Thanks both for the great responses! Jim, I've got a few larger brushes so I'll have an attempt with those; I'm sure with practice I'll get the hang of it. Pastrygirl, those are good suggestions, and I hadn't thought about sponges!
Re the Pollock style of splashing CB onto the moulds, how does one get a bright finish when using dark/milk chocolate? I found that even with bright colours, without a white backing the colour is almost completely lost. Is it worth mixing some white with the other colours before use? Is it possible to colour a small batch of dark/milk with CB before making the shells, or does the colour tend to become too diluted?
Thanks again