Monday, 3 October 2011

Chocolate Pretzels

Pretzels with chocolate? Really?! 


If you are reading this from the US you'll probably know all about the little bundles of joy that are chocolate pretzels. In the UK most people have never heard of them, and that's a travesty. Don't be put off by the strange combination - they are so tasty and best of all they are very easy to make.

homemade chocolate pretzels

You will need:
200g good quality chocolate
Salted pretzels
Makes around 50, which, if you are like me, will last less than a day.

The traditional method of melting chocolate is to put a glass bowl over a saucepan of water, but that's a lot more effort and washing up. You can melt chocolate in the microwave as long as you only give it short bursts (10-15 seconds) and stir it well in between.

You want your chocolate to end up shiny, and to do this you need to go through a process called tempering (more info here). If you have a chocolate thermometer (like this) you need to make sure you've reached the right temperature. If you don't, just melt the chocolate in the microwave until it is mainly melted but there are still some lumps. At this point, just stir the chocolate and the heat will melt the remaining lumps. You don't want to get the chocolate too hot as when it's set it will "bloom", i.e. look white and streaky. If this happens it is still fine to eat, it just doesn't look as good.

Dip each pretzel in to the cholcolate and lay onto a baking tray or baking parchment. I find this easiest done with two forks. If the pretzels are getting too coated and you cannot see the holes, try pressing it against the side of the bowl and scraping off some of the chocolate. Leave to cool (preferably in the frige - they are ready quicker and I think chocolate always tastes better cold).

If you are giving these as gifts, place the pretzels in cellophane bags and decorate with ribbon. Otherwise, ENJOY :)

 photo homeeee_zps214aed0e.jpg


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