Chocolate Dressing Pretzel Turkey Treat Recipe – Best Thanksgiving Kid Project

  1. Dip pretzels into melted milk chocolate. Allow to harden. Dip pretzels in melted milk chocolate for a nice thick second coat. If you’d like your pretzels to look feathered, hold the pretzel for 30-60 seconds, allowing the chocolate to begin drying. Use a fork to press on the sticky chocolate, then pull up quickly to get spikes all over creating a feathered look. Set on a parchment paper lined baking sheet. Allow the pretzels to dry. If using tempered chocolate, just air dry them, if using candy coating or candy melts, freeze them for 3-4 minutes. Don’t chill too long or the chocolate will crack on your pretzels.

For white modeling chocolate:

  1. Chop your chocolate into small uniform pieces. Heat 1” of water over low heat in a saucepan. Place a bowl over the saucepan, being sure the bottom doesn’t touch the water. Put chopped chocolate, wafers, or chips in the bowl and stir occasionally until melted.
  2. Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often. Pour in corn syrup. Stir until well incorporated. The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate. Pour mixture out onto a counter top, preferably marble or granite. Use a plastic bench scraper & knead until glossy and smooth.
  3. Color your white modeling chocolate using yellow, red, and orange food coloring.
  4. Pinch off pea size pieces of orange modeling chocolate and roll into tear drop shaped beaks. Pinch off even smaller pieces of red and shape into waddles (the thing that hangs down around the turkey’s beak.) Use a dab of water to attach the waddle to the beak. Either dust your work surface with powdered sugar or cornstarch or use a non-stick silicone baking mat. Pinch off tiny pieces of each modeling chocolate color and mix them all up in a flat layer. Press down on them, then roll them out. For a more swirled effect, twist what you’ve just rolled out and roll it out again. Cut out using large leaf plunger cutter or a 1 1/2 inch leaf cookie cutter.
  5. Arrange five leaves together with the wide ends touching. Press them together. Use melted chocolate to attach the leaves to the back of the pretzel and the eyes, beak and waddle to the front side.

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