Any good quality chocolate, even chocolate chips can make a chocolate shell or chocolate wrap, and be molded in a mold. It can be tempered or not, depending on how you plan to use it. Tempering gives chocolate that "snap" sound when you break it or bite into it, it also adds a lovely gloss or shine and somewhat keeps it from melting instantly in your fingers. If you do not want to temper you can add either melted cocoa butter or vegetable/Canola oil to the melted chocolate, about 1 Tablespoon oil to 1 lb. chocolate. Some use a product called Paramount Crystals, but they are rather expensive and the vegetable oil works just as well.