I have temperated chocolate that is now in a liquid state. I have chocolate molds that I use and I fill up these molds with the chocolate. Now I need to set these chocolate-filled molds in a freezer so that the chocolate can solidify and after solidification, I should be able to remove chocolate without much effort by the process of de-molding so that they become consumable solid chocolate bars. So my questions are:
What should be the temperature of the freezer so that the chocolate hardens in the molds?
How long should I leave the molds in the freezer, before I remove them?
After removing the molds from the freezer (with the solid chocolate in them), do I need to set it in another freezer at another temperature so that the chocolate can solidify even more i.e. at a temperature higher than the freezing temperature but lesser than room temperature?
After de-molding the chocolates, when should I wrap them and for how long, before I can consume them?
I am hoping that the temperature and time suggested will help avoid problems such as fat bloom, sugar bloom and melting.