Place the dark, milk or white chocolate, whichever you're using, in a heatproof bowl and place the bowl over a saucepan of water on a low heat. Bring the water to a simmer, then take it off the heat and let the chocolate melt in the bowl, stirring it from time to time.
Line a baking tray with parchment paper. Carefully drop a teaspoon of liquid chocolate on the paper, it will spread out slightly to form a round disc. Repeat for all the remaining chocolate. Then carefully, while the chocolate is still liquid, add any of a variety of toppings - see the list at the end of this recipe for inspiration.
Put the tray of mendiants somewhere cool to set, then carefully lift them off the paper and serve.
If you're making these in advance - which you can, up to a few days - make sure to store them somewhere cool, but preferably not the fridge, as they will 'sweat'.
Toppings to try:
Dried fruit such as dried cranberries, raisins, sultanas, or candied peel; chopped crystallised ginger; nuts such as whole (or chopped) almonds, hazelnuts, pistachios, walnuts, pecans; a pinch of dried chilli flakes; a pinch of ground cinnamon or ginger; sea salt flakes; a little gold leaf!