• Place both Skull Cake Mold and Bones Mold Cécoa on the top of your perforated baking sheet. Set aside.

QUENELLE PREPARATION

• Heat a medium sauce pan on medium high. Bring the spring water together with the butter and sea salt to a boil. Remove from the heat, as soon as the butter has completely melted. Then, add the all-purpose flour in one go and stir with a steady spatula until the flour is combined and that you get a thick paste.
  8.36 oz Spring Water, 1.59 oz butter, 1/2 tsp sea salt, 5.64 oz all-purpose flour
  
• Return to the stove on a medium low heat and continue stirring until the dough forms a ball which does not sticks to the pan anymore.
  
• Transfer the dough to the bowl of your stand mixer with the paddle attachment on. Stir on the lowest speed for about 3 minutes until it has cooled down.
  
• Add one egg at a time. Continue stirring for about 6 minutes, or until it forms a nice thick paste.
  3 eggs
  
• Scoop the dough in the wells of both Skull Cake Mold and Bones Mold Cécoa (it makes 5 skulls and 5 pairs of bones). Freeze for 45 minutes to an hour. NOTE: The time will depend really on the size of the mold you are using as it will allow the quenelles to demold easily and keep their shape.
  

AURORA BÉCHAMEL SAUCE PREPARATION

• While your Quenelles are in the freezer, prepare the Aurora Béchamel sauce.
• In a sauce pan, heat the butter on medium until melted. Add the all-purpose flour and whisk until combined into a thick paste. Pour a 1/3 of the milk, continue to whisk until there are no more lumps ; then pour the rest of the milk together with the tomato paste. Season with Salt and Pepper (To taste). Continue to whisk until the Aurora Béchamel thickens (8-10 minutes). Once your Béchamel is ready, combine the red food coloring and Activated charcoal.
  1.60 oz butter, 1.06 oz all-purpose flour, 19.33 oz milk, 1 Tbsp tomato paste, salt and pepper, 1/4 tsp red food colorant, 1/4 tsp Activated charcoal
  

COOK!

• Bring a large pot of water to a boil. Peel the silicone molds from your quenelles and poach them in two loads. As soon as they float let the small ones cook for a couple of minutes and for the large ones let them cook 6 to 8 minutes. Set aside.
  

ASSEMBLY

• To serve, first add a large scoop of the aurora sauce at the center of your plate. Then, arrange the skull together with the set of bones. Serve right away. Enjoy & "Bone" Appétit!