Begin by boiling your water in a saucepan.

When it reaches a roaring boil, remove it from heat. In a mixing bowl, combine the hot water, sea salt, vanilla extract, and baking powder. This mixture will start to create an aromatic base.

Next, gradually add the all-purpose flour, stirring consistently. At first, it may seem impossible to incorporate the flour fully, but keep at it until a smooth, cohesive dough forms.

It should not be sticky, and you should be able to handle it easily with your hands. If it's too wet, add a bit more flour.

In a heavy-bottomed pot, pour in enough vegetable oil to deep fry the churros. Aim for a depth of at least 2 inches.

Heat the oil over medium heat. You can test the oil's readiness by dropping a small piece of dough into it. If it bubbles and floats up, it’s go time!

While the oil heats, fill a piping bag fitted with a star tip designed for churros. If you don't have one, a simple ziplock bag with the corner snipped off will work, too! Carefully fill the bag with the churro dough.

Once the oil is hot and bubbling, carefully pipe about 4-6 inches of dough directly into the hot oil, using scissors to cut off the dough.

Fry the churros in batches, taking care not to overcrowd the pot. Fry them for about 2-3 minutes on each side, until they reach a golden color.

Once fried, remove the churros using a slotted spoon and transfer them to a paper towel-lined plate to absorb excess oil. Immediately roll them in a mixture of granulated sugar and ground cinnamon.

This is where the magic happens! That sugar-coating ritual truly sends them to “churro paradise.”

While the churros cool, melt your chopped dark chocolate in a heatproof bowl over a simmering pot of water, stirring constantly.

This method, known as a double boiler, helps you get that silky-smooth consistency that will elevate your churros from delicious to divine.