What is the best Chocolate to use to cover pretzels? One that will not be too messy and will dry shiny.?
I would like to create some Christmas presents of decorated chocolate-covered pretzels both the twists and rods. Plan to dip the rod ends into sprinkles, cocoanut, nuts and so forth to fancy them up. Just need to know which chocolate to use (bittersweet, milk or dark) and how to get it on the pretzel so it will set up and not be messy but still be edible. Thanks for any assistance you can provide. Also, I would like to be able to store them at room temperature without melting.
I make hundreds of these for the holidays and use a mix of semi sweet chocolate chips and milk chocolate chips. Works great. I simply dip melt mine in a pan over low heat, dip and add decorations if you want and use my cookie racks to dry the pretzels on. Easy breezy and impossible to screw it up.
Let them dry completely, sometimes I dry mine on cookies sheets lined with wax paper and stick them in the freezer for a bit if I am making a huge batch, which I usually am.
Melt and Pour Chocolate Making Made Easy DEMO Mabel White Home Living produced by Deborah R. Dolen
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