1. Take a container of an appropriate size.
2. Pour brown sugar into the container. There should be just enough brown sugar to cover half of your figure.
3. Press the brown sugar together in the container.
4. Find your desired figure.
5. Press the figure into the brown sugar so that half of the figure is covered by the sugar, leaving an imprint.
6. Make another imprint.
7. Find a cutting board and a knife.
8. Chop chocolate finely on the cutting board.
9. Pour a little water into a pot.
10. Bring the water to a boil on the stove.
11. Find a bowl that fits to stand on top of the pot.
12. Put about half of the chopped chocolate in the bowl.
13. Place the bowl on top of the pot with the hot water.
14. Let the chocolate melt over the water bath. The chocolate should reach a temperature between 48 and 50 degrees Celsius (122 degrees Fahrenheit).
15. Find a new bowl and pour the unmelted, chopped chocolate into it.
16. Allow the melted chocolate and chopped chocolate to melt together. Add more of the melted chocolate if there is not enough to cause the mixture to meld. The temperature should be between 29 and 30 degrees Celsius (86 degrees Fahrenheit) when working with white chocolate. If using dark chocolate, the temperature should be between 31 and 32 degrees Celsius (90 degrees Fahrenheit), and if using milk chocolate, it should be between 30 and 31 degrees Celsius (88 degrees Fahrenheit).
17. Pour the tempered chocolate into the imprints.
18. Allow the chocolate to set before lifting out the chocolate figures.
19. Brush your chocolate figures well to remove the brown sugar.

Depending on what you want to use your figures for, you can choose to join the two halves together afterwards. Spread a bit of melted chocolate on the surfaces and press the figures together. It just requires that the surfaces are relatively smooth so that the chocolates can be pressed entirely together for a neat result.