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1
Whisk flour, cocoa powder, and salt in a medium bowl.
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2
Using electric mixer, beat butter and sugar in large bowl until fluffy.
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3
Beat in eggs 1 at a time.
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4
Stir in dry ingredients.
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5
Gather dough into a ball; wrap in plastic and chill at least 4 hours.
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6
(Can be made a day ahead.
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7
Keep refrigerated.
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8
).
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9
Preheat oven to 375 degrees F. Spray 2 baking sheets with nonstick spray.
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10
Divide dough into 8 equal portions; roll into balls.
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11
Roll 1 ball between work surface and palms into a 16 inch long rope.
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12
To form pretzel shape, lift 1 end of rope and press about 1 1/2 inches past center of rope, crossing over first loop.
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13
Transfer to baking sheet.
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14
Repeat with remaining dough.
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15
Lightly beat egg white in small bowl to loosen.
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16
Brush pretzels with egg white.
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17
Sprinkle with raw sugar.
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18
Bake until firm, about 15 minutes.
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19
Cool on racks.
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20
(Can be made 2 days ahead.
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21
Store at room temperature in an airtight container.
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22
).
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23
Line 2 baking sheets with parchment paper.
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24
Melt bittersweet chocolate and white chocolate separately in double boilers set over simmering water, stirring occasionally, until smooth.
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25
Dip 4 pretzels halfway into melted bittersweet chocolate; tranfer to 1 prepared baking sheet.
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26
Dip remaining 4 pretzels into white chocolate; transfer to 2nd baking sheet.
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27
Let stand at room temperature 15 minutes to allow chocolate to begin to set.
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28
Dip for into melted bittersweet chocolate.
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29
Sweep for back and forth a few inches above white chocolate dipped pretzels, creating thin stripes, dipping fork in bittersweet chocolate as needed.
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30
Dip another fork into melted white chocolate.
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31
Sweep for back and forth a few inches above bittersweet chocolate dipped pretzels, creating thin stripes, dipping fork in white chocolate as needed.
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32
Let stand at room temperature until chocolate is set, about 1 hour.
