Hi Jackie. I finally got my chocolates to release frm the moulds - they are tear drop shapes and about 1/2 inch deep. After setting in the refrigerator, I remove them and have to smack them REALLY hard on a wooden block (the back of a cutting board) covered with parchment paper. This works - but I really thought I might break the mould. But when they release they are beautiful and shiny.
Hope this helps!