You don't grease the molds, just pour the chocolate in and pop it in the freezer to set. It won't release if you just leave it out to set.
For molding I use candy melts, it's not real chocolate so you don't have to temper it and you don't need a thermometer. It doesn't taste quite as good as real chocolate but mine are mostly for kids and they don't normally care.
If you want a color that you can't buy the melts in you can buy candy colors or add your regular colors and shortening.
When melting if you get water in your chocolate it will sieze so be careful of that, you can rescue it with shortening if it does happen.
Making candy can be lots of fun, my kids love to and my oldest who just turned 8 can do everything by himself. 
Denise there is a wonderful chocolate DVD from Squires in England. John Costello has one on everything you need to know about chocolate work, including tempering chocolate in the microwave.
http://www.squires-shop.com/cgi-bin/TLSstore.cgi?user_action=detail&catalogno=V56450
I have worked with these a lot. Here is what I do:
1. i like to use couvature chocolate (it has a higher fat content and makes everything shiney)
2. choclate must be tempered or you will never get them out of the molds
(PM me if you need help with this)
3. I would never put the molds into the freezer because you are risking taking the chocolate out of temper--- giving it mositer bloom. I only do that in a really time emergency.
4. makes sure the molds are 100% clean and 100% dry.
um can't think of anything else right now haha hope this helps!!!
LOL....my kids will be so grateful then when they see it's only a DVD.... 
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