Making chocolate candies and suckers is very easy and enjoyable! For a beginner, I'd recommend using the wafers or "confectionary" coating, like Wilton's Candy Melts or Merckens wafers. They are the easiest to use, because you just melt and pour!
One of the main things to remember is that water and chocolate do not mix. You must be careful to keep all your pots, utensils, and molds free of water and don't let any water or condensation get into your melted chocolate. Even one drop can make it "sieze" and ruin the whole batch!
You can colour the white chocolate either by using candy colours (oil-based colours) or by adding different coloured wafers to the white chocolate. Or, you can just use the different coloured wafers on their own.
So, start with a clean, dry mold, at room temperature. Melt your chocolate, and either spoon it into the mold cavities, or use a parchment or disposable piping bag, or a plastic squeeze bottle to fill the cavity to the edge. If you are adding a stick, do it while the chocolate is still runny. Twist the stick in the chocolate to coat it all the way around where it attaches. Then, pop your filled mold into the frig for a little while. It varies depending on the size of the chocolate. When you see a little "frosty" design on the back of the chocolates, they are ready to unmold. Turn the mold over onto a sheet of waxed or parchment paper and twist it slightly or tap it on the surface to pop out the chocolates. If you have trouble removing them, pop them back into the frig a little longer or very briefly into the freezer.
If you want more than one colour on a chocolate treat, you can either use a small paintbrush to paint the details into the mold first, chill, and then fill, or you can pipe or paint them on after, depending on the look you want. Most times I add the detail first.
For a shiny look, you can brush the finished chocolates with pearl dust or luster dust.
I'd suggest you just go ahead and try some, and I think you'll be surprised at how easy it really is!
Enjoy!
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