First, measure out the ingredients with the measuring cup and spoons.
Next, combine the white candy melts and ½ tsp. of coconut oil in the candy melting pot. Melt them together on high and stir regularly with a heat-resistant spatula.
Then, line a baking sheet with a parchment paper sheet or wax paper.
One by one, dip 15 of the pretzel twists into the melted white chocolate until they are completely covered.
Use a candy dipping tool to pull the coated pretzels from the white chocolate, then set them on the lined baking sheet.
After the first chocolate coating, set the tray of pretzel twists in the refrigerator for 10-15 minutes.
Then, starting with a clean insert, melt the pink candy melts and ½ tsp. of coconut oil together in the candy melting pot, stirring occasionally.
Then, line another, separate baking sheet with parchment or wax paper.
Dip another 15 of the uncoated pretzel twists into the melted pink chocolate until they are completely covered, then set them on the lined baking sheet. Chill in the refrigerator for 10-15 minutes.
Next, starting with a clean insert, melt the orange candy melts and ½ tsp. of coconut oil together in the candy melting pot, stirring occasionally.
Then, line another, separate baking sheet with parchment or wax paper.
Dip another 15 of the uncoated pretzel twists into the melted orange chocolate until they are completely covered, then set them on the lined baking sheet. Chill in the refrigerator for 10-15 minutes.
Then, add more coconut oil (1 tsp. at a time, as needed) to the rest of the white, pink, and orange chocolates to make them runny enough to drizzle.
Next comes the fun part! Using a saucier spoon, drizzle the melted chocolates over the chocolate-dipped pretzels.
Mix and match the colors so you have a fun variety! For example, I like to add a white drizzle to the orange pretzels, and a pink drizzle to the white pretzels.
Then, in a small bowl, combine the clear vanilla extract (or vodka) and the luster until they are completely mixed.
Use the cake brush to paint the luster over the hardened chocolate pretzels.
Making Chocolate Seashells
First, set the silicone mold(s) flat on a clean baking sheet
Next, combine and melt the pink candy melts and the coconut oil in the candy melt pot. Remember to stir occasionally.
Then, start spooning the melted chocolate into the seashell silicone molds.
Scrape the excess chocolate off with a cake spatula. Tap the tray gently against the counter to remove any air bubbles. Let the chocolates chill in the freezer for 10 minutes.
After the chocolate has hardened, carefully remove the chocolates from the silicone molds. Use a small knife to cut away any extra chocolate from the edges.Try not to handle the homemade candies too much as the body heat from your hands can make the chocolate melt.
Then, hold the chocolate seashells with the candy tongs to paint them with the luster mix.If the luster has started to thicken, add more clear vanilla.
Once the seashells are ready, drop a small amount of melted chocolate onto the chocolate pretzels and immediately attach a chocolate seashell to each of the pretzels.
Repeat this process until all of the pretzels have a seashell.
Gift Packaging
First, layer a paper cupcake box with some paper shreds.
Then, gently stack several gourmet chocolate pretzels along with the paper shreds. Repeat for as many packages as desired.
Finally, close the box(es) and deliver the deliciousness!
Video
Notes
Storing Chocolate PretzelsTo store chocolate-covered pretzel twists, first transfer them to a large ziploc bag or an airtight container. If desired, you can separate layers with a sheet of parchment or wax paper to keep the pretzels from sticking together. Mark the date on the outside of the bag or container. Store them at room temperature or slightly cooler for 2-3 weeks. I do not recommend storing these candied pretzels long-term in the fridge or the freezer due to the potential of the pretzels softening or going stale from moisture.