I think the prevailing opinion on CC is:
People don't seem to like Wilton candy melts very much.
Merckens melts are often recommended, as are Scharffenberger and Guittard chocolate.
Chocolate melts can be colored with black, but you have to make sure you use oil-based colorings, not regular food coloring. White chocolate melts could be used as-is for the white.
For thinning the melts use oil, shortening, or paramount crystals.
The melts are better used when fresh, and if they are melted to a too-high temperature, they will thicken.