Transform dark chocolate dipped pretzels into sweet Chocolate Pretzel Crows using modeling chocolate decorations. This is a tasty and easy Thanksgiving treat your family will love!
Today I’m sharing the final pretzel craft project for the Thanksgiving season.
After making the Chocolate Pretzel Scarecrows the other day, I happen to see some really cute black crow crafts, and thought, “What goes better with a scarecrow, than a crow?”
Crows may not be the first thing you think of at Thanksgiving, but they would look really cute served alongside the scarecrows.
Don’t you think?
CHOCOLATE PRETZEL CROWS
Ingredients: (makes 20-24)
1 – 2 bags Snyder’s of Hanover Pretzel Dipping Sticks (some will be broken, so you may need 2 bags)
16 ounces melted and tempered pure dark chocolate or melted dark cocoa candy melts*
8 ounces melted and tempered pure milk chocolate or melted Light Cocoa Candy Melts*
8-12 ounces white modeling chocolate*
orange, red, and black food coloring
40-48 jumbo candy eyes
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To create this food craft you are going to need pretzel dipping sticks. They are about 3 1/2 inches long and about 3/8 inch in diameter. You could use the smaller, thinner pretzel sticks, but you’ll need much less chocolate to dip them in.
I found that the pretzel dipping sticks are not all the same size, so it’s best to line them up and group them according to size. Get 6 that are reasonably close in size for each crow. Then you’ll need an additional pretzel to create the brim of each hat.
Pour your melted and tempered pure dark chocolate or melted dark cocoa candy melts into a tall glass or jar. Dip a pretzel stick into the chocolate, remove, and allow the excess to drip off. Set at total of 6 chocolate dipped pretzels next to each other on a parchment paper lined baking sheet.
Pop in the refrigerator for 3-5 minutes just until the candy coating sets. If you leave it for too long the chocolate may crack.
Pour the milk chocolate into a bowl that is long enough to fit the length of your pretzels.
Drop a pretzel into a bowl, then using a dipping fork or kitchen fork, remove the pretzel, and allow the excess to drip off. Set it on a parchment lined baking sheet. Repeat. Refrigerate for about 3 minutes until the chocolate sets.
Then dip the dark chocolate coated pretzel cluster into the chocolate, coating just the uncovered pretzels at top. Set one of the single dipped pretzels over the line where the dark and milk chocolate meet, creating the brim of the hat.
Pop them in the refrigerator for about 3 minutes until the chocolate is set.
To decorate, color some of your modeling chocolate orange, red, and black.
Roll out and cut the orange using a 1 3/4 inch long tear drop cutter. Cut the red using a small (3/4 inch – 1 inch) flower cutter and cut the black using a round plunger cutter (1/4 -1/2 inch.) Brush a very small amount of water on the backside of each black dot and press them into the center of each red flower.
Attach two jumbo candy eyes, an orange beak, and a red flower to each chocolate pretzel crow using melted chocolate.
For more detailed information on rolling out and making modeling chocolate decorations, see the Chocolate Scarecrow Pretzel tutorial.
If you’d like to have the ultimate guide to working with Candy Clay (modeling chocolate) be sure to get your printed or e-book copy of Candy Clay Creations. This 102 page book is filled with tips and tricks for making and working with candy clay along with 17 step-by-step tutorials for decorating cupcakes, cookies, and more using candy clay. It’s a fantastic resource for anyone who wants to make festively decorated treats.
MORE IDEAS FOR DECORATING CHOCOLATE PRETZELS
If you think these decorated chocolate pretzels are fun, be sure to check out my other designs.