Kathy, I make and mold Chocolate to sell. Do not spray the molds with anything. Pam is an oil based product, adding oil to the mold will only make the choc. grainy.The molds are designed to turn not nicely without any type of "grease". Wipe the molds clean with a dry soft cloth between batchs of chocolates. I use milk chocolate wafers,they can be bought in many larger stores.I get mine in the bulk section. To tint white choc. I like to use Wiltons paste food colors, the same type to tint Royal icing. A liquid food coloring which is water based will also make the choc. grainy, as will even a drop of water into the melted chocolate wafers. I melt mine in the microwave, which is not recommended in any cook books, but I tried it, and it works fine. I hope these hints help. Have fun, but be carefull making chocolates can be as addicting as eating them.