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Chocolate Covered What?

I'm going to make chocolate covered pretzels as a holiday gift, then realized I don't have to stop at pretzels. In addtion to graham crackers and oreos, any other suggestions? I realize anything can be covered in chocolate, but should it?

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  1. I love chocolate-coconut clusters. Chocolate-dipped potato chips are also alarmingly addictive.

    13 Replies
    1. re: BabsW

      Oh, and nuts, too.

      Ooh, I wonder how chocolate-covered Chex mix would turn out?

      1. re: BabsW

        http://www.chex.com/recipes/RecipeVie...

        1. re: Chris VR

          I could get behind that. Yum.

          1. re: BabsW

            People (well, people who like sweets) usually loooove this stuff.

            1. re: Chris VR

              I think my kids would love to make that, too. I smell a new weekend activity coming on...

              1. re: BabsW

                When I make it with/for kids I call it "puppy chow".

                1. re: Chris VR

                  Ha! My kids would definitely dig that.

        2. re: BabsW

          I never would have thought to dip my ruffles into chocolate. Shame on you for giving me the idea! LOL.

          1. re: danhole

            lol Just wait until you try it!

            1. re: danhole

              dip pretzel rods in melted chocolate, roll in crushed potato chips while still wet, let dry, & drizzle with melted caramel. then curse me when you can't stop eating them ;)

              1. re: goodhealthgourmet

                IS THAT LEGAL??? LOL

                1. re: goodhealthgourmet

                  You are all evil! I am guessing you use chocolate chips for all this, not that I will be making any of this stuff - hahaha!

                  1. re: danhole

                    chocolate chips or chopped chocolate - whatever you have on hand. though if you use chips you can always add them to the outside too, just because they're there! mini chips are best for that.

          2. candied ginger chunks
            marzipan
            caramels
            peanut butter cookies
            biscotti
            sugared bacon!

            1. Well, not everything, but close to it.
              Dried fruit, like apricots, candied orange peel, dried pineapple slices, dried pears, dried cherries, raisin clusters, candied ginger, fresh apple slices, and of course, summer fruits like strawberries and cherries, nut clusters of all types, coconut balls, peanut butter balls, peanut butter-filled cookies, marshmallows, biscotti, caramels, coffee beans, especially espresso beans, brownie bites, chow mein noodles and then there's this year's big winner, chocolate-covered bacon.
              I'm sure I'm missing something...

              15 Replies
              1. re: bushwickgirl

                I'm stumped by the notion of dipping chow mein noodles. You mean individual noodles?

                I like to do dried fruit, particularly apricots and pineapple. I dip only half way in so that you end up with an undipped area for easy pickup.

                1. re: tcamp

                  Chow mein noodles are usually dropped in small clumps that are sometimes called "nests". You may need to break some of them up slightly to keep the size manageable.

                  Which makes me think that sweet Italian dough that's similar to pasta dough that's fried and dusted with powdered sugar would be pretty fabulous dipped in dark or white chocolate. Or even dipped in dark on one end and white on the other.

                  1. re: rainey

                    also known as haystacks.

                    1. re: goodhealthgourmet

                      Or spiders! :)

                    2. re: rainey

                      Yes, bird's nests. Sometimes adding three red hots into a depression in the center!

                      1. re: scuzzo

                        Or if you make them spidery, the red hots can be the eyes!

                    3. re: tcamp

                      No, not individual noodles, LOL, the thought of dipping individual noodles made me laugh, thanks for the humor!
                      You throw a bunch of them into melted chocolate, then mound them up with a spoon, similar to making a nut cluster. It's a throwback to the '60s, when you could buy the skinny chow mein noodles in the supermarket. I don't remember the brand, La Choy probably. Actually, the combo of the somewhat salty noodle and chocolate is a winner.
                      Your guests won't know what the hell they are...
                      Yes, that's the idea with dried fruit, just dipped half way. I love apricots and pineapple dipped in chocolate.

                      1. re: bushwickgirl

                        And also, famously melded with peanut butter and butterscotch morsels!

                        1. re: kattyeyes

                          Oh, yeah, I think that was part of the original recipe. Yummy!

                          1. re: kattyeyes

                            Yum, oddly that's such a good combo!

