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When melting chocolate, I find it best to use a double boiler. Forget the microwave.
why keep in fridge to store? you don’t do that with regular pretzels ?
Good question. Because the chocolate in these pretzels is not tempered, it will melt very easily and may make a bit of a mess! Also, keeping them in the fridge keeps the chocolate from getting that powdery white “bloom” that untempered chocolate can get.
I attempted this a few times. The chocolate in the bottom of the bowl always burn before I can get it completely melted to dip pretzels in. I also poured a little oil in at one time. Same result.
Are you melting your chocolate in a microwave, or on the stove? Either way, go slow and low when heating your chocolate– it can be overheated easily, as you learned :( Sorry to hear that.
If you did microwave your chocolate, I’m guessing the wattage in your microwave is high. Next time you melt chocolate, do it in 30-second bursts, stirring it every time. It might seem tedious, but it’ll prevent scorching.
Melt the chocolate in a double boiler on top the stove. It’ll never burn that way. If you have CHOPSTICKS use them to stir the chocolate.
Stir frequently for best results…
Loved it, pretzels turned great..
Easy enough. A little more time consuming than I thought but I had never made these before. Worth the effort though because I used dark chocolate and my husband loved them.
Sorry, this was a fail. The chocolate was too thick and clumped up, even tho I reheated it half way thru. Glad I only did a small batch. Wondering how I could have thinned it out a bit? Maybe butter?
We’re sorry to hear this gave you issues! Melted chocolate is very sensitive to temperature changes, even of a degree or two, and it does indeed get clumpy as you are working with it and it calls. Next time, if the melted chocolate gets clumpy or too thick, try microwaving it in 15 second bursts, stirring well after each burst, until it’s loosened up a bit. It should take just a few bursts. And if it gets too thick again, do another quick melt. I used to work in a chocolate factory, and trust me, I know ALL the fails, because I’ve done them!
I tried it again because, although ugly, they were crazy delicious. This time I only melted a handful of chocolate chips and reheated them after every 10 or 12 pretzels. I also used a glove on my working hand because this stuff sticks to everything and is very hard to wash off.
Personal tweaks: I added some cinnamon and nutmeg, and a tiny bit of cayenne, and dusted with sprinkles. Rave reviews!
use some canola oil it will thin it out. do not use olive oil as the taste will definitely change
Thanks for sharing, Susan. Adding oil to the chocolate keeps it from developing that powdery white “bloom” when it solidifies. You don’t want to add too much or it won’t set. About 1/2 teaspoon per 8 ounces of chocolate is good. Shortening or coconut oil work, as well. There’s nothing wrong with using olive oil as long as you love olive oil. I myself love the combo.
But it’s too cool a temperature that causes chocolate to get gloppy. Just zap it in the microwave for 30 seconds or pop it over a double boiler of simmering water for half a minute or so and your woes should vanish!
Yes I like this …….
Delicious! A definite hit.
THANK YOU this answered all my questions
Last sentence has a typo. Great recipe though, thanks for sharing.
Ah! Good catch! We’ve fixed the typo!
I used Rold Gold Pretzle Tony Twists. They are a little bit bigger but thinner so they look better. And chocolate doesn’t get soft. :)
Is delicious aka we made it!
Made them and was so pleased. Simple yet delicious. Only problem was that after 2 hours in fridge, when I served immediately, the chocolate virtually melted on everyone’s fingers. Could not eat an entire regular size twist without the chocolate getting soft. Any advice ?
First time to make, not sure I did it correctly, a bit messy but a very easy recipe to follow
The chocolate covered pretzels we’re amazing, so easy to make and look so beautiful. I decided to try to make some with butterscotch chips. Oh my goodness the combination of a salted pretzel and butterscotch a definite match made in heaven.
Do you think chilling or freezing the pretzels before enrobing would help the chocolate?
It might help a little bit I don’t think it seems really necessary unless you have gotten your chocolate very warm and liquidy, in which case it might help the chocolate firm up a bit. But I haven’t tried it. If you do, come back and let me know!
I’m going to try this recipe but I’m going to sprinkle with crushed peppermint!!!!
this was a FANTASTIC IDEA!!!!!! My husband LOVED these. thanks!!
Make sure you are using real chocolate. Some off brand chips are immitation, if your chocolate is too thick add a little shortening or oil. I find a tsp of canola oil usually does the trick and doesn’t give an off flavor. Go slow when heating your chocolate, it can be over heated easily making it unworkable.
Can I use almond bark chocolates?
I tried melting choc morsels followed all directions for Micro Choc did not get soft enough to dip pretzels. And more heating dried it out . ???? SUGGESTIONS
Hi, Kathy! What kind of chocolate chips were you using? It sounds like they might have had an ingredient in them that maybe prevented them from melting. I usually use Nestle chocolate chips for most of my baking and melted chocolate needs!
I make these all the time I use a little cooking oil (Crisco) in my chocolate before melting them. Helps a great deal!