We are so happy to hear our technique worked for you LuAnn! If you have a Facebook or Instagram, we would love for you to share your creations with us as we like to tag our followers and show off their work!
I alwways dip in a tall glass, but how do you NOT get a flat side when yo lay them on the parchment paper? Also please give more details on the drizzling part - yours are so even - mine come out clumpy!
If you shake off as much excess chocolate as possible, it will help to reduce the "flat side" when setting the chocolate covered pretzel rod on parchment paper. If your chocolate is coming out clumpy, try adding paramount crystals to the chocolate. We recommend adding 1-2TBSP per 1# of chocolate. This will thin out the chocolate to the perfect consistency for dipping & drizzling!
The product used in the video is called Candy Coating or Candy Melts. This product stays fluid for longer than almond bark, but will still need replaced occasionally with warmed product. But, we would not suggest this method it you have 100s to dip!
Paramount Crystals can be added- 1-2T per pound of chocolate. More can be added if needed. The link is below if you are interested in purchasing! www.countrykitchensa.com/shop/ingredients-icing-colors-flavors/paramount-crystals/46/593/794/619061/
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Did you try any of these methods? Which is your favorite?
Very informative thank you
Your first dip for dipping pretzels is great!!! Thanks so much, it's going to be so much easier to do them now.
Nice video of different methods for coating pretzel rods. I'm going to try it!
Thank you!! I was about to buy the Wilton cups but after seeing that first method I'm sold on that one.
I actually used your 3rd example tonight and they came out great! Thank you!
We are so happy to hear our technique worked for you LuAnn! If you have a Facebook or Instagram, we would love for you to share your creations with us as we like to tag our followers and show off their work!
😊Thank you! Much needed and you were very helpful and informative.
Great video! Thank You! 👍🏻🙏🏻🇺🇸❤️
Great ideas I will use 3
Great ideas !
Thank you for this video. It really helped me.
These are so much easier than what I've been doing.
Thanks! Saves me a lot of time!!
I alwways dip in a tall glass, but how do you NOT get a flat side when yo lay them on the parchment paper? Also please give more details on the drizzling part - yours are so even - mine come out clumpy!
If you shake off as much excess chocolate as possible, it will help to reduce the "flat side" when setting the chocolate covered pretzel rod on parchment paper.
If your chocolate is coming out clumpy, try adding paramount crystals to the chocolate. We recommend adding 1-2TBSP per 1# of chocolate. This will thin out the chocolate to the perfect consistency for dipping & drizzling!
Thank you . I'm going to try these . How long will these stay fresh ?
They should stay fresh for 1-2 weeks!
Thanks ❤
what's that candy coating product that you use to drizzle on the rods?
We melted down candy coating & poured it into a tipless bag! I will link it below for you.
www.countrykitchensa.com/shop/icing-fondant-tools/8-40-micron-tipless-bags/38/531/1208/653032/
If making a week ahead of time, should they be stored in the refrigerator or at room temperature?
They will be perfect at room temperature- just make sure they are sealed & kept out of the sun!
Doesn't the almond bark get hard too fast on the parchment? It would cool down too fast and get hard, how do you prevent that?
The product used in the video is called Candy Coating or Candy Melts. This product stays fluid for longer than almond bark, but will still need replaced occasionally with warmed product. But, we would not suggest this method it you have 100s to dip!
I put sprinkles on Cho when it's wet so it stick
💯💯💯
How do you get the different colors?
We put colored candy melt wafers into tipless bags & melted them in 20 second intervals in the microwave!
www.countrykitchensa.com/shop/chocolate/chocolate-wafers-candy-melts/49/588/564/
Our butterscotch is too thick. How can we thin it out?
Paramount Crystals can be added- 1-2T per pound of chocolate. More can be added if needed. The link is below if you are interested in purchasing!
www.countrykitchensa.com/shop/ingredients-icing-colors-flavors/paramount-crystals/46/593/794/619061/
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