In a heat-proof bowl, melt chocolate chips in the microwave using 1 min. bursts on MED power, stirring in between. Stir in cardamom, coconut, blueberries and half of the apricots and walnuts. Spread chocolate mixture into a plastic wrap-lined 13 x 9 in. (3 L) baking dish and smooth the surface. Refrigerate until well set, about 2 hours.
Melt white chocolate in the microwave using short bursts on MED power, stirring in between. Cool until chocolate no longer feels hot to the touch. Letting white chocolate drip off the end of a spoon, drizzle the surface of the dark chocolate first vertically, then horizontally. Sprinkle with remaining dried apricots and nuts. Return to the fridge for at least 40 min., or until very firm. Break into pieces, pack into an airtight container and store in a cool dry place up to 3 weeks.