White Chocolate Pretzels
This recipe is so simple it reminds me of the computer slogan, “Easy as Dell!”
Aim for a good quality white chocolate, remembering to melt it over low heat to avoid burning it or that the chocolate becomes grainy.
Once prepared white chocolate pretzels keep for up to a month provided they are in an airtight container. If there are others in your household who eat (brown) chocolate this works equally well with milk (will take longer to harden than dark chocolate) or dark chocolate (aim for 70%).
White Chocolate Pretzels
1 package approximately 500 grams of pretzel rounds
500 grams of good quality white chocolate
Melt the white chocolate over a double boiler or two pots fashioned to form a double boiler, making sure that the water does not make actual contact with the top pot. Or alternatively melt the chocolate in the microwave on medium or medium-high, depending on the power of your microwave for 30-second intervals, stirring after each just until the chocolate is melted to a runny stage.
Working quickly (or if you prefer, just heat batches of chocolate one after another to avoid feeling pressed for time) dip one pretzel at a time into the chocolate using a pair of tongs, chopsticks, or forks to submerge the pretzel.
You can either coat the pretzels entirely or dip only half. This recipe is designed to dip the entire pretzel, so if you half it you will likely have extra white chocolate left.
After each pretzel is dipped shake off any extra chocolate and lay to dry on wax paper or any non-stick surface to dry (this usually takes a few hours).
Yields about 1 kg of white chocolate pretzles