laurie wrote:
> I was making "pretzel wands" for my daughter's Christmas party at school last
> night and run into a minor problem.
>
> It called for melting chocolate chips and dipping the pretzel rods in them,
> then chilling until firm. That part was fine.
>
> Then I had to melt white chocolate, add a touch of food coloring, and dip the
> rods part way into the melted white chocolate.
>
> I tried numerous times, and each time I added the food coloring, the white
> chocolate stiffened right up and I couldn't dip the pretzels without actually
> pasting the white chocolate onto them. The chocolate was fine until I added
> the food coloring. I tried adding it while still over heat (which is what the
> recipe said to do), tried adding it off of the burner, and tried both white
> chocolate chips and actual cooking squares.
>
> It's not *necessary* to die the white chocolate, of course, but it kind of
> ruins the Christmas theme if I don't. I'd like to make them again next week-
> they were really yummy- so any idea what went wrong?
>
> laurie
>
Try a paste or powder food coloring. I'm thinking you used a liquid
food coloring, the added liquid in an H2O base would be the cause of the
problem, the same thing will occur with a lot of steam.

Jessica