Method for manufacturing a chocolate product, in particular chocolate tablets or chocolate bars, having visible preferably particulate inclusions made from an edible non-chocolate material, comprising at least the following steps: - providing a mold (100, 200, 300); - providing inclusions comprising nuts; - providing heated chocolate having a viscosity between 1000 and 15000 mPas, preferably between 2500 and 12000 mPas, and even more preferably between 5000 and 10000 mPas; - distributing the inclusions on the mold (100, 200, 300) such that the inclusions rest at least partially in the curved bottom section of the at least one cavity element (110, 310, 320) of the mold (100, 200, 300); - depositing the heated chocolate in the mold (100, 200, 300) such that the arranged nuts essentially keep in place; - cooling the heated chocolate until the chocolate solidifies; - removing the solidified chocolate from the mold (100, 200, 300). wherein the mold (100, 200, 300) comprises at least one cavity element (110, 310, 320) in which inclusions and chocolate can be filled, wherein the cavity element (110, 310, 320) comprises a curved bottom section (120, 330, 340) and at least one adjacent side wall section (130, 350, 360) extending from the curved bottom section (120, 330, 340) to an upper side of the mold (100, 200, 300), wherein the cavity element (110, 310, 320) has the following dimensions: - a maximum depth between 10 and 80 mm; - a maximum width between 8 and 100 mm, wherein the ratio of the maximum depth to the maximum width is between 0.3 and 1.2; - the curved bottom section (120, 330, 340) has a radius between 4 and 50 mm; - the at least one side wall section (130, 350, 360) extends from the upper side of the mold (100, 200, 300) to a depth between 4 and 70 mm. - providing a mold (100, 200, 300); - providing inclusions comprising nuts; - providing heated chocolate having a viscosity between 1000 and 15000 mPas, preferably between 2500 and 12000 mPas, and even more preferably between 5000 and 10000 mPas; - distributing the inclusions on the mold (100, 200, 300) such that the inclusions rest at least partially in the curved bottom section of the at least one cavity element (110, 310, 320) of the mold (100, 200, 300); - depositing the heated chocolate in the mold (100, 200, 300) such that the arranged nuts essentially keep in place; - cooling the heated chocolate until the chocolate solidifies; - removing the solidified chocolate from the mold (100, 200, 300). wherein the mold (100, 200, 300) comprises at least one cavity element (110, 310, 320) in which inclusions and chocolate can be filled, wherein the cavity element (110, 310, 320) comprises a curved bottom section (120, 330, 340) and at least one adjacent side wall section (130, 350, 360) extending from the curved bottom section (120, 330, 340) to an upper side of the mold (100, 200, 300), wherein the cavity element (110, 310, 320) has the following dimensions: - a maximum depth between 10 and 80 mm; - a maximum width between 8 and 100 mm, wherein the ratio of the maximum depth to the maximum width is between 0.3 and 1.2; - the curved bottom section (120, 330, 340) has a radius between 4 and 50 mm; - the at least one side wall section (130, 350, 360) extends from the upper side of the mold (100, 200, 300) to a depth between 4 and 70 mm.