Molds do not need to be prepped. Chocolate will break free when it completely sets up. Step 1: Place about 1/2 LB to 1 LB of molding chocolate in microwave safe bowl. Based on 1100 watts, heat on high for 25 seconds. Stir, heat on high for another 25 seconds. Stir, if not all chocolate has melted continue to heat at 10 to 15 second intervals stirring in-between. When all chocolate has melted pour in squeeze bottle or baggy (snip one corner of the bag and twist at the top). Fill Mold cavities about 3/4's of the way full.	Step 2: Hold mold on both ends and tap against counter to release any air bubbles. This will give a smooth piece of chocolate with no holes.	Step 3: Place mold in freezer anywhere from 2 or more minutes depending on the thickness of the cavity.
Step 4: When Chocolate has set, remove from freezer. Put on your food safe gloves, this is to insure you don't get any fingerprints on the chocolate and dull the shine. Place hand over the top of the mold pieces and turn upside down. This helps prevent breakage. Lay mold flat and tap lightly to break the candy free. Now your ready to foil wrap, put in goodie bags or you can even use the smaller pieces to decorate cakes.