Quick tips for working with chocolate molds.
Pour the melted candy or chocolate into the mold using a teaspoon, squirt bottle, or disposable decorating bag. When the mold is filled to your desired level, pick up the edges of the mold and tap the bottom of the mold on a flat surface a couple times. This removes any air bubbles that may have formed.
Place the filled mold in the refrigerator or freezer until completely set up. This will take anywhere from 2-4 hours. You can tell when it’s finished setting up when the underside of the candy mold begins to look frosty. Look at the bottom of your mold, if you see any dark areas, that is where the candy or chocolate is still soft. If you see these dark ares, place back in the fridge to cool for a little longer.
When the complete bottom of the mold is a little frosted, remove from the fridge/freezer, and turn the mold over. Hold about an inch above a flat surface covered with parchment paper. Gently flex the mold, as you would an ice tray to release the candy or chocolate from the mold.