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What kind of chocolate I can use for a mold?

I'm using a plastic mold that has two pieces that come together. What kind of chocolate is the easiest to work and do not adhere to my mind? I've never done this before, so some instructions would be nice:) do not have to be edible so if there is anything I can add to what will come out of the mold easier, I would like to know.

Flower butter and mold in that order, to merge two Gardelli chocolate bars with 1 stick butter and pour melted chocolate into the mold. To melt chocolate and butter, get a medium bowl and fill with water, use a glass or metal bowl and place on top of the pot filled with water, set the stove over a medium or heat on high (how it feels comfortable with) and allow the water to heat up / boil. by placing the chocolate in the bowl, be sure to cut the first chocolate bars and cut a stick of butter medium sized squares (this will help the butter and chocolate melt and mix much faster). This not only going to work, but it will be tastey! "The black chocolate is the best chocolate semi Gardelli use, unless you like milk chocolate, to go to that place.

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