Fruity Chocolates With Sea Salt

Fruity Chocolates With Sea Salt

24 oz. Dairy Free 72% Chocolate (Theo’s is my favorite)

1/2 tsp. instant coffee granules

1/4 cup dried, wild blueberries

1/4 cup mixed dried berries, chopped (I used cherries, cranberries, and strawberries.)

1/4 cup gluten-free pretzels, lightly smashed

1/8 cup coarse sea salt

about 40 miniature candy paper cups

Measure out blueberries, chop mixed berries, crush pretzels, and unwrap chocolate squares.

Pour sea salt onto a small dish, place 40 candy wrappers on parchment paper.

Place chocolate squares in double broiler over medium-low heat. Add instant coffee granules.

Melt, stirring occasionally until smooth.

After chocolate is completely melted, slowly add the blueberries, chopped mixed berries, and pretzels, incorporating one at a time. Stir until completely combined and remove from heat.

With a teaspoon, carefully fill paper cups about 3/4 full. Stir the chocolate in the double broiler as you go so that you have an even amount of fruit and pretzels in each paper cup.

After the paper cups are filled, sprinkle with a small amount of sea salt. Allow to set.