Dipping Pretzel Rods
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.
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?