Bring pot of water to boil and pour into glass baking dish.
Place muffin tin on top of hot water and place pink and red chocolate disks in tins, separating by color. (Small ramekins or glass bowls may also be used; muffin tins work well when several colors are being melted.) Allow chocolate to melt.
Using wooden skewers, paint inside of plastic molds where desired with dabs of melted pink or red chocolate. Set aside.
Heat water in bottom of double boiler just until it begins to boil and remove from heat. Place milk chocolate disks in top of double boiler and allow chocolate to melt, about 5 minutes. Stir occasionally until completely melted. Do not cover chocolate or add any liquid to it. When chocolate is melted, spoon it into candy molds, covering portions of molds "painted" with chocolate.
Once molds are filled, tap them on a flat surface to release bubbles and level chocolate. Place molds in freezer 3 to 5 minutes, depending on mold size. When chocolate is set, it will pop out easily when mold is turned upside-down or tapped. Allow molds to return to room temperature before refilling to use remaining chocolate.
Fill each cellophane bag with few candies and tie with ribbon. Curl ribbon with scissors or plastic ribbon shredder.