To make chocolate shells fill a silicone mould with melted chocolate and tap gently.
Upturn the mould to remove excess molten chocolate so that only a thin layer is left behind.
Refrigerate for 10 to 15 mins.
To make chocolate sheet, spread the chocolate on a flat silicone mat, sprinkle chopped pistachio, cranberries, almond slivers, chopped hazelnuts, black raisins.
Refrigerate to set the chocolate, carefully demould the chocolate shells from the silicone mould, take a piece of the Mathura peda and place in the centre of one chocolate shell, cover it with another chocolate shell and seal it with melted chocolate, refrigerate for 5 10 mins to seal the edges.
Once set, remove the Mathura peda filled chocolate balls and dip them in the melted chocolate.
Wrap each chocolate ball loosely in foil and refrigerate for 10 15 minutes.
Unwrap the chocolate balls and dust them with edible bronzer with a brush.
Plate the Mathura chocolate balls in a serving dish and break the dry fruit infused chocolate sheet into small pieces and arrange them on the plate.