I have some metal molds that were my father's when he was a candy maker. Some of these molds are pretty rare and I enjoy making Easter chocolates for family and friends. However, this year, the chocolate did not release property.
Could this be from overheating the chocolate (Nestle Eastchester) or could it be from the molds not being clean? Or a combination of the two?
Could I use a "release agent" on the molds before filling?