Use a double boiler to melt the 12 ounces (340 grams) dark chocolate until smooth.
While keeping hot over low heat and stirring often, pour the melted chocolate into the desired mold. Make sure all the edges are covered, then flip the mold over and allow the excess chocolate to drip out, scraping the top with an offset spatula to remove any extra. Refrigerate for about 10 minutes to set.
Fill the chocolate-lined molds with the room-temperature strawberry balsamic ganache. Be careful not to overfill. Leave enough room to cover with a thin layer of chocolate. Tap gently to settle evenly. Refrigerate the mold for another 15 minutes to set.
Cover the ganache-filled mold with melted chocolate. Scrape across the top with an offset spatula to remove excess chocolate.
Refrigerate for 10 minutes to set before popping the chocolates of out the mold.
Repeat with remaining chocolate and filling.
Store the chocolates in an airtight container in the refrigerator for up to a week. Let sit at room temperature for about 10 minutes before serving.