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Chocolate Pretzels

Source of Recipe


From "The Ultimate Candy Book" by Bruce Weinstein



List of Ingredients



• 24 ounces milk chocolate, coarsely chopped; or 24 ounces milk chocolate chips
  
• 24 pretzel logs
  
• Butter for greasing the cookie sheet
  






Instructions



1. Butter a large cookie sheet and line it with wax paper. Set aside.
   
   
2. Melt 12 ounces of milk chocolate in the top of a double boiler set over hot water. If you don't have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water.
   
   
3. When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 12 ounces of milk chocolate and stir until all of the chocolate is melted and smooth.
   
   
4. Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 86 to 88° F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 86 to 88° F. If it is too hot, let it cool until the desired temperature is reached.
   
   
5. Pour the melted chocolate into a tall, thin glass, leaving a 1-inch space at the top. Dip each pretzel into the chocolate at least halfway up (keep adding more melted chocolate as the level goes down). Place the dipped pretzels on the prepared cookie sheet. Set aside, at room temperature, until the chocolate is set and hard, about 4 hours. The cooler your room's temperature, the faster the chocolate will harden. You can speed up the process by first placing the dipped pretzels in the refrigerator for 20 minutes, but no longer. Store the pretzels in layers, separated by wax paper, in an airtight container at room temperature for up to 2 weeks.
   
   
   Makes about 24 pretzel logs