- Semisweet chocolate chips (or bittersweet)
- Toppings: any variety of nut, dried fruit, sea salt, granulated sugar, seeds or even coconut bacon. I used homemade coconut bacon, dried goji berries and coconut sugar.
Tip: dried cranberries, raisins, apricots, candied orange peel, almonds, pistachios, hazelnuts, walnuts all make excellent traditional toppings. Get creative with the toppings! I like pepitas lightly spiced with ground cayenne too.
- Line a cookie sheet with parchment paper.
- Melt chocolate chips in a double boiler. Stir gently and continuously until chocolate is shiny and smooth.
- Drop about one tablespoon of warm melted chocolate onto the parchment paper and use the spoon to form a circle. Allow them to set for about a minute before gently adding toppings. Tip: create your chocolate circles a few at a time to add your toppings before the chocolate begins to harden. Reheat the bowl of melted chocolate as needed.
- Allow all the chocolates to set for at least 30 minutes on the parchment paper. Enjoy immediately or save in the fridge for a few days.