(Makes 12 Chocolates)
Take some circular ice cube molds and place a sprig on angelica sticking up in the centre of each mould.
Break up the white chocolate in to a measuring jug. Melt down by blasting it in the microwave for 40 seconds or placing in to a pan of boiling water. Stir constantly and remove from the heat as soon as the chocolate has melted, to prevent from burning and becoming thick. Add a few drops of orange, or yellow and red, food colouring and mix in until the chocolate turns in to a nice pumpkin orange colour.
Pour the melted chocolate in to each of the ice cube moulds, making sure that the angelica sprigs are still sticking up in the middle.
Leave to set, this takes around 20 minutes, you can speed up the process by placing the moulds in a freezer. When set, press each of the chocolates out of their moulds.
Use icing to decorate each chocolate with cute pumpkin faces.