The room temperature here is always 18C I make sur that when i'm painting, my molds are between 17,5 and 18,5C with the thermometer gun. . I always temper my cocoa butter and bring it to 28C if I paint and between 31 and 32 if I use the airbrush. When I pour the chocolate for the shells, the room temp is around 20C but right after molding I place my molds near a chilly air source for like 10 mins (AC in summer and a window starting october) after ten minutes you can see all the shells releasing. One problem that I have never had (And I've had many) is cocoa butter sticking to the mold...
I realized that I can not paint a lot more than 5-6 molds before my cocoa butter starts going out of temper, even though it stays at the same temp (there's alway a thermometer in the cocoa butter). So I'd be delighted too if someone had a way to skip the tempering process altogether at least when spraying with an airbrush..
