Line a sheet tray with wax paper, parchment paper, aluminum foil or a silicon mat.
Rinse the strawberries and dry them well. Lay strawberries out on a clean dry towel or paper towels.
Strawberries should be dry before they’re dipped in the chocolate.
Tempering Chocolate (Seeding Method)
You will need two water baths for both dark and white chocolate. Place two heat-proof bowls over two pots of simmering water.
Add two-thirds of the dark chocolate to the bowl. Heat to an optimal temperature between 110°F to 115°F, but not exceeding 120°F. Remove the bowl from heat. Use an instant read thermometer to test the temperature. If the chocolate exceeds the optimal temperature, crystals will begin to form and chocolate may have a dull, grayish color and lack a high gloss finish when cooled.
To “temper” the chocolate, add the remaining one third of (seed) chocolate to the melted chocolate. Using a rubber spatula, mix to cool to 89°F but not cooler than 85°F. Re-heat the chocolate and bring the temperature up to between 88°F and 91°F. The chocolate is now tempered.
To the second water bath, add two-thirds of the white chocolate and heat to between 110°F and 115°F. Add the seed chocolate (remaining one-third), stirring with a rubber spatula, cool the chocolate to 82°F then re-heat to 87°F.
Take care to note the difference in re-heating temperatures.
Dipping the Strawberries & Pretzels
Hold berries by the leaves and dip in the bowl of melted chocolate, swirl until fully coated. Gently shake off excess chocolate and immediately dip in sprinkles. Place berry on prepared sheet tray. Repeat process with pretzels.
To make the white chocolate swirl, use a pastry bag or plastic storage bag, add melted white chocolate. Drizzle white chocolate over the dark chocolate and place on prepared sheet tray.
Place tray in refrigerator for about 15 – 20 minutes until chocolate is set. Do not leave in refrigerator for more than 1 hour or condensation will form. It’s best to eat strawberries and pretzels the day you make them. The strawberries can be held at room temperature for about 2 hours.