Chocolate Dipped Candied Orange and Lemon Zest and Chocolate Covered Pretzels
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 473
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 76
- Dietary Fiber
- 10
- Sugar
- 50
- Protein
- 8
- Cholesterol
- 13
- Sodium
- 214
- Total: 1 hr
- Prep: 1 hr
Ingredients
1 pound Couverture milk chocolate, chopped
24 small pretzel twists
12 candied oranges
12 candied lemons
Directions
- Melt the chopped chocolate in a water bath until it reaches 115 degrees F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath.
- The chocolate needs to reach 84 degrees F before dipping. Using the candy dipping fork, dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator.