2. Toast the nuts/seeds: I recommend toasting the nuts/seeds. It's not strictly necessary, but it gives them a deeper flavor and a nice crunch. Toast them on a baking sheet for 5 to 10 minutes at 350 F, until slightly darkened and fragrant. Cool completely before using.

3. Chop large ingredients: Roughly chop larger ingredients like nuts, large dried fruits and long strips of candied ginger until they're pea-sized or smaller.

4. Place the ingredients in separate bowls: Place all the dried fruit in one bowl, the chopped nuts in another bowl, and so on. This makes them easier to sprinkle evenly over the chocolate squares.

5. Chop the chocolate: Using a serrated knife, chop the chocolate into small pieces no bigger than a chocolate chip. If you're using chocolate chips or discs, you don't need to chop them.

6. Melt the chocolate: Transfer the chocolate to a microwave-safe measuring cup. Microwave at half-power for 1 minute, then stir. Microwave another 20 seconds at half-power and stir. Continue microwaving at half-power and stirring every 20 seconds until only a few small lumps remain. Stir until the remaining lumps have melted.

7. Divide the chocolate between all the wells of the ice cube tray: Fill the wells with just 1/4- to 1/2-inch of chocolate -- the equivalent of a tablespoon or two.

8. Sprinkle the toppings over the chocolate: Sprinkle a little of each topping over the chocolate. When finished, use your fingers or the back of a spoon to very gently press the toppings into the chocolate to make sure they stick. If you have any leftover melted chocolate, you can drizzle it over the tops of the bites.

9. Let the chocolate set: The chocolates will set in a few hours at room temperature, or you can place the trays in the fridge to help the chocolate set more quickly.

10. Store the bites: Carefully pop the bites out of the ice cube tray (thinner bites might crack if pressed in the middle, so be gentle). Transfer the bites to an air-tight container. Store at room temperature for several weeks (or store in the fridge if your kitchen is very warm).

(Emma Christensen is the former editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)