I'm planning on making a custom box of chocolates using a home-made silicone food/ice-cube tray. I think I'll need to get the chocolate pretty hot and runny so that it will pick up the details in the tray with few air bubbles. I expect this might take some experimentation but would like some idea where to start.
What is the best process to use to melt and reform the chocolate so that it keeps as many of its original properties as possible rather than turning crumbly or loosing its creamy taste? Should I be melting slowly/quickly? should I add anything to the chocolate (milk, butter, etc.)? should I leave at room temperature to solidify or refrigerate immediately?
If it maters, I'll be using galaxy chocolate (and possibly milky way chocolate) which I think melts at a lower temperature than most?