• To begin line a baking sheet with parchment paper or a silicone mat. Melt both types of chocolates separately, using a microwave or double boiler.

For untempered chocolate

• To use a double boiler: Set a large bowl atop a medium pot with about an inch of water in it and bring it to a simmer. Set the chocolate in a bowl and stir constantly to melt.
• Spread the regular chocolate on a baking sheet lined with a silicone mat.  Then dollop the white chocolate on top. Using a butter knife, swirl through both chocolate until you have a look you like.
• Sprinkle your Halloween sprinkles or candy on and then chill in the fridge for 10-15 minutes until set.  Break up into pieces and serve!

For tempered chocolate

• To use a double boiler: Set a large bowl atop a medium pot with about an inch of water in it and bring it to a simmer. Set the chocolate in a bowl and stir constantly to melt, bringing the chocolate to a temperature of 110°–115°F

  Remove the bowl from the heat and let it cool to 95°–100°F. Add the remaining third of the chocolate stirring constantly. The chocolate will reach a temperature of about 85°F.
• Spread the regular chocolate on a baking sheet lined with a silicone mat.  Then dollop the white chocolate on top. Using a butter knife, swirl through both chocolate until you have a look you like.
• Sprinkle the sprinkles or other toppings onto the chocolate and then let set at room temperature for 1-2 hours.