Place the different ingredients into the chocolate mould
Pipe over the tempered Callebaut Gold chocolate
Tap it gently to get rid of the air bubbles, but not too much so the chocolate falls all the way through the ingredients and hides them.
You can also place some of the ingredients onto the back of the mould to make it even more luxorious
Allow to set in a cool place (ideally a choclate fridge)

You can also change the ingredients depending on the season

• Spring - candied pear and roasted almond
• Summer - gold chocolate paired with dried mango and freeze dried strawberries
• Autumn - pecan and dates
• Winter - dried fruits, cranberries, pistachio, apricots