So, here at my Joyful Abode, we’ve dipped cherries and clementines in chocolate.
And we’ve made chocolate Ritz sandwiches.
So I guess this is the third edition of the chocolate-dipping extravaganza.
First, I gathered my materials:
Chocolate for melting, pretzel rods, crushed Oreos, sprinkles, and marshmallows (regular and cocoa).
I actually used milk chocolate, white chocolate, and dark chocolate.
First, melt your chocolate in the microwave by setting the power to 50% and microwaving 30 seconds at a time, stirring between each zap. Then, add some non-heated chocolate and stir it in until it melts (don’t microwave again). If I’m doing it right, this is to temper the chocolate so it doesn’t end up tacky and gross when it “dries”… it’ll be like a hard shell.
Set up a couple cookie sheets with waxed paper, and start dippipng!
Ahh… the anticipation.
I found that if you let the chocolate excess drip off before you roll/sprinkle it in toppings, the toppings will stick much better. Otherwise, if there’s too much chocolate, the toppings just slide off.
For me, the most fun part was drizzling everything with contrasting chocolates. I just got a little bit of the chocolate on a spoon and sort of swung it over whatever I was drizzling on… and it makes little fun lines!
For the marshmallows, normally I would use toothpicks for dipping… but I ran out! So I had to come up with a solution, and I ended up liking that solution BETTER than toothpicks.
I dipped one side of the marshmallow, and when the chocolate on that side hardened, I flipped it and dipped the other side in another chocolate.
I served these at the craft night I hosted for our SOSA craft group I’m helping to start. The leftovers went to work with my husband, for the student naval aviators to gobble up.
These would make fantastic hostess gifts or gifts for teachers or anyone else who deserves a sweet treat. Just wrap them in pretty cellophane and tie them with a ribbon. The pretzel rods are also pretty served in a clear wide-mouthed vase.