Nuts, such as cashews, pecans, slivered almonds, etc.
Dried fruit, such as dried cranberries, apricots, mango, etc.
Candied orange peel
Flakey salt, optional
In a medium saucepan, bring 2.5 centimeters of water to a simmer. Add 1 3/4 cups of the milk, semisweet, or dark chocolate chips to a large glass mixing bowl and place it over the saucepan. Slowly stir the chocolate just until melted.
Once melted, remove the bowl from the heat and stir in the remaining 1/4 cup of chocolate chips. Slowly stir until all of the chocolate has melted together then set aside for about a minute while you lay out a sheet of parchment paper onto a baking sheet.
While the chocolate cools slightly, place the white chocolate chips in a glass mixing bowl and allow it to melt over the simmering water. Be careful here as white chocolate melts much quicker than regular chocolate.
After about a minute, pour the chocolate out onto the parchment paper and spread to about a half centimeter thick. When the white chocolate has melted, drizzle it over top of the chocolate in a decorative pattern and, using a butter knife, swirl it around a little. Scatter the top of the chocolate with whatever toppings you’d like then place it in the fridge to firm up completely.