For the life of me, I cannot get the chocolate made anchor out of the mold without breaking it. I have tried everything I can think of...freezing the chocolate, not freezing the chocolate, using difference items to try to pry the chocolate out, trying to coax the chocolate out different ways, I rubbed crisco on the mold...
I emailed the maker of the mold asking for suggestions. She said she has never used chocolate on the mold but knows a couple pastry chefs that have ordered from her and left positive feedback. This is the first time she has been emailed about an issue.
Nothing is working. I need to make 16 dozen for this weekend. I will take any and all suggestions.