This may be something most people know already, but I only tried it recently and it really makes an amazing difference in clean-up; especially chocolate! The 18" width makes all the difference over wax paper.
I originally bought a large roll of Reynold's Freezer Paper (about $5-$6) to use for my chocolate wrapped cake since I didn't have acetate. I've been making a LOT of molded chocolates and bark, and I just lay down a 2'-3' piece of paper, shiny side up, tape the corners to hold it in place, and WAA LAA! Easy-peasy clean-up.
Hope this is helpful to someone out there in cake and candy land.
Ho Ho Ho!
Thanks for the tip. I do this under my mixer when I make frosting