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1. In a large mixing bowl, cream the butter and ¼ cup of sugar together by beating and mashing them against the sides of the bowl with a large spoon until light and fluffy.
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2. Dissolve the cocoa in the hot water, let it cool to room temperature, and beat it into the butter-sugar mixture. Then beat in the flour, a cup at a time, and when it has all been absorbed, add the egg and vanilla.
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3. Pat and shape the dough into a cylinder about 7 inches long and 2 inches in diameter. Wrap in wax paper and refrigerate for 30 minutes, or until firm.
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4. Preheat the oven to 350°F. Slice the dough crosswise into 3/8-inch rounds and roll each slice between your hands to make a rope-like strip about 14inches long and ¼ inch in diameter.
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6. Shape each rope into a pretzel. To make chocolate pretzels, shape the dough into a roll 2 inches in diameter, then slice it into rounds about 3/8 inch thick. Roll each round between your hands to make a ¼-inch rope about 14 inches long. Drape the rope on a board into a loop with its ends crossed so that it looks like a small script "e". Twist the ends of rope again under the loop. Spread the tips apart, bring the loop over to them and pinch the tips to the loop.
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7. Arrange the pretzels 1 inch apart on ungreased baking sheets and bake in the middle of the oven for 10 minutes, or until they are firm to the touch. Transfer the pretzels to a cake rack to cool.
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8. To make the glaze, combine the milk, 2/3 cup of sugar, sweet chocolate, unsweetened chocolate and corn syrup in a small, heavy saucepan or the top of a double boiler.
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9. Cook over low heat or simmering water, stirring constantly, until the sugar is dissolved and the chocolate melted. Stir in 1 teaspoon of butter, remove the pan from the heat and cool to lukewarm.
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10. With tongs, dip the pretzels into the glaze one at a time to coat them thoroughly. Dry them for at least 15 minutes on a cake rack set over wax paper.
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