Making Chocolate Covered Pretzels

by DIANE
(NJ)

I'm making chocolate covered pretzels for the first time, and I really need help.



I've made 150 chocolate lollipops (white chocolate) with your help and they turned out perfect.


Now I need your help again. I'm making 150 chocolate covered pretzels. I started this weekend.


The pretzels are made in a mold with white swirls then the milk chocolate.


I started by putting the white chocolate in the mold, and then putting it in the refrigerator to set up. Then I took it out, put a little milk chocolate in the mold then placed the pretzel in the mold, then more milk chocolate on top. I then put it back in the fridge.


When I took them out, they were all white on the outside. I was so upset. I can't give that as a gift.


I then tried to use the same process, but put it in the freezer instead of the refrigerator and I didn't have such a problem.


Can you please give me some suggestions and also let me know why that happened? It was a very humid day.








Hi Diane,

Congratulations on your first attempt at making chocolate covered pretzels! :) You've chosen to go the most challenging way by using the molds, but you should still be able to achieve beautiful results with a little practice.


It's hard to say exactly what went wrong the first time around without seeing the finished chocolate pretzels, but there could have been several causes.


You may have added too much white chocolate in the mold to begin with. If it was too thick, it would certainly have "hidden" the milk chocolate that was underneath it.


Sometimes it helps to use a small paint brush to brush in the details (like the white swirls) on the chocolate molds to get the best results.


Another option is to use a squeeze bottle that has a fine tipped nozzle on it so that you can get the chocolate just where you want it.


When you took the molds out of the fridge the first time, was the white chocolate completely set? If not, and the milk chocolate was still quite hot, it very well may have caused the white chocolate to melt and blend in with the milk chocolate creating the unpleasant finish that you weren't happy with.


Using the freezer the second time around may have solved that problem by ensuring that the first layer of chocolate was more firm and less likely to melt upon contact with the melted chocolate.


I don't necessarily think that you need "help" making chocolate covered pretzels as much as just a little more practice to get a feel for the process and how the chocolate reacts to the different temperatures.


Don't forge that we'd love to see your finished lollipops and chocolate covered pretzels when you're done. Hope you can take some photos and add them here!


Blessings,
Angie


Comments for Making Chocolate Covered Pretzels

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Apr 26, 2012
Discolored M&M's on Chocolate Covered Pretzels NEW
by: Angie

Hi Susan,

I moved your question over here since we are already talking about problems with chocolate covered pretzels. :)

I would guess that your M&M's are changing color (getting dull) from either heat or moisture - most likely moisture.

No, don't refrigerate them if you can help it. That's when you run the risk of discoloration. If your room is cool enough to allow the chocolate to set at room temperature, that is much preferable.

Not much you can do about the discolored M&M's at this point, but they'll still taste yummy. Maybe you can find some guinea pigs who'd like to eat your failures. :) I know I would!

Apr 26, 2012
Chocolate and M&M Covered Pretzels NEW
by: Susan

When making chocolate covered pretzels covered with M & Ms, why did some of the M & M's get dull and change color?

Should they be put in the refrigerator to set or not?

Jun 15, 2011
frist time pretzel dipper
by: Anonymous

Angie,

Thank you, I knew I could count on you, since I don't know much about chocolate making. Ever since I found your web site I've really enjoyed my chocolate making projects and everyone else is also!!

I'll try not putting my pretzels in the refrig./freezer to cool down it will take alot longer but that's alot of chocolate to ruin if I'm too impatient.

Thank you again, I really enjoy and use all the tips I get from the web site.



Jun 14, 2011
White Stuff on Chocolate Covered Pretzels
by: Angie

Oh! I misunderstood you! I thought you meant they were white from the white chocolate. :)


What you are referring to is "chocolate bloom." That is definitely from a change in the temperature or condensation on the chocolate.


In that case, I'd suggest that you try NOT refrigerating or freezing the chocolate at all. The process will undoubtedly take a little longer as you wait for the first layer of white chocolate to set, but you should have no trouble with bloom, so it would be worth the wait.


Chocolate bloom is funny. Sometimes you get it and sometimes you don't. If you feel you MUST chill the chocolate to help it set, you may find that you have better success and reduce the chances of bloom by adding a tablespoon of shortening to the chocolate when melting it. The shortening seems to keep the chocolate from being so unstable.


Hope that helps! :)





Jun 14, 2011
first time pretzel dipper
by: Anonymous

Angie,

Thanks for you comments I agree I do need to know the process better, but I don't think it's the white choc. reacting with the milk choc. the milk choc. looks like it's hazing or you know when choc. gets old it seems to get this white glaze over it, that's what happening to my pretzels. Maybe your right and the freezer is the way to cool them down, I just hate to ruin too many.

Diane

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