Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Chocolate Covered Pretzel Recipe
Most classically trained pastry chefs learn how to temper chocolate using a marble slab to get it to just the right temperature, for optimal fat distribution, to provide perfect snap and shine when it dries. However, this is not essential to obtain perfectly tempered chocolate.
Yield: 12-16 large chocolate covered pretzels
Level of Difficulty:Easy
Cook Time:20 Minutes
Prep Time:20 Minutes
- 8 ounces
high quality dark or milk chocolate (like Callebaut), chopped
large pretzels (like Snyders Old Tyme)
Cyprus Flake Sea Salt, optional
Toasted Desiccated Coconut Flakes, optional
Vanilla Caramel Sauce
Bring a large pot of water to a boil with just enough water to touch the bottom of a medium sized metal bowl you will melt chocolate in.
Turn off heat, and place metal bowl with chocolate on top.
Do not touch chocolate for at least ten minutes.
Once the sides have melted and there are still a few unmelted pieces in the center, remove bowl from pot and stir chocolate vigorously until it has reached holding temperature (86-90 degrees Fahrenheit for dark chocolate), (83-86 degrees Fahrenheit for milk or white chocolate).
You may still have a few unmelted pieces of chocolate once it reaches holding temperature. you can remove those pieces with a fork.
Place one pretzel in the dipping bowl at a time, using a fork to turn over, so that both sides are evenly coated.
Use fork to place each pretzel on a parchment lined baking sheet, sliding each pretzel forward, ever so slightly, and then back, ever so slightly, to avoid forming chocolate feet on the pretzels.
Place dry toppings on pretzels before they set. Allow pretzel to set before using a wet topping like caramel sauce.
Place pretzels in the freezer for five minutes to set up. Warning: if you leave the pretzels in the freezer for too long, the chocolate will lose its temper.