I too have had problems with candy molding. I use the Wilton brand of confectionary coating that isn't suppose to need tempering. At times I find when I unmold my candy it has dusty looking streaks in it. I melt it according to Wilton's method of 1 minute in the microwave on 50% power then 20-30 second intervals after that until almost totally melted. I don't understand what I am doing that I get these streaks! Have any of you used the Wilton brand and had the same problem? If so, how did you solve the problem?
Yes, chocolate does expire. It's usually best between 1.5 years since its purchase- although mine never lasts that long.
Did you temper the chocolate?
Help me out on this one. I've seen the term "tempering" a number of times. Everything I've read on it just looks to me like "melt it". Is there a difference between tempering and melting it in the microwave to dip strawberries? (which is what I do now).