Ingredients:

  • 24 Large organic sourdough pretzel twists (approx. 200g)
  • 2 cups (340g) High-quality white chocolate chips
  • 1 tsp Virgin coconut oil
  • 1/4 tsp Pure vanilla bean paste
  • 1/2 tsp Flaky sea salt

Instructions:

  1. Line a large baking sheet with a silicone mat or parchment paper and ensure the work area is cool and dry.
  2. Fill a saucepan with 1 inch of water and bring to a simmer. Place a heat-proof bowl on top, ensuring it does not touch the water.
  3. Add 3/4 of the white chocolate and coconut oil to the bowl. Stir constantly with a silicone spatula until 80% is melted.
  4. Remove from heat and stir in the remaining 1/4 of chocolate and vanilla bean paste until completely smooth.
  5. Using a dipping fork, submerge each pretzel into the chocolate. Lift and tap gently to remove excess coating.
  6. Place coated pretzels on the prepared baking sheet and sprinkle immediately with flaky sea salt.
  7. Allow to set at room temperature for 20 minutes until the shell is firm and glossy. Refrigerate for 15 minutes for a high-gloss finish.