I want to make choc-dipped pretzel rods. Does anyone have a good reliable recipe? I melted some semisweet choc but it seemed to make a thin coating which didn't harden. I'm looking for a good, thick coating which will hold up at room temp. Thanks!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.