Easiest thing is to use Merkins (or other brand) chocolate melts. Can also use the chocoalte bark from the store. Real chocolate has to be tempered and then keep at a percise temperature range or it will not set or "burn". Remeber, no water can touch the melts or chocolate, or it sets up like concrete!!! You need to use oil based colors and flavors.
I use the Ghiradelli dipping chocolate from Sam's and it works and tastes great. I've used many different kinds of dipping chocolate including the Merkens. I've been making molded chocolates for over 30 years and never have a problem with the colors running. Usually I pop them in the freezer between colors to speed up the process. It only takes a minute between colors. When I first started making molded chocolates I purchased the paint brushes used to paint model cars. I think they were Testor's brand. They were inexpensive little white brushes and the bristles don't shed. I still use some of those same brushes.
I have several molds from Spinningleaf. They are such nice molds and very sturdy compared to the normal plastic molds!
One tip when making the oreo's using the molds. The molds call for the double stuff oreos. First off, make sure you like that thick of a cookie.
I personally don't. Then, by the time you pour all that choc. into the molds, the cookie is very large. Even my choc. loving kids said that was way too much chocolate AND a cookie.
Next time, I'd use the regular cookie and only fill it to cover the cookie and not all the way up which th double stuff does.
Just my opinion.
Your memorial ribbon cookies have turned out brilliantly! I didn't order that one! 
Wish I had now, though! But I had to be mindful of how much I was ordering (espeically as it had the potential to be something I ordered and then never ever used! LOL!!)
I ordered:
Baby feet
Big heart
Lots of love
Party stars
Cherry blossom
Plumeria
Smiley
Standard cookie mould
A question about chocolate quantities: I have just ordered some one pound bags of Merkens. Approx. how many regular oreos per pound of Merkens will I be able to cover when hand dipping? How many double-stuf can I cover when using a Spinning Leaf mold?
I'm usually a "try it and find out" type, but I'm getting the supplies from the States and I will increase my orders if I've underestimated.
Thanks.
Ann
A question about chocolate quantities: I have just ordered some one pound bags of Merkens. Approx. how many regular oreos per pound of Merkens will I be able to cover when hand dipping? How many double-stuf can I cover when using a Spinning Leaf mold?
I'm usually a "try it and find out" type, but I'm getting the supplies from the States and I will increase my orders if I've underestimated.
Thanks.
Ann
I used 1 1/2 lbs. of Merckens chocolate for one package of double stuffed oreos when I hand dipped them. The molds took quite a bit more chocolate so if you use those I would recommend at least 2 lbs. per bag. Hope that helps
Thanks Cupcake900! I had better increase that order. 
Toleshed: I know that several places carry Merckens, but I order a lot from Country Kitchen SweetArt. I like them because they have a lot of product and they ship quickly.
http://www.countrykitchensa.com/
Can you put a chocolate transfer sheet on top of an oreo that was dipped using a mold? Does that make sense? I see really cute designs on some of the choco dipped oreos but they all seem to be hand dipped and I have a few molds. Thanks!
i would think that there would be 2 ways to do this:
1- cut the transfer sheet to the exact size of the mold- place it face up in the bottom, and then do the chocolates. this seems like a big pain.
2- do the molds as usual, but lay the transfer sheet on top. this way what is usually the bottom becomes the top, but it will have a polished finish due to the transfer sheet.
i hope this makes sense.
good luck!
Do you add anything to your Merckens to make it shiny? I used it and it just wasn't shiny like I had expected. Tasted really good though.
I popped mine in the freezer for a few minutes after dipping in the Merckens and that seemed to give it a nice shine.
These look great why don't mine???
What is the easist process for doing these in the wilton mold? Do you fill the whole cavity then add melted chocolate or fill it halfway - add the chocolate & cover? I just can't seem to get it to work either way...
HELP! Someone, anyone-- thank you!
I have only read a coupld of the responses.
Have made these for yrs and yrs and never used a mold. (check out my pix - I think there is a plate or two of them) Peg818's reply is right on. Just dip into melted choco and bounce the fork (holding the cookie) on the edge of the bowl to get rid of excess choco before laying down to dry. I never refrigerate them, just let them sit at room temp to dry.
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