In a double boiler, melt together the white chocolate and half (3g) of the cocoa butter. Once smooth, pour the chocolate into your chocolate mold. Scrape off the excess and refrigerate until solid. This should only take a few minutes.

Gently flex the mold and tap out the chocolate pieces. Repeat this process. Keep all the white chocolate pieces in the refrigerator while you prepare the back.

To create the coffin shaped backing, cut sheets of parchment to the size and shape you want your skeleton baking to be. Place the parchment cutouts on another sheet of parchment on a sheet pan.

Melt the dark chocolate with the rest of the cocoa butter over a double boiler. Cover your parchment pieces with an even layer of chocolate and smooth it out gently with an offset spatula.

Place the white chocolate skeleton pieces onto the dark chocolate. Refrigerate until set.

Take off the parchment off the back of the skeletons before eating.