Instructions:
- Prepare the workspace: Line a large baking sheet with parchment paper or a silicone mat. Set up your toppings bowls nearby so they are ready to go.
- Prepare the chocolate: Place the chopped chocolate (and optional shortening/oil) into a dry, heatproof bowl.
- Melt the chocolate using the microwave method: Microwave chocolate in 30-second intervals, stirring thoroughly after each interval, until smooth and completely melted. Do not overheat.
- Alternatively, melt the chocolate using the double boiler method: Place the bowl over a saucepan of simmering water (ensure the bottom of the bowl does not touch the water). Stir gently until the chocolate is smooth and fully melted. Remove immediately from heat.
- Dip the rods: Hold a pretzel rod by one end. Dip about 80% of the rod into the melted chocolate, gently swirling it to ensure full coverage.
- Remove excess: Lift the rod straight up, allowing any excess chocolate to drip back into the bowl. Tap the rod lightly against the side of the bowl to encourage drips to fall off.
- Decorate immediately: While the chocolate is still wet, gently roll the dipped section in your desired toppings (sprinkles, crushed candy) or lightly sprinkle with flaky sea salt.
- Set the rods: Lay the decorated rods horizontally across the prepared parchment-lined sheet.
- Chill to set: Place the entire sheet into the refrigerator for at least 45–60 minutes, or until the chocolate is completely firm and dry to the touch.
- Storage: Once set, transfer the rods to an airtight container.