Step1
Load your first color. If you need a very precise line with the first color, use a decorating bag. Load it only about half full, though, so you can twist the top to seal, tape it down and still have room to smush the candy as it melts in the bag. Place the loaded bag in the microwave, for 60 seconds on the defrost setting or half power. The contents will just start to melt after the first minute. Massage the bag. Flip it, lay it in the microwave again and this time melt for 30 seconds on half power. It will take three or four sessions of melting and massaging the bag to have a fully melted, smooth color. Candy that is not melted enough will not come out of the bag, will rip a larger hole in the bag than desired or will set too quickly.
Step2
Cut the tip of the decorating bag. Start small. You can always cut it a little bigger, but if you cut it too big, you may not have the precise control that you need to make treats that look their best. It can take a lot of trials before you get the results that you desire, but mistakes can be melted down and reused, depending on how the colors combine when melted.
Step3
Test how the color is flowing out of the bag on a plate or in a mold to get used to its speed and width. After you’ve squirted the first color into the first few molds, shake the mold back and forth and around so the color fills in the corners while it is still liquid enough to move easily. Try not to overfill your area. Repeat this process until your chocolate runs too slowly or you’ve filled your molds with the first color. Allow this to set while you melt and/or mix your next color. This will keep the different colors from mixing. Next time you melt candy in this bag, clear as much from the tip as possible and place a plate underneath it to avoid having melted chocolate seep all over the microwave.
Step4
If you need a larger quantity of the second color, use a tightly sealing sandwich bag or a freezer bag, though a freezer bag might make too much for the number of molds you have or be a little more difficult to mix due to its size. However, it also might seal better than a smaller sandwich bag. Judge your bag by the quantity of color needed.
Step5
Make sure your bag is sealed well, and repeat the previous melting and massaging process. If you’re mixing colors, it’s best to start light, as it’s easier to make a color darker than lighter. Massage the colors together in the bag as thoroughly as possible after each 30-second melting round. You want a homogenous color. When squirting into molds and shaking them, don’t worry about chocolate going outside the edges, as excess can be trimmed off with a sharp paring knife and re-melted in the next batch.
Step6
After the candy molds are filled, place them on a level surface in the freezer for about 10 minutes. Longer is OK too. You’ll know they’re ready to come out by the frosty appearance of the mold and the crackling sound when you pull the mold from the freezer. If they’re well-set, they’ll come out easily when you shake the mold gently over a cookie sheet. Trim the excess candy from the edges, and enjoy.
Enthusiast 
