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Fatty Sundays: the chocolate pretzel phenomenon

Fatty Sundays: the chocolate pretzel phenomenon

In our opinion, most things in life taste better after they’ve been dipped in chocolate.

And it looks like the ladies behind Brooklyn-based start up Fatty Sundays would agree. Their range of gourmet chocolate-dipped pretzels, available in nine drool-inducing flavours, are our new preferred celebrant in the delicious marriage between sweet and savoury.

Chocolate-dipped pretzels aren’t a new phenomenon, but what these sisters have done with their mum’s prized recipe has taken off around the country, and even become the wedding favour of choice for many a budding bride.

“In our home, we affectionately dubbed the last day of the weekend “Fatty Sunday” because it was always a day to kick back, relax and indulge,” says sisters Ali and Lauren Borowick. “It seemed only logical to merge the two – our unique, bursting with flavor pretzels with our special family tradition!”

Standout flavours include the Classic PB&J (milk chocolate with peanuts and tangy raspberry), Berry Granola, Toasted Coconut and Peppermint Crunch. (Wipes drool). They also now offer pretzel brittle, choc-coated matzoh and gluten free choc pretzels.

Or, you can DIY it by choosing your favourite chocolate, flavour and sprinkles. Genius!

Unfortunately, Fatty Sundays currently only ships inside of the US, but don’t despair – you make your own ones at home with our simple recipe below. Don’t shy away from experimental flavour pairings – the crazier, the better. Be sure to share your pretzel pics with us over at our Facebook page.

Chocolate-Coated Pretzels

Makes a packet’s worth of chocolate pretzels

Ingredients

2 cups chopped chocolate (dark, milk, white or semi-sweet)

1 tbsp shortening, or copha (optional)

one bag pretzels, or pretzel sticks

Assorted sprinkles of choice (shredded coconut, crushed nuts, cinnamon sugar)

1. Line a baking sheet with baking paper

2. Place the chopped chocolate (and shortening if you are using) in a microwave-safe bowl and microwave in 30-second intervals, stirring after every 30 seconds.

3. Drop the whole pretzels, a few at a time, in the chocolate to only cover it slightly. Use a fork to pull the pretzel out of the chocolate. Let the excess drip back into the bowl, then place pretzel on prepared baking sheet. If topping pretzels with sprinkles, nuts or extras, sprinkle on while chocolate is still wet

4. Place the pretzels in the refrigerator for about 15 minutes or until set.

*Chocolate-Coated Pretzels will keep for up to 2 weeks in an airtight container.

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