Twenty-four dark-chocolate dipped pretzel rods with a thin white-chocolate drizzle.

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Line two baking sheets with parchment and lay out 24 intact, dry pretzel rods. Chop 12 oz dark chocolate into evenly sized pieces and place in a dry microwave-safe bowl.
Melt dark chocolate in 20-second microwave bursts at medium power, stirring well after each, until mostly smooth; use residual heat to finish and avoid scorching. Transfer to a narrow glass if the dipping bowl is too wide.
Dip approximately half of each rod into dark chocolate, rotate to coat and let excess drip back. Lay on parchment with space between rods. Melt 3 oz white chocolate in short bursts in a separate dry bowl and spoon into a small piping bag.
Drizzle narrow white lines over the dipped halves. Let the coating set completely, approximately 30 minutes in a cool dry room, before lifting. Record actual chocolate coverage, set time and whether all twenty-four rods remain intact in a trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 30 minutes, included in the total.

Untested estimate: chocolate melting about ten minutes and coating set about thirty minutes; humidity and chocolate type change set time.