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Always test the temper of your chocolate before you start molding or dipping.
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To test, spread a dab of your tempered chocolate on a small piece of waxed paper or foil; within about 5 minutes (in a cool room); the chocolate should harden and take on a semi-shiny gloss. When it is broken, you should clearly hear a 'snap.'
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If this test fails the first time, cool the chocolate 1 or 2 degrees and repeat the test. If it continues to fail, warm the chocolate to 120º F. and repeat the cooling (tempering) process.
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