@@yazzleo913 Thank you! I was hesitant to upload this, as it was my very first video. Long and unedited, but I felt the content and intention was more important to help those who need it. ❤️ I will be sure to make one of chocolate covered strawberries! I hesitate to upload, but your nice comment encourages me to do so. Thank you for that!
Way better then the mess I was going to create! Lol. I've done oreos before but not pretzels. I wanted this go round to be neat and professional like I paid somebody. This was really helpful!
I love the way it sounds when you opening the pack taking the chocolates 🍫 out of the pack and putting em in the bowl 😂 momma always said if you ain’t making no noise you ain’t doing no work 😂 lol don’t judge me 🙌🏽
The white chocolate drizzle on the sides doesn't ever have to be "waste". I always put mine back into a small baggie to save for times I need to top something with chopped chocolate pieces.
This way works great! I've been doing it for years, minus the plastic in the microwave. It's recomended to only use glass since plastic can potentially release harmful chemicals that go into the food when exposed to heat.
Hi. I enjoyed your video. What do you do with the left over chocolate that is in the cup and bowl? Do you just store it and remelt it again in the same containers? Also, can you freeze the pretzels?
Hello! I do reuse the chocolate if there’s any left over. Sometimes I dip extra treats until the chocolate is finished. We love eating the extra snacks. If it’s a lot, I cover the bowl or cup with cling wrap, and store it on a designated area on my counter. I just make sure to keep it sealed well, so it doesn’t pick up on any other odors from other items/food that are around. If the whole cup or bowl fits in a gallon sized ziploc, I use that as well. I do reheat in the same containers in 30 sec. intervals. As for freezing pretzels, I’m under the assumption that you can, but I would hate to misinform you since I haven’t used that process myself. I’ll be sure to give it a trial run.
Hello! I’ve never stored them in the fridge. I usually place them in plastic wrappers, and tie them off with a ribbon. I leave them out on my counter furthest from my stove. You can also try a ziploc bag, or container with lid after they’re dry. I use the same concept, as the ones they sell at the store. They’re sealed in a bag at room temperature 😊. From experience, leaving them out on the counter unwrapped, they still taste good after 2 days. They last even longer when they’re sealed, and I’ve had them for a week that way. Hope this info was useful. Thanks for watching!
This is how I have been doing them, too! I have tall, skinny glasses that I use. I get all but about an inch of the rod dipped. I wish someone would make silicone tubes for dipping. I don't use chocolate chips, however. They dont set as hard as wafers, and they can discolor (I have a business. I cant make ugly things). I can also flavor vanilla favored wafers.
Hi! I do not flip them over. The drizzle is only on one side. The back part is where it lays and has a flat surface. This prevents the rods from rolling around if set up on dishes/trays. You do have the option to stand them up after dipping (place on slots on cooling rack etc.), if you prefer to have a round shape all around.
Hi! If it looks ashy, it happens when the chocolate is too hot/overheated. Take your time heating and stirring in between. It’s happened to me when I was rushing.
Hi, Clarissa! I’m in Texas, and I sell my plain pretzel rods a dozen for $15. I give the option of white, or regular chocolate with a drizzle. I wrap them individually in cello bags, and tie them with a curling ribbon color of their choice. Your prices will probably differ from mine depending on your area’s market, and cost of supplies. I charge anywhere from .25 to .50 cents more each if they require any additional work (color change, themed, extra designs, different packaging...). I make sure to include the cost of supplies, my time, and I take into consideration the quality of my work to determine pricing. Hope this info helps you figure out your pricing. Thanks for tuning in! 😃
Also thank you for revealing what I was doing wrong lol I always wondered how people got their sticks to look so perfect. It was because I let the drizzle set and then I had to go back and break it off but now I know to move it to a new place before the chocolate sets. Thank you
I don’t drizzle both sides, but if you’d like to you can do it the same way. Just make sure they’re dry before you turn them over to drizzle the other side.
