Share 'Please help a newbie who wants to mold solid chocolates'

I am very new and have some questions about what chocolate I should buy to mold Easter chocolates in vintage tin molds which I purchased on ebay. Should I be looking at couverture chocolate? Do I still need to temper it? I would like to purchase  tempering machine, but see that the popular ones only do 1.5 pounds at a time, and they are a little out of my price range for an item that I would use…