Kitchen Practical: How To Clean Chocolate Moulds

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ABOUT THIS VIDEO
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So I started getting into chocolate work and tempering after making a white chocolate shell successfully earlier this year (for the banoffee truffle recipe). This time I wanted to do dark chocolate shell just to get more experience with a different chocolate, a different mould.
I noticed from research some say improper cleaning can leave residue of cocoa butter that are no longer tempered or are tainted. This can cover your glossy, tempered shells...which happened in some of my GOOEY SALTED CARAMEL TRUFFLES recipe as I hadn't properly looked into cleaning my mould before using them after it was last used. It's important to check as most moulds should look very shiny or squeaky clean. It just seems sad after going into the effort of making pretty chocolate only to cover it with ugly bloomed areas.
How to know if you didn't temper right or the mould is to blame? Well if it set well at room temperature and was easy enough to pop them out - chances are tempering has nothing to do with it. Chocolate that isn't tempered won't even be able to come out of the moulds. They stick because they just don't have the right structure and will be soft at room temperature fairly quickly no matter how you chill them.
Any how, this is what I ended up doing, and I can see the result was desirable and easy to achieve.
How do you chocolatiers out there do your cleaning? And what type of moulds do you prefer? :)
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MUSIC USED
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+ [Dance] Bluf - Only u
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