Chocolate for coating pretzels

BlissfulBaker added over 1 year ago

Adding a little shortening makes the process easier, by thinning out the chocolate for a smoother dip. Just be sure & use shortening (not butter or margarine - because they contain water that will make the chocolate seize).

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Shortening also makes it so you do not need to temper the chocolate I think.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Droplet added over 1 year ago

A good thing to keep in mind is to treat the chocolate gently, so it doesn't bloom and look dull and whitish once it cools on your pretzels. Melt it either over a water bath slowly or in the microwave on low, stirring gently a few times. If you can afford it, buy coverture chocolate, which is intended for the purpose of glazing and retains it's sheen.

• 2 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content