Butter a baking sheet, or a sheet of greaseproof paper.
Melt the chocolate in the microwave or in a double boiler until smooth, stirring.
Stir in all the remaining ingredients. Spread the mixture out on the baking sheet or greaseproof paper (I think paper is easier). Smooth down with a plastic spatula (it helps to butter the spatula too) to about 1/2 cm thickness.
When the mixture is firm but not hard, cut out with gingerbread man-shaped biscuit cutters. Any leftovers can be moulded together and served in patty cups as crackles.