Using a pastry bag (aka a “piping bag”) makes it much easier to squeeze out precise dollops of chocolate (or whatever the bag is filled with) without wasting any of it. It’s immensely helpful for making sure all of your chocolate molds are filled without spilling any chocolate outside the molds. It’s also very easy to make a pastry bag; you can use any small plastic bag. Fill the bag with the mixture you want to squeeze out, and then use scissors to cut off a small section at one corner of the bag. You can then use the bag like a squeeze bottle to distribute portions of your mixture, and you can throw the bag out after it’s empty.