Instructions

1. Melt chocolate in the microwave.
   If you do melt multiple colors you can do it at the same time.
   Melt the chocolate at 40 second intervals in the microwave, stir each time. [Green melts quicker than yellow and I have burned green chocolate before - avoid it if possible.]

2. While your chocolate is melting have your molds ready to pour the candy into. Measure your sticks - all molds should use a 4.5 inch stick, not all molds can use a 6 inch stick though.

3. Once chocolate is melted, spoon your chocolate in the cavity of the mold. If you overfill the cavity you can trim it down with a knife, but that takes extra time.

   Gently drop candy mold on counter to get rid of air bubbles.

4. Place in freezer for 10 minutes, or so. (Temperatures may vary) If you can lift out the candy of the mold - it's done.

5. Let candy set before bagging. Double knot your curling ribbon.