In a double boiler, melt 6 ounces of the chocolate.
Remove from heat, and stir in nuts and dried fruit.
Divide mixture evenly into molds. Lift mold slightly and thump down on table or counter top to help chocolate settle, and fill any air pockets. Let cool slightly.
In the same pan, now melt remaining 4 ounces of chocolate.
Divide melted chocolate evenly between molds, smoothing the surface with soft rubber spatula, or back of spoon.
Let cool completely. It's ok to put the whole mold (perfectly level) in the freezer for 15 minutes, if you'd like to speed up the cooling process.
When chocolates are completely cool, pop out of molds. If you have used the freezer to speed up cooling time, it's important to allow the chocolates to come back down to room temperature before packaging. You don't want to trap any condensation inside your packaging materials.
Wrap chocolates in parchment or waxed paper. Then wrap or package them as decoratively as you like!