Have you tried using white chocolate (assuming you're not making Vegan products)? If airbrushing, you can cut it 50/50 (more or less) with plain cocoa butter to thin it out for spray application. Of course, this solution is for using a transfer sheet (assuming that's the University logo application) with a magnetic mold - you could just make the transfers for the Maroon part and leave the white portions as negative space, which then get sprayed with the white background color to form the white portions. Then, you can use any kind of chocolate to make the shell, so it won't taste like white chocolate. Of course, if you're talking about enrobed chocolates and didn't want the whole piece to be white chocolate, then you'd have to apply the white "background"/portions by spreading or spraying using the white chocolate (not necessarily cut with cocoa butter if you're spreading, not spraying application...your preference) directly onto the transfer sheet. Then you'd cut them to individual units and apply them to dark or milk enrobed pieces as normal. Don't forget that if you're spreading, not spraying, then having the white tempered/pre-crystallized will be (more) necessary, as the act of spraying *supposedly/usually* tempers the cocoa butter. Hope that works for you!