Dark Chocolated Covered Pretzels with Sagrada Rosa Sea Salt

Dark Chocolate Dipped Pretzels with Sagrada Rosa Sea Salt

Ingredients:

10 ounce dark chocolate chips bag, or semisweet

1 pound whole-wheat mini pretzels bag, unsalted

2 teaspoons sea salt flakes

Instructions

1.Line 2 baking sheets with wax paper.

2.Melt chocolate in a double boiler over medium heat on the stove top.*

3.*To make your own double boiler, put a metal or heat-proof glass bowl or pot over a pot of one-inch simmering water. Simmering water should not touch the pot or bowl that is on top.

4.Stir constantly. Once melted, remove from heat. Alternatively, heat in microwave safe dish for 30-second intervals and remove each time to stir until melted. Ensure that no water gets into the chocolate or it will seize.

5.Remove chocolate from heat.

6.Drop pretzels into melted chocolate a handful at a time. Remove one at a time with kitchen tongs or a fork, shaking off excess chocolate back into the bowl and placing the pretzel on the wax paper. Once each handful has been dipped in the chocolate and placed on the wax paper, sprinkle with sea salt while still hot.

7.Working in batches, finish all of the pretzels. Place the baking sheet in the fridge for at least an hour for chocolate to harden.

Yields 12 pretzels

recipe from: Skinny MS