I am putting some chocolate in candy molds and need them to set well and not melt the second they hit the air. Any suggestions?
Are you in a particularly hot climate and, if so, do you work in a kitchen with no AC? If so, this can be a problem, but otherwise, just set the filled mold in the fridge till the chocolate sets, take it out of the fridge and turn the chocolates out. If you find them getting soft, you might try adding a couple of tablespoons of shortening to each pound of chocolate when you melt it. I live in the tropics and have no AC in the kitchen and even so, the chocolate on my cake balls/pops sets up nicely and doesn't melt later, although I leave them out. I confess I haven't made anything else, but it might be worth a try.