In years past I have been able to use chocolate molds successfully. This year I am having problems, possibly because I switched tempering methods? (I was tabling the chocolate on a granite slab, now I'm using a tempering machine.) The chocolate does not set up correctly. I have tried it using freshly tempered chocolate, and while the knife-dip test sets correctly, and the chocolates I dipped immediately before AND after casting the molds set up correctly, the mold cavities are full of streaky chocolate that doesn't look tempered at all.
My room temperature is 70F, and the chocolate is at ~89F (as far as I can tell; my thermometer appears to be "off" despite calibration and despite being approved for industry, so I have been using the lip test more than the thermometer to determine tempering). I'm working with Valrhona, a mix of Alpaco and Extra Bitter. And, as I said, dipped chocolates seem to be coming out fine with the same bowl of chocolate, it's only the molds that are going wrong.
Any thoughts on what I could be doing wrong?