                          2. re: bushwickgirl

                            Those are Haystacks! One of my family's favorites. You can do so many variations as other have pointed out. Sometimes I put dry roasted peanuts in there too. Now I want to make some! Who would think chow mein noodles could taste so good?

                            edited to say Oops! Haystacks were already named. i didn't read the whole thread before I jumped in.

                          3. re: tcamp

                            I just did chocolate dipped glazed apricots. Loved glazed apricots from a stand at the farmers market where I grew up and hadn't found them since I moved away. Then I found this recipe:
                            1/2 cup sugar
                            1/2 cup honey
                            1/2 cup water
                            25 dried apricots (more or less)

                            Combine sugar, honey, and water in a pot and bring to a simmer. Lower heat a little, add apricots, and and simmer about 20 minutes or until the fruit is translucent and tender and the syrup thinly coats the back of a spoon. Remove apricots to a rack and allow to drain and dry for 24 hours. Fruit will be sticky. Great as is or dip halfway in melted chocolate and allow chocolate to set up.

                            These things are beautiful! They shimmer and look far more elegant and time consuming than they really are. Next time I'm adding a vanilla bean and ginger to the syrup.

                            1. re: morwen

                              I agree with you that glacéed fruit look very elegant. It's a shame that they've more or less disappeared. But more opportunity for us to do them as artisan treats!

                              1. re: morwen

                                Can you use this syrup for fresh pineapple?

                                1. re: cjbenko

                                  I've never tried it but I don't see why you couldn't. I think I'd chunk the pineapple pretty thick so it had less chance of breaking up through the cooking process.

                          4. Use a cookie cutter to form shapes of cheese cake and cover them with chocolate sprinkled with colored granulated sugar..

                            1. I love chocolate-dipped ridged potato chips. So good.

                              I also really like to stuff a dried apricot with a salted almond, then dip the whole thing in chocolate.

                              Or, mix chopped nuts and dried fruits (my favorite is cherry-almond), and mix into melted chocolate. Drop spoonfuls onto waxed paper, and you've got really nice clusters.

                              1. < I realize anything can be covered in chocolate, but should it?>
                                In a word, YES!

                                I'd like to strongly recommend not just any old pretzels, but Pretzel Thins.
                                http://www.chow.com/photos/374291
                                So especially yummy to have a thin pretzel wafer dipped in chocolate. Mmmm!

                                And while you're doing your dippity-do-dah thing, why not dip Oreos? :)

                                1. My grandma puts peanut butter between two ritz crackers and dips that in chocolate. It sounds strange, but it works. The ratio of peanut butter, crunchy crackers and chocolate just doesn't work the same with those already made mini-cracker sandwiches. 've told her to save me some.

                                  5 Replies
                                  1. re: hippiechickinsing

                                    SHUT YO FACE!? OMG, I must try this! I'm afraid you may have created a monster!

                                    OP, I make something like a buckeye, chocolate-covered peanut butter balls, only there are crushed pretzels in the peanut butter mix. Addictive.

                                    1. re: lynnlato

                                      choco pb ritz crackers are awesome!!

                                      1. re: lynnlato

                                        Where is that recipe Lynn? Pretzels, peanut butter and chocolate! Wow, does that sound good.

                                        1. re: danhole

                                          They are tasty! Here ya go:

                                          Peanut Butter Pretzel Candies

                                          1 cup chunky peanut butter
                                          3 T butter
                                          1 cup powdered sugar
                                          3/4 - 1 cup crushed pretzel nuggets
                                          1 cup (6 oz bag) semi-sweet chocolate chips
                                          2 tsp vegetable oil

                                          combine peanut butter and butter in a microwave-safe bowl. Microwave on high for 30-40 seconds, or until butter melts. Stir with a fork until well-blended.

                                          Stir in powdered sugar until well-mixed, then stir in pretzels.

                                          Shape into small balls, about 1 inch in diameter. Place on jelly roll pan lined with wax paper. Refrigerate 1 hr or more. Cover w/ foil or plastic wrap if chilling longer.

                                          Combine chocolate and oil in small bbowl. Microwave on 50% power for 1-2 mins., stirring every 30 seconds, until melted.

                                          Dip balls, one at a time, into chocolate and turn to coat. Drain off excess chocolate and place on waxed paper. Refrigerate until set. Store in refrigerator in air tight container.

