I have seen all these really neat cupcakes decorated to look like Christmas ornaments, and decided to give it a try. I can't seem to get past even getting them out of the mold to try them 
I am using the two-piece plastic molds that you get from Michael's. The first batch would NOT come out. I literally had to take a spoon and chip it out of the mold. I have done some reading and thought it might have been because I washed the mold in soapy water. I guess you can strip the shiney finish off by doing that. The next batch I washed only in water. I even took some Pam cooking spray on a paper towl and wiped the inside of one of the molds. Only one though, the other was just clean. I fill them with chocolate (real, not tempured), put them in the fridge, first for a couple minutes, then for longer. Still they won't come out of the mold. What am I doing wrong????
The only thing I can think of, based on your description, is that you may be coating the mold too thin. I haven't read the specific recipe you're using, but when I need to make a hollow half-ball, I fill the mold all the way to the top, refrigerate until it has firmed up at least 1/4-inch from the sides, pour out the excess, then return to the frig until set. When it's ready, it pops right out. If it's too thin, it won't budge because it's already beginning to melt and stick to the mold when its removed from the frig.
Oh, I just thought of another possibility. The chocolate may have been overheated. Real chocolate, when overheated, never sets up properly. The fact that it also hasn't been tempered doesn't help. You may have to temper the chocolate and start over.
You shouldn't grease your molds because it can mess up the finish on your chocolate piece. If your chocolate is behaving properly (which, obviously it is not, right now) it should pop right out of the mold.
Thanks for the input. I did try and temper it, but the first time it got up to 100 degrees, and the second time 90 degrees. I am melting in a glass bowl in the microwave for 30 seconds at a time.
Also, I am scouping melted chocolate in the mold, rolling it around, using a spoon to push it around, then draining any extra, and finally putting it in the fridge.
How long do you leave your filled to the top in the fridge?? Approx. that is.
I've never had consistent results from swirling the chocolate around inside the mold. Gravity is not a friend of melted chocolate!
The amount of time I leave the filled mold in the frig depends on how warm my chocolate is. I begin checking it after 5 minutes. If you just jiggle the mold a little, you can tell where it has set and where it's still liquid. Sometimes it takes up to 10 minutes or more. Just keep checking it every 2 or 3 minutes.
Sometimes the entire top will set up so you can't see where it's jiggling. In 99% of cases, the shell is thick enough, so just poke the center and turn over to pour out the excess.
It doesn't matter if the shell is thicker than 1/4 inch, but it's a waste of chocolate.
Okay, I have one more question. When you put the mold back in the fridge, after dumping the excess chocolate out, how long does it sit in the fridge for then? I had some luck with getting the chocolate out of one of the molds that sat in the fridge overnight, but not without breaking the chocolate shell. I tried your method of filling the mold up, and dumping after 1/4" around the rim has set, but it won't come out of the mold now. I am thinking maybe they need to sit in the fridge overnight??? It's only been a couple hours.
It shouldn't take that long for the shell to set up. It should only take 30 mintes at the most. Make the shell a little thicker - 1/2 inch or more - and see if that works better. The thicker shell may take a few minutes longer to set up, but it should still be less than an hour.
Resist the temptation to put it in the freezer. It will surely crack.
I'm concerned that your chocolate is not in the right temper. Have you tried to make the shell with confectioners coating (candy melts)? Unless it has been ridiculously overheated, confectioners coating virtually never fails. If you have some on hand, give it a try so you can see how your chocolate SHOULD be behaving.
Thanks. I believe I am tempering my chocolate, the second and third batches only. I dripped the leftovers in a bowl and when it dried it was all shiney like tempered chocolate! I am trying to stay away from candy melts, because I don't like the taste of them.
I tried your method again yesterday, but set it back right side up to put in the fridge. When I took it out this morning it cracked in half when I tried to get it out. The bottom was very thick and the sides were kind of thin. Thinner than 1/4". I willl try once again today, and leave it upside down for a while so the sides get thick enough.
Thanks for your help.
Okay, I wonder if you're pouring too much out after the first setting-up. I wasn't clear about that. You don't want to pour out every single drop that is not set up. Just pour until it comes out in a thin drizzle. And make sure you turn it completely over. Don't tilt it to pour. The excess needs to coat the entire inside of the mold as it pours out. I hope that makes sense. 
Have you tasted Guittard's Melt and Mold dark chocolate discs? They are really good. Even the Make N Mold stuff Hobby Lobby carries is pretty darn tasty. If your only experience with candy melts has been Wilton, then I understand your aversion. Wilton's candy melts are gross, IMO.
Let's see........I've not worked w/tempered real choco but.....my guess would be you are turning them out of the mold as soon as you take it out of the frig. Let it sit for a couple of minutes (like 5) to start the warm up (to room temp) process; have a folded towel for them to release onto. When they have been in the frig overnight they can shatter with the quick temp change. HTH
Interesting point DianeLM. I am tipping, but not letting it sit upside down to drain out. That might explain why it's not evenly coating the sides. You are right, I have only tried Wilton. You think I would have known better since I have tried thier fondant, and many others too, and understand the difference in the taste of their products.
Kakeladi, yes I try and take them out of the mold right away. Also, I try squeezing the mold a little trying to release, and yes it cracks.
Okay, I am not going to give up. I will try again with these tips.
Thanks so much ladies!!
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