Choc Covered Pretzels Turned Funny Lighter Brown

by Janet Paulus
(Feasterville, PA)

My choc covered pretzels turned funny lighter brown on the the bottom. I did nothing different form the other years I've made them.

The tops of the pretzels are nice and dark and shiny.

I microwaved my chocolate - Wilton Choc. from the craft store where I always buy them - slowly until melted. I dipped the pretzels and put on waxed paper - like always.

After a bit - maybe 30-40 minutes - I lifted them off the paper but still left them there to make sure they would dry.

Later, when I went to put them in a can, the bottoms were a lighter color - looks awful!

What the heck is that? Looks like when you put chocolate in the fridge.

Janet Paulus

Hi Janet!

That does sound very strange that only half the chocolate seems to be affected by the discoloration.

What did you have the waxed paper setting on? Just the countertop? Cookie sheet? Marble slab?

Usually the change in color is due to temperature changes or condensation/moisture developing causing the chocolate to bloom - either the sugar or the fat separating and rising to the surface.

If you were very careful not to overheat the chocolate and you didn't put it in the fridge or freezer to help it set, I'm a bit stumped!

I'm wondering if somehow when you released the pretzels from the waxed paper and then left them there to set longer that somehow moisture was formed between the paper and the chocolate. It doesn't sound very plausible, I know, but I can't think of another reason.

Does anyone else have any ideas for Janet and why her choc covered pretzels turned funny lighter brown on the bottoms?


Comments for Choc Covered Pretzels Turned Funny Lighter Brown

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Jan 12, 2013
pretzels changing color NEW
by: Anonymous

I have made chocolate pretzels for ever,and this was the first year I ever had a problem with them turning a funny light color,I know now what I did wrong. I did do something different,I would always dip only about 1 to 2 at a time. This year I was in a big hurry and i put a handful in at a time,which resulting in leaving the pretzel in the chocolate to long. I know this for a fact......Only dip pretzel and remove fast,due to leaving in extreme heat then surfacing to a cold surface brings the salt up to the surface,leaving the pretzel ugly but tasting no different. D.H.

Dec 08, 2010
Same thing happened to me
by: Anonymous

I just made my chocolate covered pretzels today in the craft room where it is very warm. I took them upstair where it is cooler and saw in about 15 minutes all of my pretzels turned an awful white/brown color...This has never happened to me before. After reading all of these comments, thinking I might stick to making them upstairs in the kitchen and not move them to different temp areas in the house.

Dec 18, 2008
surface may of been to cold
by: David

I am wondering if the surface you were drying the pretzels on was maybe pretty cold? I know A ceramic top remains pretty cold in the winter months for quite a long time if this is the problem heat it up with warm water then make sure it is dry of all moisture

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