I want to make chocolate covered pretzles for the holidays, but here's the thing. I want to dip some in white!


Question: chocolate and the others in dark chocolate. Now, on the white chocolate I would like to drizzle a strawberry glaze on it. On the dark chocolate I want a mint tasting and green drizzle. I'm lost on how to get that. Does anyone know any recepies for a mint drizzle and strawberry drizzle or is there a way I can make the white chocolate taste like mint and strawberry and just use food coloring to make the bright red and green colors I want?


Answers: chocolate and the others in dark chocolate. Now, on the white chocolate I would like to drizzle a strawberry glaze on it. On the dark chocolate I want a mint tasting and green drizzle. I'm lost on how to get that. Does anyone know any recepies for a mint drizzle and strawberry drizzle or is there a way I can make the white chocolate taste like mint and strawberry and just use food coloring to make the bright red and green colors I want?

For the colored glaze you need something called chocolate bark, which isn't really chocolate. In the craft section at Walmart you can get Wilton chips that are already colored and they have flavorings you can add. If you don't have a store with these, you can get white almond bark (chocolate bark) and tint and flavor it; it won't seize like real chocolate will.

At the grocery store they should have different flavored extracts near where the vanilla extract is. They should have those flavors there, or at a specialty cooking goods store.

Peppermint extract and strawberry extract. Look next to your vanilla, almond, etc. at the grocery store. Tint the peppermint green and strawberry pink with food coloring.

i'm sorry i honestly do not know but would love to find out - these sound absolutely amazing and i want to hire you to come cook treats for me!!! lol im jk i'm kinda dumb in the kitchen and would have never thought about doing this i just wanted to give you kudos for bringing it to my attention!

good luck !!

There are extracts (just like vanilla extract) that you can add to icing for flavor.... but I don't think you cannot add them to the chocolate or the chocolate will "seize", which means it will harden and not be dipping quality.





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