[bravajo]

I know this is not exactly rocket science but I made some chocolate dipped pretzel rods for party favors (dipped the pretzel rods in melted chocolate and then in various decorative candies).

Situation: After dipping and decorating I put them in the refridge to cool them down.

Problem: 5 hours after they were completed the chocolate didn't harden and is soft at room temperature. They smear all over the inside of the mylar bags that I intended to wrap them up in.

Suspicion: I think the chocolate was not tempered properly and so it didn't set up correctly.

Side fact: I have worked with chocolate before and never really had a tempering problem.

Questions: 1) What did I do wrong? 2) Is there any salvation for these 100 pretzel rods or is it a matter of eating a whole lot of pretzels and starting again?

Thanks,
Joe.