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Here's the step by step guide of how I created these beauties. If you want to recreate the ombrè look, simply make a white batch of melted chocolate (using candy melts although you can use chocolate too). Separate the mixture into 4 bowls and add natural food colour to each, increasing the depth of colour with each bowl. 

Ingredients

Ingredients

  • 300 g Candy Melts choose your colours
  • 100 g Large sea salted pretzels
  • Sprinkles, nuts, additional melted chocolate, or assorted decorations if using.

Instructions

  1. Line a large baking tray with parchment paper. Set aside.
  2. Place the candy melts into a small heatproof bowl. Heat in the microwave on high for 30 seconds, remove and stir very well. Heat in 10-second increments, stirring after each heating, until chocolate is completely smooth. You may also place the chocolate in a small saucepan and melt over medium heat, stirring constantly, until smooth if you prefer. (Do note that these candy melts met really quickly so be careful not to burn them).
  3. Dip a pretzel into the chocolate, covering 3/4 of the pretzel ( or half or dip the whole pretzel if you wish).
  4. Lift pretzel out of the bowl and gently tap the pretzel on the lip of the bowl to remove excess chocolate.
  5. Place the pretzel on the prepared baking tray, cover with sprinkles or other decoration, if you wish. If you'd like to decorate the pretzel with drizzled chocolate, wait until pretzels are completely set before melting new chocolate and decorating.
  6. When you are finished dipping your pretzels or you have filled a baking sheet, refrigerate pretzels for about 10 minutes to allow chocolate to harden. Remove from refrigerator and allow to continue setting at room temperature. Once chocolate is completely set, cover pretzels tightly and store at room temperature up to 2 weeks.