Thinish thermoformed molds like these with large smooth surfaces often have issues with release marks. 

Some discussion - https://forums.egullet.org/topic/98208-chocolate-molding/#comment-1645176

A bit more discussion - https://forums.egullet.org/topic/56184-chocolates-with-that-showroom-finish-2004-2011/?do=findComment&comment=1524966

Here's some further discussion you might find interesting - https://forums.egullet.org/topic/124257-polishing-chocolate/#comment-1670612

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[b]www.eztemper.com[/b]

[b]www.thechocolatedoctor.ca[/b]

Hello,

I am making molded chocolate bars and keep having the same problem. These bars are not turning out smooth and shiny. I wonder if they are cooling too quick? These test batches are pure chocolate and not medicated. I wonder is the size 6"× 3" too big for an even temper? I hope its not the molds, because I just had these custom made thermoformed with our logo. Is it cooling too quick? I am tempering the chocolate but not sure the best way to cool it. I have always just cooled chocolate in a regular refrigerator, but I was also working with smaller molds.

I would really appreciate any help or feedback please.

Thank you! Juliana

updated by @juliana-desmond: 04/11/25 09:27:36