According to Whymper, second edition of
_Cacao_and_Chocolate, Anton Reiche chocolate
molds produced an especially glossy result
because of their proprietary plating with
Plattinol, as opposed to the duller surface
obtained with tin. Does anybody know the
composition of the Plattinol plating?

(If you have access to EDX or a similar
technique, I'd be happy to loan you a mold.)