The chocolate that I use is El Rey 61%. After decorating and casting with chocolate, I fill with ganache and let crystallize overnight. Depending on how much chocolate I need, I either use a mol d art melter or a JKV molding machine. I heat the edges slightly with a heat gun, then ladle on the chocolate and use a palet knife to cap the molds. Then five minutes later, the cracks show. The ganache or caramel does not leak out of this crack, but this still can't be good for structure or shelf life. I am having trouble posting a picture, so I can email it if that would help. My email is michelle@pizzellesconfections.com. Thanks!!