Valentine's Day Chocolate Covered Pretzels Recipe (2024)

FAQs

Why won't my chocolate stick to my pretzels? ›

Add a small amount of fat (butter, canola/vegetable oil, or coconut oil) then mix. Be careful though, if you add too much fat, the chocolate won't stick to the pretzel.

Luckily, there is a cereal box hack that can prevent this from happening. Simply cut small holes into the box and place the rods into the holes as the chocolate dries. This will allow the chocolate to solidify evenly all around the pretzel rods without any flat spots forming.

Dip each pretzel rod about 2/3 of the way up in chocolate. Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them. Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).

It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit. It could also be that the chocolate wasn't tempered, because untempered chocolate takes quite a bit longer to set.

Refrigerate all the pretzels until the chocolate is hard: Then remove from pan and store in an air-tight container in the fridge. The pretzels will keep for 7 to 10 days.

Chocolate turning white is due to processes known as 'fat bloom' and 'sugar bloom'. These happen when the cocoa butter or sugar in the chocolate reacts to changes in temperature or exposure to moisture, leading to a white or greyish coating on the surface.

If you have a bigger mold, you may be able to use a spoon or spatula. However, this method can be messy. We recommend using a pastry bag or a squeeze bottle to get the chocolate into the mold without wasting it. Using your bag or bottle, carefully fill each cavity of the chocolate mold.

Chocolate Pretzels FAQs

While you certainly can use foil instead of parchment to rest your chocolate covered pretzels, foil tends to rip easily so you run the risk of pieces of foil sticking in your coating. You could also use silicone baking mats if you don't want to use parchment.

Alternatively, you can use a bit of vegetable oil or shortening. Start by adding just a small amount (a teaspoon for every 100 grams of chocolate should suffice), stir it in, and see if the chocolate is thin enough for your needs. If not, add a little more, but remember – it's easier to add than to take away!

Freshly baked pretzels can be brushed or dunked in melted butter before topping (the butter will help the toppings to stick). Sprinkle over cinnamon sugar, or a blend of spices and grated dry cheese (such as Parmigiano-Reggiano).

How to make bride and groom chocolate covered pretzel rods? ›

How do you get salt to stick to pretzels? Before baking the pretzel bites, you dip them in a baking soda solution. This gives them the “pretzel” taste that commercial pretzels get from lye. After dipping them, place them on a parchment lined baking sheet and sprinkle them with salt immediately.