Method

• 1.
  Place the grated chocolate in a heatproof bowl. Half-fill a small pan with boiling water, set the chocolate bowl over the pan (off the heat, and making sure the bowl doesn't touch the water), and stir gently and continually until melted. The trick here is to keep the temperature of the chocolate from rising above 34°C, so it doesn't lose its 'temper' or gloss. You may need to replace the boiling water in the pan halfway through cooking to keep the chocolate warm and runny.
• 2.
  Set out 2 baking trays covered with baking paper. Dip each pretzel into the chocolate, tap against the side of the bowl to get rid of any excess, and lay on the baking trays (I use 2 bamboo skewers for this delicate operation).
• 3.
  Leave for 20 minutes, then transfer the finished pretzels to fresh baking paper, leaving the excess chocolate behind. Transfer the first batch after 20 minutes, as dipping all the pretzels is a long process. Set aside for 3 hours for chocolate to set, then store in an airtight container for 2-3 days. Do not refrigerate.