Ed Nisley has been sharing a series of posts based on his experiments with 3D printing for mold making.
Chocolate Molds: Tempering and Pouring.
oft Solder, blog. Here are some observations about chocolate tempering:
Having experimentally determined that tempering molten chocolate is not optional (i.e., chocolate doesn’t behave just like butter), I tried a cheat discussed in the comments following that helpful post. Basically, because all retail chocolate is already tempered, you can get good results by carefully heating it to the proper temperature, then pouring it into the molds… the proper crystals remain in their places, the cooled chocolate has good snap, and you avoid a huge amount of fuffing and fawing….
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