Description
Salty sweet recipe that can help a cook understand their capabilities.
Ingredients
Scale
- 60 approx.”thin” cross salted pretzels; or favorite pretzel shape
- 6 oz semi-sweet or dark chocolate, preferred Ghirardelli; rough chopped
- non-stick spray
- baking sheet
- cooling rack
- wax paper
- squirt bottle
Instructions
- Cover a large baking sheet with wax paper and place a non-stick sprayed cooling rack over top.
- Place about 20 pretzels across cooling rack so they are not overlapping. Set aside.
- Make room in the freezer preferably and if not, in the fridge, to place the baking sheet between batches to harden the chocolate.
- Fill a 3 qt. pot with about 2 inches of water and bring to a boil.
- Once at a boil, turn the heat to low to simmer and place a small pan on top.
- Add chocolate to the pan and stir continuously until there are just a few lumps left. Turn off the heat and keep stirring till all lumps are gone.
- Pour melted chocolate into squirt bottle. Drizzle chocolate from the squirt bottle over one pretzel at a time, in a back and forth motion, to cover the majority of the area on the pretezel.
- When all pretzels are covered place the baking sheet in the freezer for one minute to harden the chocolate. Remove baking sheet from the freezer, remove pretzels from the rack very carefully, and place them in a air tight storage container.
- Repeat with the rest of the pretzels. Run the squirt bottle under hot water in between batches to keep the chocolate smooth.
- When all pretzels are finished and stowed away, scrape chocolate drips from the cooling rack onto the wax paper and collect all the drippings off the wax paper in a small container to use on top of ice cream or to decorate a cake!
- Enjoy and repeat!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Snack