Line 2 large baking sheets with parchment paper. Melt the chocolate in a double boiler over very low heat. Stir often until completely melted and smooth. Drop spoonfuls of the chocolate onto the baking sheets and use the spoon to create round coin shapes, about 1-1½ inches in diameter.

Top some of the coins with a sprinkle of cacao nibs and some with a sprinkle of candied ginger. Place in the freezer for 20 minutes to set.

Wrap in gold or silver candy foils. Store in the refrigerator for up to 1 week.