Place the Callebaut® 811 Dark Chocolate Callets in a large heat-proof bowl over a saucepan of gently simmering water to create a bain-marie. Stir the chocolate until melted.

Pour the melted chocolate into an 8-bar silicone chocolate mould to fill each bar.

Evenly divide the cacao nibs, goji berries, coconut flakes, pumpkin seeds, toasted flaked almonds and Callebaut® Dark Chocolate Crispearls between the moulds.

Allow to cool and set before transferring to the fridge.