Use 2 glass bowls set over 2 saucepans
of boiling water, making sure that the water
doesn’t touch the bottoms of the bowls.
Melt the dark and milk chocolates in 1 bowl
and the white in the other. Stir both until
smooth, then add the mint essence to the
melted dark and milk chocolate.
Line a baking tray with baking parchment.
First, pour a little of the dark and milk
chocolate onto the paper, spaced apart,
then pour the white chocolate on top. Using
a knife, swirl the chocolates together to
create a marbled effect. Arrange the
pretzels on top of the chocolate and leave
to harden. Break into pieces and serve.
Will keep for 1 week in an airtight container.