We do a lot of molds for different occaassions and have used these santa ones for a year. We pulled them out of our seasonal storage and went to work like we do on others. However what we're getting is stuck chocolate. Doesn't matter the grade, the temper style, a layer is sticking to the mold and then the bloom that happens is just incredible.
We've used the same batch of chocolate in other molds to perfect release. BIZZARE.
We've tried a thin layer of added cocoa butter, no real help. A really thick one helps but its so thick you have to do a lot of post-cleanup which doesn't help.
We don't use dishwashers so I can't think it was a washing situation. While these aren't our premium polycarbonate they aren't the cheapest ones you can pick up either.
Anyone got some clues or ideas we can throw into the matrix of problemsolving?
updated by @andy-ciordia: 12/09/15 02:48:54PM