In a microwave-safe bowl, fully melt or temper the chocolate. If tempering, once the chocolate is melted, add the 150g of seed chocolate and gently stir until a food thermometer reaches 80F. Gently warm the chocolate in the microwave in 5-10 second intervals until the temperature reads 84-86℉ for white and milk chocolate and 86-88℉ for dark chocolate. (See "Tips for Success" for a complete tempering guide).
Use your hand to dip the pretzels halfway into the chocolate, or use a dipping tool to fully immerse the pretzels. In either case, tap the pretzel against the surface of the chocolate a few times to avoid chocolate drippings, then lightly scrape the underside of the pretzel against the side of the bowl to remove any excess.
Sprinkle toppings over the pretzels to coat while the chocolate is still wet, then place on a prepared baking sheet. Repeat until all of the pretzels have been enrobed. Chill in the fridge until fully set.
