We left off in part one with brushing the decorted mold with a layer of milk chocolate. By brushing with a silicone brush, I can see any bubbles in the mold and pop them before they harden and show up as blisters.
Now we have to wait for the right time to open the mold. As I mentioned before, chocolate shrinks as it dries and hardens. When it does, a microscopic layer of air creeps inbetween the mold and the chocolate. You can see tis better with another mold in this picture:
You can see the darker colour where the chocoalte hasn't released, and the lighter, more opaque colour around the edges of the mold When the entire mold has undergone this process, it is the right time to open the mold. Failure to do this will result in "kiss marks" or areas of dull, matte surface, surrounded by high gloss areas. Very frowned upon....
Hope this was informative