Tempering chocolate for 3D printed molds: tips and common pitfalls to avoid

I've been experimenting with using my 3D printer to create custom molds for chocolate-making, and I have to say, it's been a game-changer. However, I've also encountered some difficulties when it comes to tempering the chocolate. For those who are new to chocolate-making, tempering is the process of heating and cooling the chocolate to create a stable crystal structure that gives it a smooth, glossy finish. When working with 3D printed molds, it can be tricky to get the tempering just right. One common issue I've encountered is that the chocolate can seizing up when it comes into contact with the mold, resulting in a dull, streaked finish. To avoid this, I've found that it's essential to ensure the mold is completely dry and free of any residual moisture before pouring in the chocolate. I've also had good results using a hair dryer to gently warm the mold before adding the chocolate, which seems to help the chocolate flow more smoothly. In terms of specific techniques, I've been using a combination of tabling and seeding to temper my chocolate. For those who are unfamiliar, tabling involves melting the chocolate to a certain temperature, then cooling it down to around 82°F (28°C) before re-heating it to the ideal working temperature. Seeding, on the other hand, involves adding a small amount of already-tempered chocolate to the melted chocolate to 'seed' the crystallization process. I've found that this combination gives me a good balance of flavor and texture. Has anyone else out there had any experience with tempering chocolate for 3D printed molds? What techniques have you found to be most effective?