Ingredients:

  • 1 lb pretzels (rods, mini twists, or snaps)
  • 12 oz high-quality dark chocolate (60% cacao)
  • 12 oz white chocolate bars (with cocoa butter)
  • 1 tbsp coconut oil
  • 1 tsp flaky sea salt

Instructions:

  1. Line large baking sheets with parchment paper. Note: This prevents sticking and makes cleanup a breeze.
  2. Chop the chocolate. Break the dark and white chocolate bars into uniform, small pieces. Note: Smaller pieces melt more evenly and prevent hot spots that can scorch the chocolate.
  3. Melt with care. Place dark chocolate and half the coconut oil in a microwave safe bowl. Heat in 20 second bursts until it smells rich and looks glossy.
  4. Temper the white chocolate. Repeat the melting process for the white chocolate in a separate bowl. Stop heating when a few small lumps remain and stir until smooth.
  5. The first dip. Submerge the pretzel into the dark chocolate, leaving about an inch of handle. Lift and tap gently until the excess flows off in a thin stream.
  6. Transfer to parchment. Place the dipped pretzel onto the prepared sheet. Note: Give them space so they don't fuse together as they set.
  7. Add the drizzle. Use a spoon or a small piping bag to drizzle the white chocolate over the dark coated pretzels. Work quickly before the base layer sets completely.
  8. Salt and garnish. Sprinkle the flaky sea salt over the wet chocolate. Wait 10 seconds after dipping so the salt doesn't sink.
  9. The cold set. Place the baking sheets in the refrigerator for 20 minutes. Wait until the chocolate feels firm and doesn't leave a fingerprint.
  10. Final check. Peel a pretzel off the paper; it should come away cleanly with a satisfying snap.