1. Line 2 - 3 baking sheets with wax or parchment paper.
2. Melt the chocolate in the top half of a double boiler set over barely simmering water.
3. Working with one chip at a time, dip halfway into the melted chocolate. Gently shake to remove excess and place on your prepared sheet. Sprinkle with some of your topping and repeat with remaining chips (i
4. f drizzling with white chocolate, let the chocolate coating set beforehand).
5. Store covered, at room temperature, for 2-3 days.