December 4th, 2014
Sujay Shah from Kii Naturals
Line baking sheet with foil or parchment paper.
In double boiler, melt chocolate, stirring over barely simmering water.
Dip each crisp halfway in chocolate. Shake slightly to remove excess chocolate. Place on prepared baking sheet to set.
Sprinkle with salt. Refrigerate until set, about 15 minutes.
Tip: Substitute salt for toasted sesame seeds or toasted shredded coconut or chopped candied ginger.