Rashimi,There is nothing to worry about. The difference between compound coating and real chocolate is the type of fat used. Real chocolate will have cocoa butter which requires it to be handled differently.With chocolate you need to temper it to make it set up.There are several ways to temper chocolate. The seed method of Temperring is done by gently heating the chocolate, then adding some unmelted new chocolate as seed to cool it down. The tableing method involves gently heating the chocolate, then pouring 1/3 of if on a stone slab (marble, granite,,,) then scrape the chocolate and stir it on the slab til it cools a bit. Then add the chocolate back to the bowl and stir it in.Temperatures are very important, so a good thermometer will be valuable.There are lots of good videos and articles about tempering. Here is one I like.http://www.chocolatealchemy.com/illustrated-tempering
I would practice tempering with the chocolate by filling the molds and letting the chocolate cool until you can get them to come out if the mold cleanly and with a pretty shine. You can remelt the molded chocolate so there isn't waste that way.I think you will enjoy the taste of real chocolate more, but it is more difficult to work with.Also, try to keep the chocolate cool and dry.Welcom to The Chocolate Life.