Hello everybody,

I recently inherited some very old, slightly rusty, cast iron
chocolatemolds. The kind in which you can make about 50 thin chocolates at a
time. I would like to try them, but don't know the first thing about
chocolatemaking.
I have read your faq, which was helpful, but am still in need of some
directions. Like for example, should I grease the molds and how do I get the
chocolates out of the mold once they are ready. Also some suggestions about
how to remove the rust would be welcome.
In other words, can somebody please advise me, or direct me to some sites
where I might learn. I have been searching at google, but didnot find the
kind of sites I was looking for.
Many thanks in advance
Steffie