In advance: Make the following chocolate-dipped truffles: 149 plain, 175 rolled in chopped walnuts and 202 topped with a swirl using melted white candy in cut parchment bag. Make 3/8 in. thick candy plaques in round pans: one each 8, 12 and 16 in., plus five 10 in. Refrigerate until firm, unmold. Make candy shell bowl 3/8 in. thick, in ball pan half. Refrigerate until firm; unmold.