What chocolate to use for chocolate dipped pretzels?

[TheOtherVillainess]

If you're going to do this, when you go to buy the chocolate to melt onto the pretzels, see if you can find a really cheap 2-prong fork thingie. That way you can dip your pretzels and not get your hands all messy. That's how we often dipped cookies, etc when I worked for Godiva. Strawberries we did by hand, but everything else was done with a two prong fork!

*ETA--Stinkerbelle is TOTALLY right. If chocolate cools too quickly (like being in the freezer), it starts to 'bloom' which means all the fat particle seperate from the rest of the choclate (the white stuff)and it tastes awful. And looks even worse, IMO.

TOV (former chocolatier--once I learned this stuff, it stayed forever! )

 

[Free4Life11]

Al - they last, at best, 3 days IMO..and vanilla would be fine. (heck - I'm using red and green colored vanilla flavored melting chips)

FYI - don't STORE these in the freezer/fridge. once you take them out...the chocolate (if it's a dark color) starts to turn white.

Why only three days?

Also, I put mine in the fridge to cool for 5 minutes, then I took them out and set them on the counter...seemed to work fine??

 

[TheOtherVillainess]

I just know that if you don't temper the chocolate correctly or if you put it in the freezer and it cools too quickly, the fat will seperate and you'll have a horrible looking/tasting chocolate mess.

I rarely make chocolate treats at home, so MAYBE you can put in the freezer for just a few minutes, but I suspect if you leave it in the freezer more than say...5 minutes, the fat will bloom. I haven't tried it though,so YMMV.

TOV

 

[stinkerbelle]

Why only three days?

Also, I put mine in the fridge to cool for 5 minutes, then I took them out and set them on the counter...seemed to work fine??

I wrote don't STORE it in the fridge. some chocolates work differently then others. YMMV...I personally don't put them in the cold to set/store...JMO.

personally - after 3 days or so...I find the chocolate starts to fall off the pretzles anyway...and, well, they've never lasted more then 3 days in my house! LOL

 

[summerrluvv]

I bought the chocolate treat maker from QVC (best investment for chocolate dipped things IMO) and have been doing choco covered pretzels a lot this holiday season. The BEST chocolate I've found that dries the best and doesn't leave a mess on your hands is a product that I found at Target. Of course I can't remember what it's called (I'm at work), but it comes in what looks like a chips ahoy type bag, but flatter. The chocolate is scored in large chunks so you can break off what you need. They have both white and milk chocolate. It tastes great too. It takes about 10 minutes to dry and you don't even have to put it in the fridge. Other kinds I bought required the fridge to harden them. I wouldn't use chocolate chips or regular candy bars as those don't harden right either.

 

[kldmom2000]

I usually use the Baker's Chocolate bricks of chocolate... they have the directions on the back for making dipped chocolate pretzels/fruit/etc... we did it last year and they came out great!

 

[chobie]

I've given up on dipping. The chocolate always blooms because its impossible to temper chocolate without a $400 dollar tempering machine. We bought one of the cheap versions of the chocolate fountain and are going to have people dip their own treats this year. I'll be using Callebeaut semi-sweet for the fountain.

 

[maciec]

I buy the big blocks of Ghiardelli's from Sam's Club every year and I believe that it is the best. I have tried them all because one year Sam's decided not to carry Ghiardelli's.

The chocolate melts very easy. The key is to melt the chocolate in the microwave on 50% power for the first minute, stir, and then put it back in stirring every 15 seconds until melted. After I dip, I put the pretzels in the refrigerator to harden. It only takes a couple of seconds. I also store my pretzels in the refrigerator and the chocolate does not turn colors.

I actually have already just about gone through the first batch and I am going to have to make a 2nd.

 

[summerrluvv]

I've given up on dipping. The chocolate always blooms because its impossible to temper chocolate without a $400 dollar tempering machine. We bought one of the cheap versions of the chocolate fountain and are going to have people dip their own treats this year. I'll be using Callebeaut semi-sweet for the fountain.

What does "bloom" mean?

This thing I bought is the best thing ever. It melts the chocolate perfectly and keeps it melted until you turn it off. It's sort of like an electric fondue pot. Check it out on www.qvc.com and its the chocolate treat maker by Cook's Essentials

 

[Free4Life11]

To be honest, I've never had good luck with microwaves. I use melt it in a glass bowl on top of a sauce pan with a little simmering water. It can get kind of messy, but I don't like using the microwave.

 

[stinkerbelle]

My experience...

http://www.disboards.com/showthread.php?t=984128

heheheh