                                          2-2 1/2 dozen

                                          ** I don't chill before I dip in chocolate.

                                          1. re: lynnlato

                                            Thanks a lot. Look easy and sound tasty!

                                    2. Double dipped Maraschino Cherries......

                                      Enjoy!

                                      1 Reply
                                      1. re: Uncle Bob

                                        The kind with stems, right? :)

                                      2. Spoons, and candy canes, to be stirred into hot drinks.

                                        1. Don't forget popcorn balls!

                                          1. Frozen Bananas :) ... but don't know how these work as gifts...
                                            Dried Banana Chips
                                            Pistachios
                                            Second the spoons!
                                            Peanut Butter mixed with Powdered Sugar, then formed into balls and refrigerated til firm
                                            Cream Cheese mixed with Powdered Sugar, then formed into balls and refrigerated

                                            1. Bacon....There was a vendor at the "Big E" (in Mass) this year that had lines for the stuff. It was great, Voisages (sp?) also makes a bar with bacon.

                                              14 Replies
                                              1. re: mmalmad

                                                Bacon: It's this year's big flavor favorite.

                                                1. re: bushwickgirl

                                                  But but but....I love it so much that I really can't imagine diluting the goodness with chocolate. That isn't to say I wouldn't try if we ran into one another.

                                                  1. re: tcamp

                                                    The bacon and chocolate combo ramps up the flavor of both, the's nothing like the smoky, salty bacon fat thing coated with the rich, slightly bittersweet chocolate tang fat thing. Mm-mm good. I'm truly surprised it took humanity this long to figure out that's it's the best marraige going; chocolate and peanut butter, step aside.

                                                2. re: mmalmad

                                                  Vosges. :)
                                                  http://www.vosgeschocolate.com/produc...

                                                  @bushwickgirl: Bacon: It's not just for breakfast anymore. :

                                                  )

                                                  EDIT: Geez, did you READ that description? I don't even smoke and I think I need a cigarette...LOL!

                                                  1. re: kattyeyes

                                                    Engaging senses? Lust? Flirting? Woof.

                                                  2. re: mmalmad

                                                    The stuff at the Big E was seriously good- from a chocolate store in Connecticut whose name escapes me now. But all bacon dipped in chocolate is not created equal. We recently had some at a candy store in Plymouth, MA that was not very good.

                                                    1. re: Chris VR

                                                      Maybe Munson's?

                                                      When I hear "Chocolate store in CT" that''s what leaps to mind.

                                                      I haven't been to the Big E in ages.

                                                      1. re: BabsW

                                                        I didn't get to the Big E this year (dammit), but "a chocolate store in Connecticut" definitely means Munson's to me, too. I am especially fond of their chocolates with creamy peanut butter centers.
                                                        http://www.munsonschocolates.com/

                                                        I can't confirm that was the vendor, but I'm fairly certain Munson's usually has a booth in the CT building, so it may well be. Here is the Big E wrap-up--no additional info except the number of chocolate-covered bacon strips served (6,800!).
                                                        http://www.thebige.com/media/WrapUp.html

                                                        1. re: kattyeyes

                                                          Munson's was the first place that introduced me to the chocolate-covered potato chip. yum.

                                                          If I were more evil, I'd buy UConn Husky bars to give to all of the SU Orange fans here (I'm in Syracuse.) lol

                                                          1. re: BabsW

                                                            They were early on the "chocolate covered what" curve in terms of creativity. One of their other specialties you may remember is the chocolate covered frozen banana! Unfortunately, not convenient for giving as gifts. But potato chips sure are!

                                                            They do pretzel rods dipped in chocolate with various doodads attached, such as nonpareils or other little treats. They are especially pretty.

                                                            1. re: kattyeyes

                                                              The frozen banana! I remember that one. Those pretzel rods sound good.

                                                              I drive right past the main store in Bolton on my way to visit family. I really should stop in next time even though the location on rt 6 is tricky.

                                                              1. re: BabsW

                                                                We had an earlier chow discussion about Munson's selling chocolate-covered pickles, a somewhat dehydrated version of a gherkin, back in the '70s, in keeping with the Munson's "chocolate covered what" curve kattyeyes mentioned. I had one and it was "interesting" but apparently not a keeper. I got it at the Bolton store.

