Free-Form Chocolate Candies
['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)']
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.
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