Share 'Molding Chocolate'

I've already posted this question on the Homebrew Group, but without a response so far. I'm posting it here in hopes that I will get some feedback. I am still getting fat bloom even after tempering the chocolate. I've tried molding at different temperatures (86 F to 89 F for dark chocolate) and two different methods (lowering temperature of whole batch to 82 F then up to 86F-89F versus taking ab…