What is the best method for unmolding chocolate from small molds?

Turning the mold over onto a piece of parchment is considered the best method for unmolding chocolate from small molds because it allows for a clean release without damaging the delicate structure of the chocolate. This technique utilizes gravity to help the chocolate slide out naturally. When the mold is turned over, the chocolate, having contracted slightly as it cooled, should fall out easily onto the parchment below.

Using a spatula could potentially break or mar the surface of the chocolate, particularly if the chocolate pieces are intricate or thin, which may lead to an undesirable presentation. Soaking the mold in warm water might sound like a practical solution, but it can introduce moisture to the chocolate, which can cause it to bloom, ruining its appearance and texture. Freezing the mold could certainly help in some situations, but it runs the risk of the chocolate contracting too much or becoming overly brittle, again potentially leading to breakage during the unmolding process. Therefore, turning the mold over onto parchment is the most reliable and visually appealing method.