Although mendiants are a Christmas tradition in France, these free-form chocolate rounds are so appealing and easy to prepare, they also make Valentine’s Day treats. Silver dollar-size, the chocolates can be adorned with endless embellishments.

I like to top them with something salty-crunchy or fruitlike tart: roasted and salted pepitas, dried cherries, chopped Marcona almonds, thinly slivered dried pineapple or candied ginger. Candies can be prepared four days ahead and stored in the refrigerator.

Yield: About 20-25

INGREDIENTS

Parchment paper

6 ounces bittersweet chocolate, such as a portion of Trader Joe’s Belgian “Pound Plus” bar

Garnishes: Roasted and salted pepitas, dried cherries, chopped Marcona almonds, thinly slivered dried pineapple or candied ginger

Optional: Flaky sea salt such as Maldon

DIRECTIONS

1. Turn rimmed baking sheet over and place a sheet of parchment paper on top.

2. Finely chop chocolate. Place water in bottom of double boiler, using just enough so it doesn’t touch bottom of upper pan. Bring to a gentle simmer. Place chocolate in top of double boiler. Melt chocolate, stirring very frequently. Chocolate should be just warm enough to melt but not hot. Remove upper pan from double boiler (with the chocolate) and wipe bottom of pan to remove any water.

3. Spoon quarter-size mounds on parchment, leaving 2 inches between them. Using small offset spatula, spread outward in a circular motion to make silver-dollar size discs. Top with desired garnishes. If you like, sprinkle some with a little flaky sea salt. Chill until cold and set, 30-35 minutes.

Source: Adapted from Bon Appetit magazineAccus vellecum