Melt assorted chocolate coating and pour into squeeze bottles to make filling the molds easier. Cut gold twist ties in half and twist two ends together to form loop. Fill molds full and while chocolate is still wet stick twisted end of tie into chocolate. Allow chocolate to set and remove chocolate with loop.
To make star topper use large star candy mold; fill with chocolate and allow to set. Use sharp knife to cut off end of pointed sugar icecream cone and dip in dark chocolate. While cone is still wet lay on back of large star and allow to set. If desired, brush all ornaments with confectioner's glaze to make extra shiny and allow them to last for several years.