Tuesday, November 5, 2013

Chocolate Thermometers

White chocolate melting discs or Almond bark
black and red writing icing or frosting 
pretzel rods

1. Melt the white chocolate in a double broiler. When melted smooth dip in the pretzel rods leaving a handle at the bottom the pretzel. Set on a sheet of wax paper to set up and harden.

2. When the chocolate is compleatly set up start with the black lines and draw them onto the top of the thermometers. Followed by the red line straight down the black lines topping it with a red ball on the top. Again allow the frosting to set up. 


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