The saga of the bake sale....
Ok, so someone recently asked about things for bake sales, and I was one of those who suggested chocolate dipped pretzels. I'd seen them before, never made them, but how hard could it be? I've got a bake sale for the elementary school on Saturday, so decided to try it.
Far be it from me to actually look at a recipe, so I bought some pretzel logs and a couple big bars of Hershey.
So I start. I figure I want a small pan so I can dip them deep. So I very very slowly melt my bars. After about 20 minutes (I was being careful), they are nicely melted. Only problem is, I can only dip the pretzel in about an inch and a half. Oh well, I dip, lay them on wax paper, and sprinkle them with, well, sprinkles. They look nice. My daughter says they need more chocolate. Everyone's a critic.
Then I decide maybe (at this late stage) I ought to look for a recipe. So I do a web search, and they all seem to use choc. chips. I remember something on this board about chips having a higher melting point (or something). So I grab a bag of chips and add it to my melted chocoate. I also decide that a tall glass in the microwave would give me greater "depth". So I stick my (probably not microwave safe) glass in the zapper and very carefully melt it. Take the glass out of the zapper and stir. Kind of lumpy and grainy; not smooth and glossy like the Hersheys was. Dip a couple more but the texture isn't nice.
So I dump the glop back into my small pot and do the double boiler thing (scared of the glass blowing up in my microwave). Double boil, double boil on and on, just glop, grainy, lumpy, terrible. Added a bit of butter since a recipe said to, no help.
Now I dump the stuff into a bowl and start zapping some more.Soon the lovely smell of burning chocolate and I decide to make brownies. My son of course said "just stir it up and use it. Kids aren't critics." probably true.
But why didn't the chips melt, since that's what the recipes all seemed to want me to use?