I've 'hurried mine along' by putting them in the freezer, but you need to be careful you don't forget them... The method I liked best for making candy in molds was to use an electric frying pan to melt & hold the chocolate at the right temp...as long as I didn't get water in the chocolate. Of course I was working with white, dark, milk & colored chocolates all at the same time. I'd paint colored stuff on the molds even...I went WAY overboard.
Here are a couple good tips on making chocolate for you.
From HowStuffWorks.com
"Why does chocolate turn gray sometimes?
Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. Once the moisture evaporates, sugar crystals remain on the surface. If this process is repeated, the surface can become sticky and even more discolored. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings. When this happens, the chocolate sweats, producing surface moisture.
Fat bloom is similar to sugar bloom, except that it is fat or cocoa butter that is separating from the chocolate and depositing itself on the outside of the candy. As with sugar bloom, the most common causes of fat bloom are quick temperature changes and overly-warm storage."
From about.com
"Chocolate is very sensitive to high temperatures. Dark chocolate should never be heated above 120 degrees, while milk and white chocolates should never be heated above 110 degrees. It is quite easy to exceed these temperatures if using a double boiler with boiling water, or if microwaving on full power. Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy. The best way to melt chocolate is to keep the water in a double boiler hot (but not boiling), and to employ a chocolate or instant-read thermometer while melting the chocolate."
And...
"Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar). When the melted chocolate comes into contact with water, the dry particles become moist and begin to stick together, quickly forming a gritty, rough mass of chocolate."