                                                        2. re: BabsW

                                                          Ah,it was Rosie Blake's World Class Chocolates New Britain CT 860-225-8425 according to this thread http://chowhound.chow.com/topics/556426

                                                          1. re: Chris VR

                                                            Good catch, ChrisVR. And shame on me--I was on that thread and have bought from Rosie Blake's (but not bacon!). :)

                                                    2. Chocolate covered orange slices (fresh as well as the jellied) and fresh beignets drizzled in dark chocolate

                                                      1. Wasn't there a thread recently about what to have on hand to dip into a chocolate fountain? Well that poster needs to read this thread! Tons of great ideas. Thanks all of you.

                                                        2 Replies
                                                        1. re: danhole

                                                          How 'bout chocolate dipped fortune cookies. Great for new year's!

                                                          1. re: millygirl

                                                            That's a great one! I received a giant/oversized one as a vendor gift one year. You can deck these out similarly to the pretzel rods. My gifty one was dipped in chocolate and bedazzled in rainbow sprinkles. Quite festive indeed!

                                                        2. Spanish quince paste can be cut into small squares and dipped into bittersweet chocolate to make a tasty petit four. (Donna Hay also did this in her one of her recent magazines)

                                                          1 Reply
                                                          1. re: NickMontreal

                                                            Although not the same as quince paste, I've always loved those raspberry jelly rings dipped in bittersweet chocolate. Joyva makes them in a factory right now the road from where I live.

                                                          2. chocolate dipped grape clusters... grapes must be completely dry.

                                                            1. I dipped pretzel rods in caramel, let it dry, then in dark chocolate and then some sprinkles, and they're going out as gifts fo the kids' teachers. Very tasty!

                                                              2 Replies
                                                              1. re: Chris VR

                                                                How far up the pretzel rod do you dip them? I am assuming you are using the long ones, but if you aren't then correct me. It sounds fabulous - caramel, dark choc. and sprinkles! Oh yea baby!

                                                                1. re: danhole

                                                                  I melted the caramels and chocolates in 2 cup measuring cups, so it only dips about halfway up. Then I dry them upside down (in a mini ice cube tray, actually!) so the caramel and chocolate sploodge a bit further down the pretzel rod. But there's still a good third or so of unbesmirched pretzel.

                                                              2. Chowhounds in the UK may have just been watching chef Heston Blumenthal on TV cook his Christmas Feast - which included chocolate covered dormouse.

                                                                I guess you don't get to own the best restaurant in the world by cooking safe dishes.

                                                                4 Replies
                                                                1. re: Harters

                                                                  Dormouse, as in the creature?

                                                                  1. re: bushwickgirl

                                                                    Yep - he went to Slovenia to eat them first. As with all sort of unusual meats, they were declared to be a bit like chicken.

                                                                    He first braised them and stripped the meat. It was then processed with chicken livers - so what you had was a sort of chicken & mouse mousse. These were then filled as the centre of mouse shaped chocolate moulds and a lollipop stick inserted. Chocolate mouse on a stick.

                                                                    1. re: Harters

                                                                      I'm speechless...

                                                                    2. re: bushwickgirl

                                                                      Dormouse was considered a delicacy in the Middle Ages. It was only served "above the salt". Ran into recipes for it when doing period feasts for reenactors. Can't say I was ever tempted to redact one of those recipes.

                                                                  2. I made chocolate dipped pretzel rods last year but had a hard time finding a place to put them after dipping--i dipped then poured on sprinkles but if I laid them down on wax paper to dry they got all smushed on one side. I tried laying them on a rack but didn't like that either. How are you doing yours?

                                                                    3 Replies
                                                                    1. re: sparkareno

                                                                      I happened to have something like these around, and they worked really well!

                                                                      http://www.amazon.com/Cubette-Mini-Ic...

                                                                       
                                                                      1. re: Chris VR

                                                                        i love that you found a way to repurpose those trays - i have them, and i hate them for ice because for some reason i find it impossible to get the cubes out!

                                                                        1. re: goodhealthgourmet

                                                                          Yeah, very annoying trays. I can never get the ice out either! I have no idea why I haven't tossed them but now I never will :-)

                                                                    2. Umm, I know this is old school, we used to make no bake cookies with chocolate and oatmeal. Still hits the spot...