Melt the chocolate over a double boiler for the best results. Chop or break the chocolate into sugar cube size pieces. Place in a stainless steel or non-reactive glass bowl over a pot of simmering water. Whisk until melted. You may need to add a splash or two of cream to reach your desired consistency. You want it to look like melted chocolate from a fondue fountain.

Dip each marshmallow in the chocolate and turn until completely covered. Remove from the chocolate, letting any excess drip back into the bowl. Place each marshmallow on a parchment paper-lined cookie sheet. Repeat until all mallows are covered.

Top each marshmallow with crushed pretzels and Maldon sea salt (you could also try peppermint, sprinkles, or crushed nuts). To crush the pretzels (or other toppings), place a handful into a small bag and use the back of a wooden spoon or kitchen mallet to crush.

Pop the cookie sheet into the freezer for about tan hour to let the chocolate set. Remove and store the chocolate covered marshmallows in an airtight container for up to one month (or place in glass jars to give as gifts!).