Yes, I do oil chocolate molds before using them. It helps in releasing the chocolate easily once it has solidified. I warm the molds slightly, then use a pastry brush to apply a thin, even layer of vegetable oil or cocoa butter. After that, I wipe away the excess oil with a paper towel. This method ensures the chocolate won’t stick to the mold, allowing for a smooth and effortless release once the chocolate sets. Properly oiled molds result in beautifully shaped chocolates with a shiny finish.