Free-Form Chocolate Candies - cooking recipe

Ingredients

6 ounces semisweet or bittersweet chocolate, melted, slightly cooled
Toppings as desired (such as pecan halves; dried tart cherries; thinly sliced dried figs; thinly sliced candied ginger; puffed quinoa or rice; salted, roasted pumpkin seeds; bee pollen; flaky sea salt; and/or demerara sugar)

Preparation

Turn a rimmed baking sheet over and place a sheet of parchment paper on top. Spoon or pipe quarter-size mounds of chocolate onto parchment, spacing about 2\" apart (you should have about 30). Using a small offset spatula or the back of a spoon, spread outward in a circular motion to make silver-dollar-size disks. Top as desired. (You don't need to use all the toppings on every disk.) Chill until cold and set, 30-35 minutes.
Carefully peel candies off of parchment just before serving.
Candies can be made 4 days ahead. Keep chilled.