Halve the cantaloupe.

Peel the outer layer off the melon using a knife or vegetable peeler.

Remove the seeds with a spoon.

Slice the melon into five pieces and arrange them on a platter.

Use some cucumber peel for the stem.

Cut the cucumber slices at an angle.

Make the eyes using a metal straw.

Cut out the mouth with the small petal-shaped cutter.

Trim or zig-zag the bottom of the ghosts by hand (I used a dress cookie cutter I have).

Melt the dark chocolate. You can melt it in a bain marie, microwave or directly in a pot on low heat, just be sure to stir constantly.

Add a blob of chocolate on one side of a grape and attach it to another grape. I placed them on an ice cube to make the chocolate set faster.

Pipe the eight legs onto parchment paper and top with the double grapes.

Use a bit of dark chocolate to make the candy eye stick to the spider.

Allow to set and remove carefully from the parchment paper.

Melt the white chocolate. You can melt it in a bain marie, microwave or directly in a pot on low heat, just be sure to stir constantly.

Halve the grapes and dip the tips of each half into the white chocolate.

Arrange all the components on a platter and serve.