|Butter||14 Tablespoon (200 g)|
|Powdered sugar||100 Gram (1 cup)|
|Rum||1 1⁄2 Ounce (2 cl)|
|Salt||1 Pinch (large pinch)|
|Flour||250 Gram (1 3/4 cups)|
|Cocoa||70 Gram (3/4 cup, scant)|
|Semi sweet chocolate||1 Pound (500 g)|
The preparation of the dough is the same as for the preceding arrack pretzels.
In this case the flour and cocoa powder are sifted together to distribute the cocoa evenly.
The pretzels are shaped according to the same method and baked 10-12 minutes on the center shelf at 350°F. (180°C).
Temper the chocolate and dip the cooled pretzels in it.
Place on parchment paper and let the coating harden.