1. Prepare a baking sheet by lining it with waxed paper or
parchment.
2. Place the chopped chocolate in a microwave-safe bowl and
microwave in 30-second intervals, stirring after every 30
seconds. If you are using chocolate chips, consider adding a
tablespoon of shortening to help thin out the chocolate--
chocolate chips tend to be thicker when melted. When
chocolate gets overheated it thickens and becomes unworkable,
so watch your chocolate carefully during the melting process.
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Take it out of the microwave when there are still a few unmelted
bits remaining, and stir until the final chunks melt.
3. If dipping pretzel rods, hold a rod by one end and dip it in the
chocolate, leaving an inch or two uncovered. If you are dipping
pretzel twists, drop the whole pretzel in the chocolate and
submerge it slightly. Use a fork to pull the pretzel out of the
chocolate. Let the excess drip back into the bowl, then place it
on the prepared baking sheet. If want to top the pretzels with
sprinkles, nuts, or candies, sprinkle them on when the chocolate
is still wet. Repeat with remaining chocolate and pretzels.
4. Place the pretzels in the refrigerator for about 15 minutes to
set the chocolate.Chocolate-Covered Pretzels will keep for up to
2 weeks in an airtight
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