Chocolate Covered Pretzels in 45 Minutes for Salty Sweet Snacks

Instructions:

1. Line two large baking sheets with parchment paper until the surface is completely covered.
2. Chop the 12 oz of dark chocolate into uniform, pea sized pieces to ensure even melting.
3. Place 9 oz of the chocolate into a double boiler over low heat.
4. Heat the chocolate, stirring gently, until it reaches exactly 115°F.
5. Remove from the heat and stir in the remaining 3 oz of cold chocolate until the mixture is silky and smooth. This seeding process stabilizes the chocolate.
6. Whisk in 1 tsp of coconut oil until fully incorporated and glossy.
7. Drop one pretzel into the bowl and use a fork to submerge it completely.
8. Lift the pretzel and tap the fork against the side of the bowl until the excess chocolate drips off.
9. Place the pretzel on the parchment and immediately sprinkle with a tiny pinch of flaky sea salt.
10. Allow the pretzels to set at room temperature for 30 minutes until the chocolate is firm to the touch.