Ingredients:

  • 1 lb mini-twist pretzels or pretzel rods
  • 12 oz high-quality semi-sweet or dark chocolate (60% cacao), chopped
  • 2 tsp refined coconut oil
  • 1 tsp flaky sea salt

Instructions:

  1. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
  2. Place 9 ounces (3/4 of the total) of the chopped chocolate and 2 teaspoons of coconut oil in a microwave-safe glass bowl.
  3. Microwave the mixture in 30-second bursts at 50% power, stirring vigorously between each interval until smooth.
  4. Remove the bowl from the microwave and stir in the remaining 3 ounces of 'seed' chocolate. Continue stirring until all chocolate is melted and the mixture is glossy and slightly cooled.
  5. Using a fork or dipping tool, immerse each pretzel fully into the chocolate. Tap the tool against the side of the bowl to remove excess coating.
  6. Place the dipped pretzels onto the prepared baking sheet and immediately sprinkle with a pinch of flaky sea salt.
  7. Transfer the baking sheet to the refrigerator for 20 minutes to flash-chill and set the chocolate instantly.