White Chocolate Pretzels
Ingredients
Directions
Melt and thicken the chocolate
Put hot tap water in a double boiler and melt the chocolate until just melted.
Remove the hot water and replace it with cold water in the bottom of the double boiler.
Stir the chocolate until thickened.
Remove the cold water and put hot tap water in once more.
Coat and set
When the chocolate is thin, drop the pretzels in until coated.
Remove the pretzels from the chocolate and place them on waxed paper.
Let the pretzels cool, then put them in a plastic bag.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- White chocolate
- Forms the sweet coating that hardens into a crisp shell as it cools.
- Pretzels
- Provide a salty, crunchy base that contrasts with the sweet chocolate coating.
The step that matters
Changing the water in the double boiler. Chocolate scorches or seizes if it gets too hot. Swapping hot water for cold lowers the heat, so the chocolate can thicken and then thin again smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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