First, we need to prepare our toppings, we’re going to crushed some nuts and measure all toppings we want to use. (If you want to use dried fruits like mangoes, blueberries, cranberries, pomegranate or even golden raisin just cut them into tiny bits.)

In a chocolate molder, place desired topping in each cavity as thin as possible to create a single layer, coz’ too much toppings won’t stick in your chocolate later on.

Fill each cavity with topping and when you’re done, set aside. (If you’re using a silicon mold, make sure to place it on a flat tray for an easy transport later on.)

There's 2 Ways to melt your Chocolate: you can use the Bain Marie method “Double Boiler” or the quick and easy 30 seconds Microwave method, all you have to do is to heat it for 15 sec and stir and another 15 sec and stir until smooth and it’s ready. But, if you’re using the double boiler, make sure that your water is low and it’s not boiling.

All you need is a slow and steady simmer, to melt your chocolate.

Keep on stirring until becomes smooth and runny.

Carefully, spoon melted chocolate slowly in each cavity until you’re done with all your melted chocolate.

Please place your molder in a flat surface or a tray, for even result and leave it to cool.

Repeat process with the other chocolate bars.

Chill chocolates until hardens. In a tray, flip slowly and unmold each chocolate.

Place individually in a small paper liners and arrange chocolates in mini- chocolate boxes or clear plastic containers.