Make sure your molds are made for pouring chocolate. Wash with hot, soapy water. Dry thoroughly.
Use 1/2 block baker's wax or paraffin to 1 pound chocolate; or 1 cup chocolate chips to 1 Tablespoon shortening. Melt chocolate and wax or shortening together in top of double boiler.
Alternatively, put water into muffin pan cups and set in warm oven. Melt small amounts of chocolate in custard cups in microwave, being very careful, not to over cook. Add shortening and mix until smooth. Remove muffin pan from oven and place custard cups with melted chocolate over warm water to keep from solidifying.
Pour melted chocolate into molds. Place in refrigerator overnight, or use freezer to speed up the solidifying process. Chocolates are ready when they pull away from molds. Tap out onto cutting board and store in airtight containers.
If using multiple types of chocolate to "paint" the molds, place in freezer after application of each color or layer. Make sure chocolate is completely set before painting the next layer.
You can color white chocolate by tinting with concentrated gel frosting colorings (not liquid food coloring.)