I've been having an intermittent issue where my chocolate sticks to molds. It will always release around the edges but the middle (sometimes a large area, sometimes a small area) sticks to the mold. When I let the chocolate sit overnight, usually the surface is dull, but it snaps and appears to be tempered properly.
I think I've discovered that the temperature of the metal trays I'm placing the molds on influences whether this occurs or not. Has anyone else experienced this? What is the ideal temperature to keep my trays at when placing my molds onto them. I'm using custom food grade pvc molds and my bars are rather large at about 7.5 inches x 3.5 inches. Thanks in advance!
updated by @russ-apotheker: 04/09/15 05:46:53PM