Chocolate almond pretzels are the perfect combination of sweet and salty flavors. It’s hard not to like the savory, crunchy pretzels combined with the sweet and decadent chocolate!
Chocolate covered pretzels are the perfect combination of sweet and salty flavors with a crunch. It’s hard not to like the savory, crunchy pretzels combined with decadent chocolate.
In Asian markets, you can find a similar sweet treat, called Pocky Stick made in Japan. I remember picking out the strawberry and chocolate flavors as a kid, and I still buy them for nostalgia. This chocolate almond pretzels recipe is perfect because it gives you instant gratification, and they look fancy without a lot of time.
There are so many types of pretzels you can buy such as rods, braids, classic pretzel twists in mini and large shapes, even sourdough, whole wheat or gluten-free options. Just choose your favorite and start dipping! I am also a big fan of dark chocolate if you like a more bitter and less sweet flavor. Valrhona Chocolate is an excellent brand of gourmet chocolate if you are in the mood to splurge.
I also like Guittard and Ghirardelli when I’m purchasing chocolate chips from the grocery store. The toppings you choose are also endless. Some other suggestions may be rainbow sprinkles, chocolate sprinkles, brittle, mini peanut butter chips, peanuts, pecans, or even double dipping or drizzling with another chocolate flavor. Whatever the combination you choose, chocolate covered pretzels are sure to be a hit! I recently made giant dipped pretzels and topped them with different toppings for a birthday celebration at work, and there was not one crumb left!
How do you achieve smoothly melted chocolate?
1) Melt over gentle heat to prevent scorching. The preferred method is a double boiler by setting a heatproof bowl over water that is barely simmering, making sure not to touch the bottom of the bowl to the water. This will prevent overheating of the chocolate and allow the gentle steam to melt the chocolate.
2) A quick way to heat chocolate is in a microwave, low power (about 50%), for 15-second intervals until melted.
3) The key is to prevent moisture from being introduced into the chocolate as you melt it. Small amounts of moisture could cause your chocolate to “seize up” and become grainy. If your chocolate does clump, stir in 1 teaspoon at a time of boiling water to the chocolate to help reverse the seizing. This helps dissolve the sugars and disperse the cocoa particles back into a liquid state. The chocolate flavor and richness may become diluted as you need to add more water.