1- 1 1/2 tsp. oil (such as vegetable oil), depending on chocolate amount
Wash and dry apple. Stick a candy-apple type stick (or something similar) into the stem. Make sure it is stable.
Melt chocolate and oil in a bowl for 60 seconds, stirring every twenty seconds, until fully melted. The chocolate and oil should be evenly combined and the texture should be smooth. If the chocolate seems dry or clumpy, add a bit more oil- though there will be tiny caramel and sea salt crystals in the chocolate.
Place the apple in the bowl with melted chocolate. Using a spoon, cover the apple in chocolate and smooth out as best you can. Take apple out of bowl and make sure it is evenly coated.
Set apple down on wax paper or a plate, with the stick pointing up. Refrigerate for at least half of an hour.