1. Cut 15 rectangles out of baking paper, 180mm x 100mm in size.
2. Roll each rectangle into pencil-width tubes, keeping the 180mm length, and secure with tape.
3. Half fill a glass with sugar and set aside.
4. To temper the white chocolate, place it into a microwave-safe plastic bowl, heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
5. Immediately transfer the tempered chocolate into a paper piping cone or zip-lock bag. Cut a small amount off the tip, ensuring the hole is smaller than the end of the baking paper tubes.
6. Pipe the tempered chocolate into the tubes, one at a time, and place them immediately into the glass of sugar.
7. Place the glass of tubes into the refrigerator for 10 minutes.
8. Remove the tubes from the glass, dust off any sugar and cut the tape to remove the baking paper.
9. Tie a piece of string around the top of each chocolate tube.
10. Attach a piece of string to 2 elevated objects to create a ‘clothesline’.
11. If required, gently re-heat the tempered chocolate with a hairdryer while stirring.
12. Sieve the red colour over the chocolate and stir until the colour is completely incorporated.
13. Add in the oil and mix to combine.
14. Dip the pencils into the coloured chocolate, one at a time, leaving the tied end undipped. Peg the dipped tube to the clothesline and allow to set at room temperature for 10 minutes.
15. Use a pencil sharpener to sharpen the white end of the chocolate tubes.
16. Warm a knife blade with a hair dryer and carefully trim the end off each pencil.
17. If required, gently re-heat the coloured chocolate with a hairdryer while stirring.
18. Dip the tip of the pencils into the coloured chocolate.
19. Lastly, use a toothpick to place a dot of the coloured chocolate onto the flat end of the pencil.

NOTE: Pour any remaining chocolate over a sheet of baking paper. Once set, the chocolate can be broken up and placed in an airtight container. Store in a cool, dry place and temper for your next chocolate creation.