I am trying to make coral, eggplant purple and grey cake pops for a wedding next month. I was told not to use Wilton food coloring and was told that the Americolor gels are the best. Instructions for use are for a pound of chocolate, but I don't have that kind of money just to practice making colors. So I split a pound of chocolate into thirds and used .5 Tablespoons of the Flo coat per bowl of chocolate. EVERY single time I have practiced, the colors turn out speckled. Also, if the pops start "sweating" the color separates from the chocolate. This is a disaster! And I have now wasted TONS of money. Please help!!!