Melt coating slowly or it will be lumpy. DO NOT cook the coating by putting it over direct heat. Coating can be melted in a double boiler, electric fry pan on the lowest setting or in a pan with hot tap water in it. Water should never be over 120 degrees. NEVER add any liquid to your coating, as this will ruin it. If melted properly, coating will be the right consistency for dipping or molding. Your can use a microwave oven at a low setting. Remember to stir the coating at 30 second intervals, since it will keep its shape in the microwave. Watch it closely or it will burn. Make sure your moldsare clan and dry before using them. They do not require washing between uses. Spoon melted chocolate into the molds and paint crevices with a paint brush. This makes the detail of the mold stand out clearly and gets rid of air bubbles. Do not overfill molds. Tap molds on a counter to flatten the back and release any air bubbles. If making sucker molds, place stick into the slot and rotate it once so it is coated on all sides. Place mold in the freezer until chocolate is firm. Take mold out and gently tap between cavities with a spoon until the candy falls out. If candy does not fall out easily, freeze a little longer. Remember, candy that does not turn out to your satisfaction can be remelted and remolded. Chocolate may be flavored with an oil flavor. One or two drops per half pound is sufficient, as the oil flavors are very stron and concentrated. Never use alcohol or water-based flavors in your chocolate. Chocolate may be colored by using paste or powder food colors. Add paste to melted chocolate off the end of a toothpick. Powders should be added a dash at a time. Stir well until all crystals are dissolved. Never add liquid food colors, as they contain water. If the paste makes your chocolate too thick, use a pinch of paramount crystals to thin it back down to a working consistency. Paramount crystals are a vegetable oil, not a wax.