559543 Tue Sep 23 07:01:17 -0700 2008 3 31 Home Cooking 0 4054603 I've made my share of chocolate covered pretzels, however this time I'm looking to make them in advance..as a wedding favor. In my own experience, the chocolate has always started to weep the longer it sits. Any way to get around this? They need to be able to sit out on a table the day of the wedding and still be good. My wedding is October 4th. How soon do you think I can get away with making these? Any advice is welcome! Tue Sep 23 07:01:17 -0700 2008 220914 krisrishere 1 4054997 What kind of chocolate did you use? I've never had a problem with melting, but I don't use a high cocoa butter choc for pretzels. Tue Sep 23 09:18:54 -0700 2008 4054603 84890 nemo 2 4055148 I always use a semi-sweet or milk chocolate. It's not that they melt, they produce a kind of condensation on the chocolate without refridgerating them. Could it be in the quality of the chocolate? I usually use either Nestle or Ghiardelli. Tue Sep 23 10:04:39 -0700 2008 4054997 220914 krisrishere 1 4055191 Are you storing them at room temperature and they still weep? I know it's tempting to use a high quality chocolate, but it's going to make things harder for you. Go buy candy chocolate (those little melting disks) and maybe even some paraffin wax (which is also sold at candy supply stores). You could sprinkle nuts or coconut or chocolate shavings (good chocolate) on top of the dipped pretzels to add to the presentation (and bump up flavor). You could also try tempering chocolate like the candy makers do, but that would be more work than I'm willing to do. I would think you could start making the pretzels now, for your wedding. Definitely at least a week ahead. Tue Sep 23 10:19:53 -0700 2008 4054603 42944 leanneabe