What should be done to a chocolate mold before filling it with chocolate?

Before filling a chocolate mold, it's essential to ensure that it is properly prepared for optimal results. Cleaning and drying the mold is crucial because any residue or moisture can affect the flow and setting of the chocolate, potentially leading to imperfections in the finished product. A clean mold promotes good chocolate release and a polished appearance.

Pre-heating the mold can also be beneficial, particularly when working with certain types of chocolate. Pre-heating can help the chocolate to set evenly and can reduce the risk of the chocolate being shock-cooled, which may affect its temper and texture.

Refrigerating the mold beforehand can help to create a quick-setting effect, allowing the chocolate to firm up faster once it has been poured in, although not all chocolate-making processes require this step.

By preparing the mold through cleaning, possible pre-heating, and refrigeration, you ensure that the chocolate fills evenly, releases easily, and maintains a high-quality finish. Thus, each of these actions contributes to a successful chocolate production process.