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|100 g||milk chocolate|
|100 g||white chocolate|
|125 g||mini salted pretzels|
|2 tbsp||chopped pistachios|
|2 tbsp||raspberry crumble|
|2 tbsp||chocolate sprinkles|
- Break the milk chocolate and white chocolate into pieces, place in two separate thin-sided bowls. One after the other, suspend the bowls over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, remove from the heat, stir the chocolate until smooth.
- Dip half of the salted pretzels in each of the bowls of chocolate, mix. Using two forks, place the pretzels on two sheets of baking paper.
- To decorate
- Before the chocolate sets, sprinkle the pretzels with pistachios, raspberry powder or chocolate sprinkles, leave to dry.
- 340 persons