Combine milk chocolate and bittersweet coating in a double boiler or microwave-safe bowl. Heat on low until melted and smooth.

Place mat in the mold and mark the mat where it extends beyond the mold. Remove mat from mold and place on a flat work surface. Using an offset spatula, spread 3/4 of the mixture over the mat as evenly as possible until your markings. Place into log mold and secure into mold, using large rubber bands if necessary.

Place in the refrigerator or freezer to set. Set aside the remaining chocolate.

Melt white milk chocolate in a double boiler or microwave.

Stir cream cheese and confectioners’ sugar together by hand in a large bowl; do not use a mixer. Add melted white chocolate and mix to combine. Pour into chocolate crust.

Tap log on the counter to settle the mixture. Place in the refrigerator to set.

Re-melt remaining milk chocolate. Spread across the bottom of the mold and place in the fridge to set.

Use a knife to gently loosen the log and turn over onto a platter.

Enjoy this chocolate confection at cool room temperature for easiest slicing.