You can use either a double boiler or place a bowl over a pot of simmering water (make sure the bowl does not touch the water). Using chopped chocolate (use a good quality chocolate) reserve a quarter of the amount of chocolate in a separate bowl to add later. Use a silicone spatula and a good thermometer, and that is all you need. Bring the water in your saucepan to a simmer. Continuously stir the chocolate until it is melted smoothly.
Place your theremometer in the chocolate and bring it to –118°F (48°C) for Dark Chocolate.112°F (45°C) for Milk Chocolate. Remove the bowl of chocolate from the saucepan and carefully wipe the steam from bottom of the bowl. Do not let even one drop of water fall into the chocolate because it will cause the chocolate to seize and then your chocolate is completely ruined! So please be careful!
Then add the reserved chocolate to the melted chocolate this will help bring down the temperature of the chocolate. Stir until smooth. Keep stirring until the temperature of the chocolate reaches –89-90°F (32°C) for Dark Chocolate86-88°F (30°C) for Milk Chocolate
If you need to, you can place your bowl of chocolate into another bowl of cool water to help speed up this process. If the temperature of your chocolate goes too low, then you can slowly reheat it over the pot of simmering water until it reaches its right temperature –89-90oF (32C) for Dark Chocolate86-88oF (30C) for Milk Chocolate / White Chocolate
Now the chocolate is ready to use, pour the chocolate into the egg molds, swirl or use a pastry brush to cover the surface. Let dry and harden in a cool spot, then coat the same way with the white chocolate, let sit until completely dry.
Fill eggs with desired treats, smarties, foil eggs etc. Seal shut with a little melted chocolate. Enjoy.