Line 48 mini muffin cups with parchment paper liners to create molds for the bites.

Melt 16 ounces of milk chocolate in a microwave-safe bowl, stirring in 30-second intervals until smooth.

Pipe a thin layer of melted chocolate into the bottom of each muffin cup, creating a smooth base.

Combine softened butter and light corn syrup in a stand mixer, beating until combined. Gradually add remaining ingredients to form a stiff, creamy filling.

Scoop a portion of filling into a bowl, add orange gel food coloring, and mix well for even color distribution.

Pipe a layer of white filling over the chocolate base and add a dollop of colored filling in the center of each.

Re-melt remaining milk chocolate and pipe or spoon it over the filling in each cup, sealing completely.

Place tray in the refrigerator for about 30 minutes to allow chocolate to set.