one available in the store at the time).
Don't know how similar Silkomart is to the Chocoflex, but the Chocoflex still seems to hold the promise of a 3-d shell (eliminating the need for a second shell-covering step, which adds time.
I know several people who use the mold. Part of their success (they say) is in getting things cold enough. You can't let these sit out at room temperature. They refrigerate and/or freeze before removing the centers.