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Chocolate Coffins and Skulls

Raven Higheagle


These chocolate coffins and skulls are traditionally used during Día de los Muertos (Day of the Dead) in Mexico, however they are becoming more popular as a Halloween treat as well. You will need some supplies, so read the directions first.


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Makes how ever many you want
2 Hr
10 Min
Stove Top


  • 3 lb
    chocolate candy wafers, or more
  • ·
    skull candy molds
  • ·
    coffin candy molds
  • ·
  • ·
    microwave safe bowl
  • ·
    double broiler
  • ·
    instant read thermometer

How to Make Chocolate Coffins and Skulls


  1. 1Melt the chocolate. You can use a variety of types.

    Easiest Method-Chocolate candy wafers that you can melt in the microwave.
  2. You can also use different flavorings in your chocolate, such as Kona, Mocha or even Hot Chile

    Microwaved Tempered Chocolate Instructions (below)

    Standard Tempered Chocolate Instruction (below)
  3. Pour the melted chocolate into the molds.

    Skull Molds

    Coffin Molds
  4. Let the chocolate cool according to the instructions.
  5. Pop candy out of the molds and store in an airtight container until ready to use.
  6. Tempered Chocolate: Microwave Method:
    Step 1: Break block chocolate into small pieces or use pistoles; this enables the chocolate to melt more easily, with less chance of scorching.

    Step 2: Put 2/3 of the chocolate into the bowl and melt on 50% power for one-minute intervals, stirring in between each interval.

    Step 3: Remove from microwave and stir. Temperature should be between 100-110°F. If necessary, reheat for 30-second intervals.

    Step 4: Add remaining chocolate in small amounts while stirring. Be sure that the pieces are completely melted before adding more.

    Step 5: The chocolate will thicken and become cool, shiny, and smooth as you continue stirring and "seeding" it by adding additional small amounts. When it has reached the range 84-91°F, the chocolate will be tempered and ready to work with. If using candy molds, be sure that they are at the same temperature as the tempered chocolate before filling them.

    Properly tempered chocolate is glossy in appearance and velvety smooth on the tongue. It will harden, be finely textured, and snap when broken.
  7. How to Temper Chocolate:

    1.Chop your chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to retain their shape at higher temperatures, and so they will not temper
  8. 2.Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature.
  9. 4.Bring the chocolate to 115 degrees Fahrenheit (46 C) for dark chocolate or 110 degrees Fahrenheit (43 C) for milk or white chocolate. Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.
  10. 5.Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.
  11. 6.Cool the chocolate. Once the chocolate gets below 84 degrees F (29 C), remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use.
  12. 7.Reheat the chocolate briefly.Place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees F (31 C), or 87 F (30 C) for milk and white chocolate. Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.
  13. 8.Your chocolate should now be tempered! To make sure it has been done properly, do a spot test: spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.
  14. Tips:
    1.To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 F degree range (86 degrees for milk and white chocolate)v. You can either keep it over a pan of warm (but not simmering) water, stirring occasionally, or try placing it on an electric heating pad set to “low.” Whichever method you choose, it’s important to stir often so that the chocolate remains a uniform temperature throughout.

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