The texture was grainy. That happens when the fats in the chocolate aren't properly distributed. That's usually caused by failing to temper the chocolate properly, but it can also be caused by the chocolate being exposed to small of water while it's still melted.
I suspect it was the latter, because I don't think that you would fail at a stage that required meticulously following instructions. I think it's more likely that this was your first time making chocolates, and so you needed to buy a new mold. The instructions on the mold would have suggested that you wash it before use. The instructions for making chocolate would have neglected to mention not to wash the mold immediately before use because it would have assumed the background knowledge that molds can be difficult to dry quickly and water reacts badly with melted chocolate.
In much the same way that the instructions for faster than average oatmeal assume a certain amount of background knowledge of microwaves.
no subject
I suspect it was the latter, because I don't think that you would fail at a stage that required meticulously following instructions. I think it's more likely that this was your first time making chocolates, and so you needed to buy a new mold. The instructions on the mold would have suggested that you wash it before use. The instructions for making chocolate would have neglected to mention not to wash the mold immediately before use because it would have assumed the background knowledge that molds can be difficult to dry quickly and water reacts badly with melted chocolate.
In much the same way that the instructions for faster than average oatmeal assume a certain amount of background knowledge of microwaves.