Chocolate Covered Marshmallows for 24 Servings

Instructions:

1. Prep the station. Line a large baking sheet with parchment paper so the chocolate doesn't stick.
2. Chop the chocolate. Break the 340 g of chocolate into uniform small pieces. Note: Uniform pieces prevent some parts from burning while others are still solid.
3. Melt the base. Place the chocolate and 15 ml of coconut oil in a bowl over simmering water. Cook 5 mins until mostly melted and shiny.
4. Smooth the mixture. Remove from heat and stir until the remaining chunks vanish into a velvety liquid.
5. Secure the marshmallow. Insert a toothpick or dipping tool into the top center of a marshmallow.
6. The first dip. Submerge the marshmallow into the chocolate until it is completely coated.
7. Remove excess. Lift the marshmallow and gently tap the tool against the side of the bowl. Wait until the steady stream turns into slow drips.
8. Place and set. Slide the coated marshmallow onto the parchment paper. Note: Use a second toothpick to gently push it off the tool if needed.
9. Add the flair. Sprinkle with 30 ml of assorted sprinkles and a pinch of flaky salt while the chocolate is still wet. Do this immediately before the shell hardens.
10. Final firming. Let the tray sit at room temperature for 20 minutes until the chocolate is matte and firm to the touch.