https://forums.thechocolatelife.com/ralph-carnesecchi Thu, 07 May 2026 05:37:45 -0600 https://forums.thechocolatelife.com/ralph-carnesecchi/blog/414/moulded-chocolate-wont-release-after-15-20-min-in-refrig https://forums.thechocolatelife.com/ralph-carnesecchi/blog/414 What am I doing wrong. the only thing I can think of is when I fill up the mold for the shell I drain it back into the Rev 2 bowl and then use it for caping. Every thing I read says it won't release because of over or under tempering. When I first tried the Rev 2 I left the melt temp at factory setting of 108 and moulded chocolate came out perfect. Should I stick with Rev 2 instructions rather than Valrhona? HELP Please]]> Mon, 28 May 2012 19:18:38 -0600