Chocolate Dipped Pretzel Rod Problem

[bravajo]

I know this is not exactly rocket science but I made some chocolate dipped pretzel rods for party favors (dipped the pretzel rods in melted chocolate and then in various decorative candies).

Situation: After dipping and decorating I put them in the refridge to cool them down.

Problem: 5 hours after they were completed the chocolate didn't harden and is soft at room temperature. The smear all over the inside of the mylar bags that I intended to wrap them up in.

Suspicion: I think the chocolate was not tempered properly and so it didn't set up correctly.

Side fact: I have worked with chocolate before and never really had a tempering problem.

Questions: 1) What did I do wrong? 2) Is there any salvation for these 100 pretzel rods or is it a matter of eating a whole lot of pretzels and starting again?

Thanks,
Joe.

 

[AllenOK]

Did they "smear" after you removed them from the fridge?

I never like to refrigerate anything that's chocolate-dipped. Once you remove it from the fridge, it will sweat, and the chocolate will get soggy, and run.

 

[bravajo]

Allen,

Could be. Truth be told I posted this for my wife. I don't like the refrigerator cooling approach because there is usually no need for it. I suspect that had a hand in the "fudgy" texture of the finished rods.

Thanks,
Joe.

PS I was thinking of trying heating the rods in the over to 85 degrees or so to see if they will set-up again. Either that or double-dip?

 

[Pammy]

Don't know what type of chocolate you are using, but I have had success using the chocolate almond bark. We make lots of dipped candies and goodies at Christmas and have had the best results with the almond barks.