1) Add an inch or 2 of water in a pot, bring to a boil, then lower to simmer. In a metal bowl that sits on top of the pot (make sure water doesn’t touch the bottom of the metal bowl) add 2 TBSP of avocado oil and 15 oz of dark chocolate chips. (*You can also use a double-boiler). Whisk until the chocolate is melted. Remove bowl from pan and let chocolate cool for a few minutes. 2) Dip a jalapeño pepper into the dark chocolate, coating the whole pepper. Repeat until all peppers are covered in chocolate. Place each dipped pepper on parchment paper. 3) Place peppers in refrigerator to harden the dark chocolate. 4) Reheat water in the pot and bring to a boil, then lower to simmer. In the metal bowl that sits on top of the pan add 1 TBSP of avocado oil and 5 oz of white chocolate chips. Whisk until the chocolate is melted. Remove bowl from pan and let cool for a few minutes. 5) Using a spoon, drizzle white chocolate over peppers or use a pastry bag to drizzle chocolate. 6) Place back in the refrigerator to cool, then enjoy!