Place all but about 2 Tbsp of the dark or milk chocolate wafers in a heatproof bowl. Fill a pot, that is not as wide as the heatproof bowl, one-third full with water and bring to a simmer over medium heat. Set the bowl on top of the pot. Turn off the heat; stir the chocolate and the heat from below will melt it.
When the chocolate is melted, remove the bowl from the heat and stir in the remaining 2 Tbsp. chocolate. Keep stirring until the second addition of chocolate is melted. (If it doesn't quite all melt, set back over water a short while and stir until it does.)
Carefully divide and spoon the chocolate into your chocolate moulds. Now decorate the top of each chocolate with some dried fruit and nuts. Set the chocolates in the refrigerator for about 15 minutes, or until the chocolate is completely solid.
Line a baking sheet with parchment paper. Carefully unmould the chocolates onto the baking sheet, and then set fruit and nut side up. Cover and store at cool room temperature until ready to plate and devour, or to package up and share.
Repeat the above steps with the white chocolate, melting, moulding and handling it the same way you did with the dark or milk chocolate.
Note: The dipping wafers, fruit and nuts are all available in our bulk foods department.