Photography: Raymond Hom
Source: Whole Living, January/February 2011
- 2 ounces dark chocolate
- 10 thin breadsticks (the thinnest you can find at the store)
Melt chocolate and spoon over 3/4 the length of breadsticks. Let excess chocolate drip off.
Transfer coated sticks to a parchment-lined baking sheet; refrigerate 30 minutes.