This is my oh so romantic gesture to Mr.Scott, very selfishly brought to life to re-create a favourite chocolate treat of mine which didn’t seem to take off here in the UK, but they are still going strong over in the US of A.

Yes you will remeber them as Pretzel Flipz. Ring any bells? They were my absolute favourite. Little bite sized salted pretzels coated in chocolate…..how I loved them.

As I said, this is a romantic gesture me baking for my husband.  Admittedly  I have chosen to make something I happen to love to eat myself. Mr.Scott has also made pretzels for me in the past and they were excellent. Actually he is a more proficient pretzel shaper than I am. So I hope this will encourage you to give these a go.

Dare I say it, but if he can bake them then ANYONE can! The dough is a simple one, it is the rolling that takes some mastering.

Pretzels by their nature lend themselves to being shaped into a heart. Mine happen to be baked with a sprinkling of sea salt then coated  artistically with melted dark chocolate. What more could you wish for when waking up on  chilly Valentine’s morning than a crsip shelled chocolatey, salty chewy delight. Now if only I could master the flat white to go with it then my love would know no bounds……………

I am entering these pretzels into “Tea Time Treats”  held this month over at Kate from What Kate Baked in patnership with Karen from Lavender & Lovage.

Chocolate Coated Heart Shaped Pretzels

Recipe adapted from “Bread” by Eric Treuille & Ursula Ferrigno

Ingredients :~ Makes 8

• 500g strong white flour

• 1 sachet of  instant dried yeast

• 2tsp salt

• 1tsp ground cinnamon

• Maldon sea salt for sprinkling

• 350ml tepid water

• 1 egg (to use as egg wash)

• 50g dark chocolate melted

Method :~

1. If using a Kitchen Aid place the flour, yeast, salt cinnamon in to the bowl and turn on to  begin mixing using the dough hook. Add the water and knead for 10 minutes.

2. If kneading by hand place all the ingredients in a large bowl, bring them all together with a wooden spoon or plastic scraper. Once combined tip the dough onto a floured work surface and begin kneading and continue for 10 minutes.

3. Cover the dough with a tea towel and leave to prove for about 1 & 1/2 hours. It may take longer in a cold room or on a cold day.

4. Knock back the dough and leave it to rest for another 10 minutes.

5. Divide your dough inot 8 equal sized protions.

6. Roll each piece of dough into a ball then begin to make it into a long thin sausage shape. It should reach into a strip that is about as long as 1 &1/2 rulers. It should be slightly thicker in the middle section and have very thin end pieces.

7. Bring the to ends in together to form a heart shape and then twist the two ends so that they point inwards and down.

8. Place the pretzels on an oiled baking tray and leave them to prove for another 45 minutes covered with a cloth.

9. Pre heat the oven to 200 degrees.

10. Glaze the pretzels with egg wash and a sprinkle of Maldon sea salt.

11. Bake for 15-20 minutes then leave to cool on a wire rack.

12. Once cooled coat them in a layer of melted dark chocolate.

• The taste of these pretzels is so good I would love to sell them to people from a little stall  set up in the heart of Soho or Bermondsey as they do over in the US with their hot dogs and pretzels, along with a rich and creamy flat white coffee. Well there’s an idea……….anyone???