How quickly should chocolate cool after placed in a candy mold?

I am using Wilton Chocolate melts in a double-boiler and what is the best way to cool the chocolate, in a refrig or slowly cool to room temperature?|||Once you pour melted chocolate into the mold, give it a few gentle but firm raps on the counter and it will smooth right out. You can either refrigerate, freeze or just let the chocolate harden at room temperature before unmolding. Once the chocolate has set up, you can invert the mold, and press gently on chocolate. The chocolate should just pop right out. But be careful of water, not to let any water to get into the chocolate, while it is melting or tempering, not even a drop, because it will ruin the entire chocolate.|||I have left them sitting out for a little bit just to ensure they are cooling properly w/ no air bubbles. And then once you are set with that, place them in the refrigerator for a little while. They cool faster and are easy to pop out of the mold.


Good luck with candy making. It is a fun hobby.|||You can let them cool overnight or you can put them in the fridge until just hardened, but don't leave them in for an extended amount of time. Excecc refrigeration makes the butterfat in the chocolate whiten and produces a whitish film on the surface of the chocolate. This isn't harmful and it doesn't taste any different, but it's not pretty either.