Divide chocolate in half; placing both in separate bowls. Using a double boiler method, melt half of the chocolate. To set up a double boiler, place heat safe bowl on top of pot filled with about 2” of water. Heat water until it starts to steam. Lower temperature to medium low and stir chocolate to melt.
Pour chocolate into molds to coat. Remove excess chocolate by flipping mold over allowing excess to drip. Place in freezer to set.
Meanwhile, make the ganache. Heat ½ cup heavy cream until small bubbles form. Remove from heat and pour over the other half of the chocolate. Allow to sit for 5 minutes and then mix until smooth.
Once your chocolate mold has set, place about 1/4tsp of the ganache in each mold. Top with less than ¼ tsp of the dried blood orange and some freshly cracked pepper. Fill the rest of the molds with the remaining melted chocolate and place in freezer to set for 30 minutes.
Remove from freezer and tap mold on counter to release gems. Enjoy!