Kitchen

[Mom2Dogs]

I am thinking about wrapping pretzel rods in carmel then dipping in chocolate - but what kind of pan would be the right size since the rods are long and narrow?  I dip buckyes but that's easy - rods will be more difficult.

I don't think spooning the chocolate on will work - way to much work and I don't think it would cover well, any thoughts?

[Warrior2022]

Everytime I have seen them homemade, they are only dipped 1/2-3/4 of the rod.  Maybe a tall microwaveable glass for melting the chocolate?

[Mom2Dogs]

@Warrior2022...I have never microwaved the chocolate, but that is a good idea, thanks.

[Katcat1]

@Mom2Dogs   Perhaps a large cookie sheet lined with parchment paper.  Send a couple over when you are finished.  

[kittyloo]

nestles suggests after dipping place on a baking sheet, and refrigerating.

[Mom2Dogs]

@kittyloo, yes that keeps the chocolate from sticking to the pan....I have a side by side frindge and getting a large cookie sheet is hard to do.  It's always nice when it's cold outside when I do the dipping - the back porch is not heated and I can use it for a cold place instead of the fridge.

[Carmie]

I make chocolate covered pretzel rods for many occcasions.  I melt the chocolate  in a bowl in the microwave for 30 seconds, stir and repeat until it is melted and smooth being careful not to burn it.  I then put the pretzel in the bowl end to end up and lean it over a bit.  I use a spoon to cover the pretzel with chocolate.  I leave about a inch and a half handle. Then I let the excess chocolate drip off into the bowl and lay the wet pretzel on waxed paper placed on my counter.

Before the chocolate is dry, I sprinkle with nuts, jimmies or whatever.  Sometimes, I melt white chocolate and dip a table fork in it.  Then I wave the fork back and forth over the pretzels on the waxed paper to make a striped design. The chocolate will drip and fly off with the fast motion.

I do not refrigerate them at all.  I get seasonal themed cellophane bags at the dollar store and package them three to a bag and give them out as for gifts or favors.

My waxed paper is always full of sprinkles and chocolate from the fork shaking.  I just roll it up and toss.

i forgot to mention, if the chocolate gets too thick and difficult to work with, put it back in the microwave for 20 second intervals until it gets thin and runny.  Never add water or liquid food coloring to chocolate or it will seize and you will have to throw it out.

[Mom2Dogs]

@Carmie,  thanks for the tips....like I mentioned I have never microwaved the chocolate I always used a double boiler, but wll give it a try this year.

[Carmie]

@Mom2DogsI have a commercial electric pot to melt chocolate in...it even keeps the chocolate at an even temperature and makes it easy to temper, but I find the microwave method goes a lot faster.  The first couple of times that I tried, I burned it.

Now I know to set for 30 seconds and stir....melt it slow.  I love working with chocolate and prefer it to baking any day...plus it's my favorite food.

[Mom2Dogs]

@Carmie...I quickly read on line that you can use heat proof tall glass containers, fill your crockpot with water and heat up - the chocolate melts.  I guess it works well when you want to use different types or flavors of chocolate.  I will have to go back and re read the article.

Have you ever wrapped your pretzel rods in carmel before dipping in chocolate?  I wan to try that version as well.