To start, all you need is chocolate and molds.
Use chocolate chips, blocks of baker's chocolate, even melt down those all-chocolate candy bars.
It'll help the melting to chop bigger-than-bean pieces up.
(Keep in mind, chocolate retains it's shape even when mostly melted, so you'll want to stir.)
I like 90% dark chocolate, but most folks like 75%.
Or use milk chocolate, or white chocolate.
(Incidentally, I looooove carob, but have had no luck with it.
Tastes fine, but doesn't behave the same (see tempering) when melted.)
Silicon molds come in all sorts of designs, shapes and sizes.
You can use molds for making soaps, or you can buy non-toxic putty to make your own.
(Make sure it specifically say it's food-safe!)