Chocolates can be of different colors, and the unique detail will come from the contrasting color of the filling. To color them, always use white chocolate as a base. It can be melted using a double boiler or in the microwave. Tempering chocolate is a delicate process, so it's best to do it in stages rather than all at once, thus avoiding the risk of burning it. Once the chocolate is tempered, divide it into two containers to give each one the desired color, using cream-based colorants as liquid ones can ruin the chocolate's consistency. For fillings, there are various options: red and green candied fruits, candied cherries, fruit jams, white chocolate mixed with crushed nuts. There are various shapes and sizes of chocolate molds available on the market, and it will always depend on the filling that will be placed inside the chocolate. Deeper molds are ideal for fillings with fruits, while those shaped like stars, flowers, or Christmas trees and that are shallow can be used to create filled chocolates with creams, such as mint cream, raspberry, or nuts. The molds must be well-dried, and the chocolate is applied in layers, allowing to dry between each application. Ideally, three layers of chocolate should be applied, then the filling is added, and covered with another three layers of tempered chocolate. Once the molds are complete, they are taken to the refrigerator. To fill chocolates with any liqueur, the layers of chocolate must be thick to prevent the liqueur from leaking out. Once they are firm and ready to be served, they are placed on a nice serving dish or plate; if they are for a gift, they can be placed in a presentation box. Recommended Dessert Recipes: - Individual Chocolate Mousse - The Best Chocolate Chip Cookies - No-Bake Cheesecake - Corn Cake