What kind of oils did you get? Im not sure if a pure oil (like an orange oil) would act the same as thw candy oils from loranns, which are usually propolyne glycol based. Also, what kind of molds are you using? If you using the flexible and more common 'candy molds,' it should be fine. I really cant say if you'd be able to use a polycarbonate mold for molding solid pieces that have an flavoring oil added to them, im inclined to say stay away from that, im not sure if the oil, little though it may be, would affect the pieces contacting and releasing from the polycarbonate mold. Overall, the flavorings and oils are best left to flavor a ganache or batch of sugar, I really dont like to mess with flavoring the chocolate itself.
Sent from my SCH-I535 using Tapatalk