Melt the chocolate over a double boiler until it is smooth.
Allow chocolate to cool for 10 minutes.
Line two tall glasses with the piping or ziplock bags and slowly pour chocolates into the bags.
Cut the very tip off of the bags. Cut a smaller hole than you would think. Test the thickness of the chocolate and cut more off the tip if needed. It should be thick enough that the spider webs will not be too delicate but not too think that the spider web will be crowded.
Place skewer sticks on a large piece of wax paper.
Start by piping a straight line over the skewer stick. The stick will most likely fall to one side, this is okay. Go back over the line with more chocolate to make it thicker. You want this line to be thick so it won't break.
Continue piping straight lines until you have four straight lines around the stick.
Starting in the center, start piping a spiral and continue until you have reached the outside.
While the chocolate is still warm, dust with sprinkles.
Place spider webs in the refrigerator until cold.
Slowly peel off the wax paper from the spider webs