Schokoladenpretzel (Chocolate Pretzels)

From: Debi Geroux

On Sep 27, 2003

These pretzels taste awesome! They were very easy to make. However, it did take some time to get used to making them into pretzel shape. The frosting does need a little bit of milk and the pretzels were kind of hard to frost. So, I ended up only frosting a few and leaving the rest unfrosted. Leaving the pretzels unfrosted does NOT take away from how delicious they are. Highly recommend for something different!

From: evelyn/athens

On Jul 23, 2003

I used Van Houten's cocoa (a Dutch brand) and quite liked the results. I must say I didn't do the icing as it is VERY hot here and I knew it wouldn't set properly. The chocolate cookie was nice and my kids ate them up.

From: Mimi Bobeck

On Jul 20, 2003

JenniferS - That's ok. I know you are from the midwest. This is a traditional German recipe. American cocoa is not as good quality as Europe, so that is probably why that happened. In Europe they cook the bean longer to get more of the chocolate flavour out and we don't add as much sugar. My experience here with American chocolate/cocoa is that it is more sugar than chocolate. Even the unsweetened brand, the cocoa is not as rich in chocolate flavour. Cocoa products are different here to accomodate American geographical tastes. But thank you for your feedback.

From: *~*Jennifer*~*

On Jun 8, 2003

My family wasn't crazy about these pretzels. I didn't make any changes to the ingredients or directions. My husband and kids thought the pretzels needed more chocolate and the icing was too sweet. They told me not to make these again, so I'm giving this recipe 3 stars.