How to Make Herb-Infused Chocolate Pretzel

Making chocolate pretzels can sound complicated to those who are not very familiar with homemade infused treats. But the truth is that producing a delicious, nutritious, and fully infused chocolate pretzel can be much easier than you might think. The best thing about this recipe is that you can customize it by adding various ingredients like nuts and raisins. To make this heavenly chocolate pretzel recipe, you have several options to add that extra touch of #HerbButter or #HerbSugar up to your taste. This chocolate pretzel we are talking about is not yet found in regular grocery stores. We're talking about a fully customized chocolate pretzel recipe that brings homemade biscuits to the next level.

For advanced full customization, the herb variety on the sweeter side will be a great match to the bitterness of chocolate and the crunchiness of pretzel. A sweet, fruit-forward herb variety complements both the chocolate and the crunch; a variety rich in myrcene or limonene is a good place to start.

Note: Please freeze the fruit before blending for an even icier treat. And you can give the smoothie some heat by adding a pinch of crushed red pepper flakes and a little bit more salt.

Ingredients required for Herb-Infused Mango Smoothie:

• ECRU #DecarbKit or #Activator

• 1 gram of dried herb

• 1/2 cup neutral oil

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 - 1/4 teaspoons kosher salt

• 2 cups granulated sugar

• 1 cup unsweetened cocoa powder

• 2 tablespoons of olive oil

• 4 large eggs

• 5 drops of vanilla extract

• 1 cup powdered sugar

• 30 mini chocolate-covered pretzels

• Cooking spray

Preparation:

1, Crush dried herb into small pieces and spread them in the decarb glass pan. Close the lid and insert the thermometer probe.

2, Set the Decarb box in the oven and heat to 245°F for 30 minutes.

3, Mix the herb and oil for 15 minutes. After that, pour the infused oil into a heat-resistant bowl through its fine mesh sieve.

4, Whisk mixture of flour, baking powder, and salt together.

5, Beat sugar, cocoa powder, and both types of oil in a stand mixer fitted with a paddle attachment on medium-low until moistened and mixture resembles wet sand.

6, Add eggs, one at a time. Beating at the medium-low level until well combined after each addition. Stop scraping the sides of the bowl as needed.

7, Stir in vanilla bean paste. With the mixer on low speed, gradually add your mixture. Beat the batter until it's combined. Cover and chill the dough overnight.

8, Row 3 baking sheets with parchment paper. Place granular sugar in a small bowl. Spray oil on a baking pan and scoop cookie dough to the size you like. Sprinkle sea salt for decoration.

9, Repeat. Freeze dough discs, uncovered, on baking sheets for at least 10 minutes.

10, Preheat oven to 350°F. Then bake cookies in batches in preheated oven until puffy and just set. You can store cookies in a container at room temperature for up to 3 days.

For simplicity, you might also add #HerbSugar or #HerbButter and blend it with fruit. Check out below recipe.

Herb Butter Herb Sugar

Tips for Portioning Infused Treats

Your infused treats' strength depends on factors, from the herb variety you choose, to storage, or even how long and at what temperature you treated the herb. For a safe portion, try to spread 1/4 teaspoon on a snack and see how that portion affects you after an hour. First-time users must be very careful with portions.