I'm new to the candy melt game, I made the molds with the pictured putty (it says it works with chocolate) and this is how my melts are drying/setting every time. I tried Wilton to test (not pictured) and it did the same, and then the Guittard chocolate, I tried to let it set in the fridge (not pictured) and these two have set side by side on the counter. The molds have never been washed or wet. Any ideas on what I am doing wrong? I tried to google and got nothing! also the weird film/chalk on the chocolate. What in the world! 

 

AIf you are using "real" chocolate, you have to temper it. Candy melts don't have to be tempered.

AI would suggest letting it set up at room temp, the fridge is too moist of an enviroment for chocolate.

AThank you krypto! I was assuming the Guittard A'Peels were candy melts, but maybe they do need to be tempered. Even so- the Wilton did the same exact thing! I decided to make it out of fondant if I can't get the chocolate to work!

Thank you maybenot, I gave up and used fondant in the mold. I plan on trying again though! 

random thought--i tap, jiggle and drop my chocolates to help dislodge bubbles--in serious chocolate making--not that you're not serious but i mean serious like where you buy big equipment--they have 'jiggle' machinery to force the bubbles out--

i would not use any release sprays or anything like that--but you should definitely wash them--

something else about chocolate--it will be as shiny as the mold is--so in other words, it won't come out of silicone too shiny--but those clear plastic molds can yield a much prettier surface--either the hard clear plastic or the flexier ones

best chocolatiering to you