Ingredients:

  • high-quality dark chocolate, at least 60% cacao
  • refined coconut oil
  • mini pretzels
  • flaky sea salt
  • freeze-dried raspberries, crushed
  • white chocolate chips

Instructions:

  1. Finely chop 3/4 of the dark chocolate and place it in a microwave-safe glass bowl. Microwave in 20-second bursts, stirring vigorously between each, until completely fluid.
  2. Immediately stir in the remaining 1/4 of cold, chopped chocolate and the coconut oil. Stir until smooth; this 'seeds' the mixture for a stable, glossy finish.
  3. Lay parchment paper on a baking sheet. Dip mini pretzels into the chocolate to coat thoroughly.
  4. Arrange two dipped pretzels in a 'V-Formation' at a 45-degree angle, interlocking them to create a structural heart shape.
  5. While the chocolate is still wet, sprinkle with flaky sea salt and crushed freeze-dried raspberries.
  6. Melt the white chocolate chips and drizzle over the hearts for contrast. Let set at room temperature or in the fridge for 15 minutes until firm.