Share 'Problems with chocolate molds'

Hi all,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…