Brush the cocoa liqueur into the cocoa bean pod–shaped chocolate mold (the molds yield about 24 pods) and allow it to set.
Pour in the milk chocolate. Let it sit for 30 seconds, and then gently tap the mold on a marble surface.
Turn the mold over and let the excess chocolate drip out into the bowl with the tempered milk chocolate. Tap on the mold to get all of the excess chocolate out. Thin chocolate shells are critical to this dish. Thick chocolate is hard to cut through with a spoon or fork and does not look good.
Place the mold on a wire rack, chocolate facing down.
When the chocolate is semi-set, scrape the excess off.
Let the chocolate set at room temperature.
Once the chocolate has set, unmold the pods by turning the mold over and tapping gently on its back.
Fill half of the pods to the top with the ganache.
Sprinkle cocoa nibs on top of the ganache before it sets.
Reserve in an airtight container at room temperature. Discard after 5 days.