Melt the two types of chocolate separately over a double boiler at low heat. Transfer the chocolate separately to a bowl each.
Dip the salted pretzels about half way into the melted chocolate. Place on the side of the bowl to drain off excess chocolate so that the chocolate layer does not become too thick.
Carefully transfer the chocolate-glazed salted pretzels to a tray lined with baking paper and immediately sprinkle with shredded coconut, chopped almonds, cookie crumbs or hundreds and thousands. Leave the chocolate to cool and firm up fully before serving.
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