|
Line a baking sheet with wax or parchment paper, set aside.
In a blender, pulse the whole almonds until coarsely ground
(small enough pieces to sprinkle but not fine like almond meal).
Place ground almonds in a bowl and set aside.
Select a heatproof bowl that can fit on top of a medium sized
saucepan to create a double boiler.
Add water to the saucepan, making sure that the water does not
come into contact with the bottom of the bowl. Heat the water in
the medium saucepan until barely simmering. Place the bowl of
chocolate over the simmering water.
Carefully stir the chocolate until melted and smooth. Leave the
bowl on top of the pan with hot water, however remove from the
heat and place on the counter where you will be dipping the
pretzels.
Dip pretzels in the warm melted chocolate, shaking off the
excess back into the bowl (I dipped only half of the pretzel in the
chocolate).
|
|
Bring the dipped pretzel over the bowl of ground almonds.
Sprinkle ground almonds onto both sides of the chocolate
dipped pretzel. Gently place on the lined baking sheet to
harden. Repeat with other pretzels.
Place dipped pretzels in the freezer to harden quickly, or in the
refrigerator.
Store pretzel in and airtight container at room temperature for
up to 1 week, or in the refrigerator for 2 weeks.
|
