Cut the lard into cubes and leave at room temperature to soften.

Break up the chocolate.

Finely chop the hazelnuts.

Grease the baking trays and line with parchment paper.

Lift the Titanium Baker Chef head.

Fit the Dough tool to the machine.

Attach the Mixer bowl to the machine.

Add the first five items of Ingredients 1 (flour, yeast, sugar, lard, salt) into the Mixer bowl.

Start the machine on speed Min and gradually increase speed.

While the machine is running, gradually add the last item of Ingredients 1 (milk) into the bowl.

Mix on speed Min for about 6-8 minutes until the dough has formed.

Add more milk if the mixture is too dry.

Cover the bowl with a clean kitchen towel.

Prove in warm place for 1 hour.

Once proven, transfer the dough to a lightly floured work surface.

Bring the edges of the dough into the centre, turn the dough over and shape into a ball.

Cover with a tea towel.

Let rest for 10 minutes.

Divide the dough into 8 equal pieces.

Roll each piece into a log, approx. 40 cm long.

Form the log into a ‘U’ shape.

Cross the open ends over each other to form a twist.

Bring the twisted end down over the bottom of the ‘U’ shape.

Press to seal to make a pretzel shape.

Repeat the process with the remaining dough.

Place the shaped dough onto the baking trays.

Cover with a dump tea towel and let rest in warm place.

Prove for 30 minutes or until doubled in size.

Preheat the oven to 220ºC.

Add the first two items of Ingredients 2 (water, salt) in a small bowl.

Add the remaining items of Ingredients 2 (water, bicarbonate of soda) into a large saucepan, until half filled.

Place the saucepan on medium-high heat and bring to a rolling boil.

Using a slotted spoon, immerse the pretzels in batches into the water for 10 seconds.

Flip over to the other side for 10 seconds, remove from the saucepan and drain.

Place the pretzels onto the prepared baking trays.

Brush the dough with salty water mixture.

Bake at 220ºC for 10-15 minutes until crispy.

Brush the pretzels with the salty water twice again during baking.

Remove from the oven and let cool completely.

Retrieve, clean the Mixer bowl and fit the Whisk tool.

Attach the Titanium Chef bowl to the machine.

Add the first two items of Ingredients 3 (yogurt, icing sugar) into the Mixer bowl, fit the splash guard.

Start the machine on speed and gradually increase speed.

Mix on speed 4 for about 2 minutes until combined.

Transfer the yogurt mixture into a medium bowl and set aside.

Add the next two items of Ingredients 3 (milk chocolate, coconut oil) into a heatproof bowl.

Microwave until melted, stirring every 30 seconds to ensure the chocolate does not burn.

Add the remaining Ingredients 3 (white chocolate, coconut milk) into a separate heatproof bowl.

Microwave until melted, stirring every 30 seconds to ensure the chocolate does not burn.

Dip four cooled pretzels into the yogurt mixture and four pretzels into the melted milk chocolate.

Drizzle the yogurt dipped pretzels with the remaining melted milk chocolate.

Sprinkle with the freeze-dried raspberries or cranberries.

Drizzle the melted white chocolate over the milk chocolate dipped pretzels.

Sprinkle with chopped nuts.

Leave to set.

Store in an airtight container.