In article <4_bFd.7052$7b.5129@trndny02>,
"Janet Puistonen" > wrote:

> I don't know of any sites on making chocolates in metal molds....and the
> books I have assume that one is using modern professional molds like mine. I
> do recall a newspaper article, I think in the New York Times, within the
> last year or so in which the writer explored the subject and consulted a
> chocolatier. IIRC, the chocolatier heated his molds to 118F with a kitchen
> torch before filling them. (!) Maybe if you search the Times archives you'll
> find it.


This doesn't address the question in much detail, but I came across this:

<http://www.e-cookbooks.net/articles/chocmold.htm>

"The mold should be 88" degrees F.


I also found this one cleaning rusty molds. I am not taking a position
on whether the advice is good:

<http://www.chocolatemold.net/Mold%20Cleaning.htm>

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