Halve the watermelon.

Carefully trim away the top layer of melon until you get to the red flesh.

Dry the melon with a piece of kitchen towel.

Melt the white chocolate.

Add the chocolate to a piping utensil or bag.

Pipe a line across the middle section of the watermelon.

Holding the melon, pipe the ‘snake’ shaped sections, ensuring the chocolate doesn’t drip. You may need to place the melon in the fridge to set it as you go.

Peel the carrots.

Cut a 7-8 cm (3 inches) piece of carrot and then slice it into 3-4mm (0.1-0.2 inches) thick pieces.

Place the slices on a hard surface.

Use the rectangular cookie cutter to make an indent into the middle part of the slice.

Make the wings using the heart-shaped cutters at an angle.

Top with candy eyes.

Melt the white chocolate.

Place a blob of white chocolate on an ice cube and quickly stand a raspberry on top (hollow side up) until it has set.

Fill white chocolate into the cavity and top with a candy eye.

Allow to set.

Melt the dark chocolate.

Add the chocolate to a piping utensil / bag.

Pipe the two bat wings onto parchment paper.

Top with a blackberry.

Add some melted chocolate onto the back of the candy eyes and stick them on. You may need to hold them in place for a few seconds.

Allow to set and serve.

Place all the different components onto a platter and serve.