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On a recent trip to the Chocolate World Expo at the Cradle of Aviation Museum, I stumbled upon a little, but highly active stand, Sweet Treats), run by Betty Lou Kranz in Hugenot, New York.
This stall was different than the others. It wasn’t your typical confectioner, with high design packaging, employees in designer clothing, and meticulously crafted chocolates. “The Pretzel Princess,” as she is dubbed, was a stand with stacks of bins filled with chocolate covered pretzels, packaged clear boxes of softball sized chocolate and caramel dipped apples that are covered in candies. Kranz ran the booth with high energy and a smile sweeter than her creations.
These aren’t your typical pretzels. The pretzels themselves are rustic and excess chocolate is not shaken off (who doesn’t love a little extra sweet?). Kranz has created over 17 flavors and has more in development. Among them, you can find simple flavors such as dark and milk chocolates and chocolate with peanut butter swirl. Then you get more advanced flavors like cappuccino, dark chocolate with raspberry, toffee, and toasted almond. Finally, the more interesting and unique flavors, tropical coconut (nicknamed the “OMG”), cotton candy, pina colada, and creamsicle. As if these flavors aren’t already outrageous, Kranz is working on three new flavors: Hot Chili Pepper, Hot Apple Pie a la mode, and an Eggcream.
Her lifetime of enjoyment and a life of flavors are what inspire her. One thing for sure, she doesn’t like doing the typical. Kranz spends months perfecting the flavors before she even puts them on the menu. A lot of new creations are born through trial and error, 50% experimentation and 50% luck. But when it makes the list, it’s pure magic. She uses only the fine quality chocolate from Barry Callebaut and stresses proper chocolate technique. She offers some tips and tricks in order to get the perfect melt. Number one is moisture and chocolate do not mix and “avoid steam and direct moisture at all costs.” When incorporating flavors, be careful and add them slowly and little by little. “Peppermint can be extremely sharp,” which is a popular additive, but a little can go a long way. Let the chocolate set when being molded and then chill, as “chocolate that has been molded too cold will look cloudy when set.” If that happens to you, do not fret because you can reheat it and it will remold just fine.
Of course these pretzels are available for your own enjoyment. You can order through her website kranzkreations.com, and on Etsy. The packages range from 6, 12, and 30, and gift baskets for various occasions. All orders are customizable allowing you to order whatever flavors and quantities.
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