Add finely grated orange zest, a dash of nutmeg and cinnamon and melted milk chocolate. Transfer into moulds, allow to set then slice into bars.
Add a few drops of peppermint extract, crushed peppermint candies and melted dark chocolate. Fill moulds with ingredients, allow them to solidify and then cut them into bars.
Melt white chocolate and mix in crushed gingerbread biscuits and spices. Fill moulds, refrigerate until solidified then slice into bars.
Mix crushed chocolate sandwich biscuits with melted dark chocolate and mint extract. Fill moulds, let them cool and then cut them into blocks.
Pour caramel sauce over melted milk chocolate then mix in chopped pecans. Fill moulds and chill until solid then slice into bars.
Melt the dark chocolate then stir in the toffee pieces and sea salt. Transfer into moulds, allow to cool and then slice into blocks.
Melt the white chocolate, mix in the crushed freeze-dried raspberries and stir in a small amount of vanilla extract. Fill moulds and allow them to solidify then slice them into blocks.