Starting Point

• To achieve a completely smooth finish on molded chocolates, start with molds that are free of dust, nicks or scratches. Any imperfection in the surface of the mold will show in your finished product. Make sure you are using a mold specifically designed for chocolate, because other types of molds may prevent the chocolate from releasing properly and cause surface imperfections.

Simple Fixes

• Tap your mold briskly on the counter several times when the cavities are half full of melted chocolate, and again when they are filled. This will dislodge most bubbles, but unfortunately there is no way to see whether all the bubbles have dissipated until you remove the mold. Gently move the mold from side to side as you are filling it to help push the chocolate into all corners of the mold.

Coating the Molds

• A more effective, yet time-consuming, method is to hand-paint each mold with tempered chocolate before filling. This way, you can ensure that every crevice of the mold is coated with chocolate. You can apply several coats of chocolate, letting the chocolate set between each coat, to eliminate missed spots. This painting method prevents most bubbles from forming in the first place, advises Culinary Institute of America.

Detailed Molds

• Using a thin metal skewer can help chocolate reach trouble spots in molds, such as the tip of a cone. Insert the skewer into the point of the mold just after filling it to release trapped air and help the chocolate flow. Make sure your melted chocolate is thin enough that it can spread into small crevices of detailed molds.

Professional Grade

• If you want to get serious, buy a vibrating table that helps shake air bubbles out of molded chocolate. These pricey items are available at specialty foods stores or online. If you're ambitious but thrifty, consider making your own vibrating table.