Thank you for that comment! I have more videos coming soon, so you can hear me talk even more lol 😜. For candy melts, you would heat them in short intervals as well, but to get a good consistency, I add a bit of Crisco vegetable oil. If not, it remains super gunky, and very hard to work with. Personally, I prefer to color my chocolate vs candy melts, but they do have some very pretty colors. I appreciate you watching!
You’re welcome! The one I used in this video is chocolate flavored bark, and white bark coating by Ambrosia. Yes, Walmart does carry similar squares. They have Great Value almond bark, and chocolate almond bark.
this is such a great video. thank you so much for sharing. i want to makw these for my son's 1st birthday. we are doing mickey mouse theme. can i add food coloring to the white chocolate? (red & yellow)
This is probably too late, but I've seen on a couple other vids, that you CANNOT use the regular food color in bottles we usu. have in the kitchen. It has to be OIL based. It says "water" on ingredients. So far the only ones I've seen are Wilton oil-based candy coloring...(which I'm sure co$t a fortune) =\ Supposedly the water based ones seize up the chocolate.or bark. Good luck
Hi! I use melting wafers. I have been doing these for 3 companies for two years. They LOVE them and request them. I do not use chocolate chips because they turn colors when they set and they don't set as hard. It leads to a big mess if they aren't kept refrigerated. Wafers work best. I used chocolate flavored and vanilla flavored. You can also flavor the vanilla wafers with candy flavoring, NOT extract.
I purchased it at H-E-B. It is Ambrosia chocolate bark. I believe the packaging has changed since then. They also sell chocolate bark at Walmart which is similar to the one I used.
Here I used Ambrosia Chocolate Flavored Bark Coating. I believe it’s an HEB product. That’s the only place I have found that I can purchase it. My kids love this, but i’d like to also recommend Ghirardelli melting wafers if you don’t have that store near you.
Gracie Hi! Years back when I started making chocolate covered treats, I had a smaller microwave. It didn’t have that feature, so I got used to using the regular heating timer, and I’ve kept it that way ever since.
@@TheJanaWay I have that feature and haven’t mastered it yet🙂. Or maybe I think butter melting should be quiet not splattering everywhere. I figured they came up with Melt, cause technically hitting seconds or one minute is cooking mode, which is changing the molecule structure. Thanks for answer & video, can’t wait to try.
I buy this one at HEB. You can also find a similar one at Walmart if you don’t have this grocery store near you. The one I used in this video is by Ambrosia, chocolate flavored bark coating.
The storage bags are more cost effective than the packs of disposable piping bags. I do have reusable bags as well, but I find them more time consuming while working with chocolate and harder to clean.
Ugh why does everyone microwave their chocolate yuck I boil water on the stove and put a pot of chocolate in the boiling water it stays hot alot longer and I feel it tastes way better
Hi Stacy! Personally, I like to microwave my chocolate because it’s quick and easy. I’ve never experienced it tasting bad unless overheated or not properly stirred. I’ve heard of others using the double boiler method and that works too! I think it just comes down to personal preference. I share my methods as a guideline to help others learn, and recommend tweaking them as needed to find the method that works best for you.
This is the most inefficient way of making this that I have ever seen. I wouldn't eat these simply because of the chemicals introduced to the chocolate by the plastic containers. Can tell you are an amateur . One should b 13:04 13:04 e using glass stainless steel or silicone when working with chocolate. Not plastic.
I use tall glass cylinders. I'm hoping someone makes tall silicone dipping cups some day. I could keep the silicone cylinders in hot pot of water to keep melted. I can't do that wirh glass. Those little melting pots aren't tall enough.
Thank you so much for going step by step to help me learn this. I feel really confident that my sister will love the ones I make for her for her baby shower! Thanks again! You were very patient and did not rush in telling in detail of what to do. Amazing teacher!
Yes, it has to be melted. I usually transfer what I have left in my cup/bowl into a bag. If it hardens, I place the bag over a paper towel in the microwave for a few seconds, to bring it back to its melted consistency.
