<p>Question for the learned: What kind of chocolate should be used for melting and drizzling?
I received some of the cutest chocolate-covered pretzel rods but my imitations failed miserably. They still tasted great, but just weren’t nearly as pretty–would’ve like a prettier presentation. On the ones I received, the chocolate (white with mint flavoring and milk, I think) had been very artfully drizzled onto the pretzel rod and topped with sprinkles. I melted white and semi-sweet choc. chips in my microwave and it wouldn’t drizzle, just kind of clumped. I ended up dipping them, which worked but not nearly as cute as the drizzled ones. </p>
<p>Any suggestions on what kind of chocolate to use or is there a way to make the melted chips ‘runnier’?</p>