I want to use some new bar molds I've bought to include caramelised nuts and other inclusions and I want to have a professional appearance with the nuts enclosed within the bar and the shell smooth. I've molded them as i would a bonbon so that there is a shell of chocolate, then dropped nuts into the shell before filling with chocolate. My problem with that is that when I then cap them off it looks messy and 'homemade', for want of a better word, because of the nuts. I also can't use whatever is scraped off as I can't return it to the tempered chocolate (as there are nuts within it), so I'm left with lots of waste. I've also found that the bars tend to curve slightly out of the molds when I fill them so that I can't even scrape them clean within the mold.
Are there any obvious ways of sorting this out? I could just fill the molds and drop the nuts in at that point but I like the idea of not having any of the inclusions showing.
Thanks in advance,