I made the epicurious salted caramel truffles a few months ago and plan on making them this weekend for a friend's birthday. Last time I made them, I did it pretty much free form- when the caramel was chilled, I rolled it in a ball, chilled it again and then dipped them in melted chocolate. They were great but kind of unshaped blogs. This time I wanted to make them in chocolate molds, which I think will be much easier. The only thing is, I can't think of how to sprinkle the top with salt. I don't want to put the salt in the mold before I assemble the chocolates, nor do I want to put them on the bottom, as my molds are shaped. Any ideas?