I am trying to make some candies in molds, but I can't seem to get them to come out shiny!!! 
Does anyone have any tips that could help??? 
I would totally appreciate it. TIA
You need to temper your chocolate for a shiny finish.
Here's links to tempering chocolate. Sorry it took me so long to answer, but I didnt see your question.
http://allrecipes.com/HowTo/Tempering-Chocolate/Detail.aspx
http://allrecipes.com/HowTo/Tempering-Chocolate/Detail.aspx
You can also go to youtube and type in "how to temper chocolate"
tempering chocolate means to melt it ever so slowly so it never goes above 100 - 102 degrees farenheight.
That pretty much means the microwave it not going to work. A double boiler will if you really, really have patience and go slowly.
Alton Brown uses a household heating pad in a bowl then the chocolate in another bowl inside that. I've done it this way twice. It takes a long time, but it works. keep a thermometer handy and don't let the temp get too high.
I found this on CC
http://cakecentral.com/t/585581/shiny-chocolate
Now I'm no expert on chocolate, just was part of a class curriculum.
Tempering chocolate is important to the crispness or snap but the molds are equally important. The smoother the surface, the shinier the chocolate finish.
We used a thin clear plastic mold for the red striped and a polycarbonate mold for the round, the plastic ones left a dull finish vs the poly, which was supper shiny. I even brushed Aztec gold luster dust in the mold first, they turned out really pretty.
*I cant seem to get my pic to load going to try again.
yes what enga said and in fact the hard polycarbonate molds are the best for shine according to a class i got to be in once with ewold notter--the shinier the mold the shinier the chocolate--just to shamelessly name drop further --james roselle was his intern at the class--this before his food tv challenges -
en said he does not wash his molds--just scrapes off the tops--and replaces as necessary--
A[quote name="-K8memphis" url="/t/636239/how-do-i-make-chocolate-shiny#post_7475466] ...en said he does not wash his molds--just scrapes off the tops--and replaces as necessary-- [/quote]
Yes! I was also told this, years and years ago when I took a class of chocolate molding, our instructor was the sweetest (very old) lady, but she knew what she was doing. This and tempering chocolate will result on shiny choccies.
I took a candy class at a local supply store close to me (Chicago) about a year ago and have been doing tons of candy making since then. I buy all of my chocolate from this supply store, they only carry Peter's Chocolate which is already tempered. I melt it down using my crock pot. I fill the crock pot with water, set it on low, put the chocolate in a bowl and let it sit on top of the water. It melts down PERFECTLY to a cream consistency. Whatever I'm making, I put in the molds and set it in the fridge for about 10-15 minutes and when the chocolate comes out it has a beautiful shiny look to it. I ALWAYS get compliments on the appearance of my candy! I started out using Wilton candy melts but they taste horrible and I found out theres no chocolate in them! Then I tried tempering my own chocolate but it's soooo much easier to buy the Peter's chocolate thats already tempered directly through the shop I get my supplies at. It tastes amazing!
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