I want to make chocolate covered pretzels. I followed a recipe that was simple, just melt the chocolate in a double boiler, add 1 tbsp of heavy whipping cream, then dip the pretzels. Problem was that the chocolate didn't melt, it sort of separated, and stayed thick. The recipe called for semi-sweet baking chips, I used milk chocolate ones and white chocolate ones.
In the past I've melted chocolate using bakers squares of unsweetened chocolate which turned out fine. What do you think the problem was?
In the past I've melted chocolate using bakers squares of unsweetened chocolate which turned out fine. What do you think the problem was?