Pimp That Snack
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Chocolate Pretzel

by Ich bin ein Berliner 9 photos Rated 49% 164 votes when voting closed

What better way to spend the time for revising a German exam than creating a giant German-style snack? With sauerkraut and schnitzel being given the thumbs down, it had to be an über chocolate pretzel.

After finding a suitable recipe, a quick raid of the cupboards and the local Budgens provided all the ingredients necessary:

For the pretzel:

250g Margarine
100g Caster sugar
2 large eggs
1 tsp of vanilla extract
120ml of milk
120g Cocoa powder
500g Flour

For the chocolate frosting:

4 tablespoons of Cocoa powder
120g icing sugar
4 tablespoons of melted margarine
½ teaspoon vanilla extract

Estimated cost: £3.00

Milk, caster sugar, flour crock, icing sugar, cocoa, vanilla, eggs and margarine on the worktop

Method

Whack the margarine and sugar into a large bowl and cream with an electric whisk until creamy!

Eggs and milk beaten into creamed yellow butter with an electric whisk

Mix in the egg, vanilla and milk, whilst trying to get action shot of mixing. Continue whisking until it looks like horrible scrambled egg gone wrong.

Sift in cocoa and flour, whilst taking another action shot!

Cocoa powder sifted through a sieve into the bowl of creamed butter and sugar

Mix with whisk until the dough gets stuck to the whisks. Erm…

Scrape off dough and tip it out of bowl onto a sheet of foil (trying hard not to think what it looks like). Then put it in fridge 30 minutes and put feet up whilst learning about biotechnology and how to make soy sauce.

A large risen ball of chocolate dough sitting on foil in a baking tray

Take dough out of fridge. It should be a little firmer, but it still looks a bit wrong…Using some extra flour, roll dough out on work surface into 2 long sausage(?) shapes of equal lengths.

A single rope of dough rolled out across the entire length of the kitchen worktop

Place on 2 greased baking trays into curved shapes, trying not to let the dough break.

Cook in preheated oven at 180 degrees C for about 15 minutes. When done, take out, and cool on tray on a wire rack.

The dough rope curved into pretzel loops spread across two baking trays, ready for the oven

Make chocolate frosting by mixing all ingredients together in a stainless steel bowl (it must be stainless steel, or it will stick everywhere).

Melted dark chocolate being stirred with a spatula in a metal mixing bowl

Assemble pretzel on a tray, making sure it doesn’t break (although the frosting does make a good pretzel cement). Coat in sticky chocolate frosting, and leave overnight to allow the frosting to harden.

The baked pretzel, thickly coated in dark chocolate, filling a foil-lined roasting tray

Marvel at the überness of the pretzel. Then present it to a hungry German class where it will be devoured in less than ten minutes.

A hand and a ruler held across the chocolate-coated pretzel to show its size

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