Ingredients:

  • 24 mini heart shaped pretzels (approx. 60g)
  • 0.5 tsp sea salt flakes
  • 1 cup High-quality dark or semi sweet chocolate chips (170g)
  • 1 tsp refined coconut oil (5g)
  • 2 tbsp natural pink sanding sugar or dried raspberry dust (10g)
  • 1 tbsp white chocolate (15g)

Instructions:

  1. Line a large baking sheet with parchment paper and set your pretzels in a bowl for easy grabbing.
  2. Place the dark chocolate chips and the refined coconut oil into your glass bowl.
  3. Microwave the mixture in 30 second bursts, stirring vigorously between each session. Stop when you see only a few small lumps left and stir until they melt from the residual heat.
  4. Drop one pretzel into the chocolate. Use your fork to submerge it fully until it is completely coated in a velvety layer.
  5. Lift the pretzel with the fork and tap the handle against the edge of the bowl. Wait until the excess chocolate stops dripping to avoid messy feet on your parchment.
  6. Gently slide the pretzel onto the parchment paper. Use a toothpick if it gets stuck to the fork.
  7. Immediately sprinkle a pinch of sea salt and a dusting of pink sugar over the wet chocolate. Watch for the sugar to stick before the chocolate sets.
  8. Melt the white chocolate in a separate bowl (15 second bursts) and snip a tiny corner off a sandwich bag to drizzle thin lines over the hearts.
  9. Place the entire tray in the freezer for exactly 5 minutes until the chocolate is firm and matte.
  10. Peel one heart off the paper. It should release easily with a clean snap.