Dipping Pretzel Rods

by Lollie
(IL )

Need help with dipping pretzel rods asap please.

I am making 200 milk and 200 white chocolate dipped pretzel rods for my son's wedding and table favors. I need them in just two weeks.

Yesterday I did a trial batch using Ghiradelli milk chocolate chips, adding one tablespoon of shortening to one cup of chips and melted, using the microwave. They looked beautiful.

I put them in the fridge, and they hardened enough to handle but not enough that the chocolate won't become messy in the cello bags.

Is there any way to get the milk chocolate to harden more? It is softer than it was in the original chips form, before I melted it. I am wondering if its the nature of milk chocolate over semi-sweet, which they don't want.

The white chocolate drizzle (same brand) hardened up firmer. Is there a better brand of milk chocolate that I buy at the grocery that hardens better?

I would order something online but I won't have time!

Please help if you can! Thank you very much.

Hi Lollie,

Great idea for the wedding favors - white chocolate and milk chocolate dipped pretzel rods.

You can temper the chocolate instead of adding the shortening to it. It's a little tricky if you aren't used to tempering, but you'll have less trouble dipping pretzel rods with milk chocolate.

Have you tried lessening the amount of shortening you are using. One tablespoon per cup seems a bit much to me.

I don't really know of another alternative apart from tempering. That's really your best bet. Anyone else have any suggestions for Lollie?


Comments for Dipping Pretzel Rods

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Dec 07, 2010
Pretzel Rods
by: Anonymous

I have been making these chocolate pretzel rods for years. I NEVER use any shortening when melting the chocolate. I simply use Ghiradelli or nestle morsels and just melt them in a glass measuring cup in the microwave and mix real well. Then I angle the cup for my pretzel dipping. Hope that helps!

Oct 20, 2010
by: Anonymous

Hi Lolli
i alsway put my feshly dipped or home made chocolatesin freezer for a breif time to harden, then put in frige. never had a problem with it, but i dont do the choc/shortening trick, i buy actual candy melts st micheals, or walmart, or wilton, and mealt them in mircowave, quicker, and easier forme, hope this helps. god bless renee

May 29, 2010
Dipping Pretzel Rods
by: Barbara

The shortening is added to make the chocolate mold easier. That being said, the chocolate wafers (Make N' Mold, Wiltons) are designed to be used for molding and work the best. They are available in all flavors & colors and will make it much easier to use for dipping. Don't leave the chocolate dipped pretzels in the refrigerator long at all, just long enough to firm up. Make sure they are back to room temperature before you put them in favor bags so that they do not "sweat". You can get the wafers and bags, etc. at A.C. Moore or Michaels or your local candy supply store. Hope this helps!

May 28, 2010
by: Lollie

I will! I had it in my mind that it can't be done! I've been trying to figure out why the shortening is required int he first place. Even the Hershey's chips say to add it. I have lots of chips and tomorrow will be a day of experimentation. Of course I will let you know. Thank you again.

May 28, 2010
Try melting without shortening
by: Angie

Hi Lollie,

Have you tried dipping pretzel rods in the melted chocolate without adding ANY shortening? That may be sufficient. You never know. It's worth a shot. :)

May 28, 2010
by: Lollie

Firstly, thank you for such a quick response, I so appreciate it!

I just had my own thought. I wonder if the shortening has anything to do with this since the major brand is now made with mostly vegetable oil and fewer trans fats. It would make sense to me that the chocolate would be harder since the texture of the shortening seems softer than it used to. I am going to try a cheaper, store brand where the first ingredient is not oil.

If that fails, I will try tempering.. I really was hoping to avoid messing with it!

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