Heavy glass bowl
Spatula
Small pot
Heavy Bottomed Pan
Parchment Paper
Cookie sheet
- 1/2 Cup Heavy cream
- 1 cup White sugar
- 1/2 tsp Fleur de sel divided
- 100 g Dark chocolate (78% cocoa)
- 20 Pretzel Rods
Salted Caramel
Heat 1/4 cup of sugar over medium-high heat in a heavy bottomed pan, stirring frequently.
When it has melted and turned a golden colour, slowly add the rest of the sugar, 4 minutes.
Continue stirring while the sugar melts, moving it around the pan so it doesn’t burn, 3 minutes.
Reduce the heat to medium and add the cream and 1/4 tsp of fleur de sel.
Continue cooking until the sugar is entirely dissolved, then remove the pan from the heat, 2 minutes.
Melted Dark Chocolate
While the caramel is cooling, put a double boiler (bain marie) onto the stove on medium-high. You'll want a heat proof bowl and a heavy bottomed sauce pan with a few inches of water.
Break the chocolate into chunks, and place it in the heat proof bowl.
Stir occasionally until your chocolate is entirely melted then take it off the heat to cool.
Chocolate Caramel Pretzel Rods
Line a baking sheet with parchment.
Coat each pretzel in caramel then place it on the parchment and set aside to cool.
Pour the dark chocolate over the rods and twirl to coat evenly.
Drizzle the pretzel rods with the melted white chocolate and sprinkle the remaining 1/4 tsp of fleur de sel.
Place the sheet in the fridge until set (at least two hours).
Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 532mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg