Post # 1
I am hoping to make chocolate covered pretzel rods as wedding favors and I’d like come advice from people who have made them, or chocolate covered candy (or anything really). My first trial didn’t go so hot.
1) What kind of chocolate is best to use?
2) Is there any technique or is it pretty much just: cover in chocolate and place on wax paper?
3) How do you store them?
4) How far in advance can you make them?
Post # 3
I will be making chocolate covered pretzel rods for my wedding favors too! My mom and I have both made them before and here is how we did it:
1) Use any kind of chocolate you’d like. We go to party supply stores and buy the bags of “melting chocolate” that look like little quarter sized discs. If you don’t have access to that, just buy your favorite brand of chocolate to use. Nestle or Godiva chocolate chips work well for melting since they’re so small.
2) You had the technique down- just melt, dip and set on wax paper to dry. I’ll be dusting mine with sprinkles in my wedding colors to decorate (blue and green) or drizzling white chocolate squiggles over them to make them look pretty.
3) Store them in air tight tupperware containers. Put a sheet of wax paper between the layers. Keep them cool! You can refridgerate them.
4) They should stay fresh for up to a week before your reception.
Hope this helps!
Post # 4
I make chocolate covered peanut butter balls every year for the holidays – over 200 of them, every year. I used to use regular semi-sweet chocolate chips, but I found that semi-sweet “brick” chocolate works best. Chocolate chips have an agent in them that keeps them in their chip form – so the brick chocolate is smoother.
Most likely I am going to end up making these for our dessert table as well.
Post # 5
How did you melt the chocolate? I have a little melting pot I got at Michael’s.
Post # 6
i love making chocolate pretzels!!!!
***I use almond bark chocolate (you can find it in the baker isle.)
(i havent had any luck with the white chocolate version so i use to to put those drizzles on it)
***They very time consuming….i get a mixing bowl out that is glass and melt the chocolate (also make sure you kitchen is not cold…if it is cold the chocolate that you melted will get harder and you dont want that.
*** get out wax paper and lay it out
*** dip the pretzels in the chocolate with a fork when i get the pretzel out with the fork i let it drip and shake the chocolate off then i lay it down on the wax paper make sure you dont touch it with your finger….
if you have anymore question feel free to ask…
Post # 7
A double boiler method works best (pot of boiling water with another pan on top of it with the chocolate in it) that way the chocolate can’t scorch. I used to have a little melting pot too, but I don’t know what happened to it!
Post # 8
oh forgot to add……melt the chocolate in the microwave in the glass bowl.
Post # 9
@Eight6Eleven: I teach an after school program in chocolate making for 3-4 graders so we use the little pots. LOL a lot easier to travel with. I’ve never tried to other way.
The only other tip I have is to make sure you twirl the pretzel so the extra chocolate comes off.
Post # 10
We do pretzel rods for Christmas every year. We use a double boiler to melt chocolate chips (you can also add a little edible parafin if you want them to be shiny), and sort of dip/roll the pretzel in it (since you can’t go straight down unless you were to use an obscene amount of chocolate!). A basting brush might help too if you’re wanting them to be more covered in chocolate.
We then roll them in sprinkles and lay them on wax paper cookie sheets and let them sit overnight or pop them in the fridge.
What exactly went wrong with your first trial run? Maybe more details will help us figure out what you can change!
Post # 11
Thanks for all the tips! My trial wasn’t terrible but it wasn’t really good either. I used Nestle milk chocolate chips and a double broiler. My issues:
1) the chocolate seemed to go on kind of thick. It took about 1.5 bags of chocolate chips to do 25 pretzel rods… seemed like a lot. (I guess this isn’t a huge problem I was just surprised)
2) After about 3 days I noticed there were white spots all over the pretzels. It looked like mold but I don’t think it was? I had them stored in a ziplock just out on the counter, but at one point I put a bag of frozen cookies on top of them. I am wondering if the condensation screwed them up? The problem is I’m not sure whether the spots were there before or not.
Post # 12
@CorgiTales:if you used milk chocolate ones….the white spots is Milk.
Post # 13
@Eight6Eleven: Yes Jessica is right if you do not have the money to purchase a melting pot you can do it yourself by getting a pot fill it half way with water place that one on stove top and directly above a plate or another pot at fits right on top of it perfectly I recommend that you wait until the water is boiling (bubbling) to place the other pot or dish on top of it lower the heat to extremely low and constantly stir the chocolate (if you do not than it will burn )
I recommend like a fellow bee to use the semi-sweeten brick chocolate I found that Food 4 Less grocery stores sell them as do other supermarkers.
The key here is to
1. Stir stir stir
2. Don’t leave it on top for long once it melts remove immediately or it will get chuncky
3. get some thongs or skewers or if you like your own fingers to dip in the pretzels that way all sides are covered
4. Dip them once than dip it 2-3 more times so that the coating is thick
5. Lay on wax or parchment paper place in a refrigerated area
6. Be sure not to get tempted
Post # 14
Not sure about the spots, but we always let ours cool ALL THE WAY in open air, and we usually do dark chocolate.
You’re not really supposed to freeze chocolate (I used to work in a high end chocolate shop, way back in high school, haha), because it dis-colors, so it’s also possible it’s from the cold. I have NEVER known chocolate to mold, even after it’s a year old!
I would suggest:
1) after you coat each pretzel, hold it above the pan (vertical) and let any excess chocolate drip off, back into the pan
2) let them dry/cool all the way before storing them
3) store in a cool, dark place (pantry?) in airtight containers, but maybe large tupperware if you think the condensation in a bag might have been the problem.
Post # 15
My bridesmaid and I made chocolate lollipops for our wedding, and we used the Wilton melting chocolate they sell at Joann’s or Michaels. It worked really well and tasted great! We actually used the microwave to melt the discs in a glass bowl, per the instructions on the bag.
Post # 16
@Blueshoes2: I have seen those and its pretty cheap… I was curious if it tasted like real chocolate though or if it tasted waxy?