- Line a baking sheet or large plate with wax paper. Place the cubes on the wax paper e so they are slightly spread out and don't touch each other. Use a paper towel to draw out any excess moisture from the watermelon.
- Stick a toothpick at the top of each piece of watermelon. Then, place the baking sheet in the freezer for 30 minutes.
- While the watermelon is in the freezer, melt the chopped chocolate. Add a few inches of water to a pot over medium heat and add the chocolate to a heat-resistant or theramal glass bowl and set aside. When the water starts to boil, set the bowl on top of the pot. The water should not touch the bottom of the bowl.
- Use a spatula to constantly stir the chocolate until it's melted.
- Hold onto a cube with the toothpick and dip it in the warm chocolate. Let any excess drip off back into the bowl. The chocolate hardens quickly so have the salt ready to sprinkle as soon as the extra chocolate stops dripping. Transfer your complete watermelon bite to the wax paper to set. Repeat with all of your watermelon.
- Serve immediately or store in the freezer until ready to serve.
- Microwave your chocolate in 30-second increments, stirring in between if you don’t have a proper glass bowl to double boil the chocolate.
- Do not use chocolate chips for this recipe. They have a waxy coating that makes it more difficult for the chocolate to stick to the watermelon.
- This is also fun to do with cookie cutters and different shapes. You can even use sprinkles to make it more fun for your kids!