Romantic chocolate covered pears (Print Version)

Succulent ripe pears dipped in rich dark chocolate, finished with sea salt and crushed pistachios.

# What You Need:

→ Fruit

01 - 2 large ripe but firm pears (Bosc or Anjou preferred)

→ Chocolate Coating

02 - 6 oz high-quality dark chocolate (minimum 60% cacao), chopped
03 - 1 tbsp unsalted butter

→ Toppings

04 - 2 tbsp shelled pistachios, finely chopped
05 - 1 tsp flaky sea salt (such as Maldon)
06 - 2 tbsp white chocolate, melted (optional, for drizzling)

# How to Make It:

01 - Line a baking sheet with parchment paper to prevent sticking during the chilling phase.
02 - Wash, dry, and halve the pears lengthwise. Remove cores using a melon baller or spoon, leaving stems intact for presentation purposes.
03 - Set a heatproof bowl over a pot of simmering water to create a double boiler. Gently melt the dark chocolate with butter, stirring continuously until smooth and glossy. Remove from heat.
04 - Hold each pear half by the stem and carefully dip into the melted chocolate, coating halfway or fully according to preference. Allow excess chocolate to drip off before transferring.
05 - Place the chocolate-covered pears on the prepared baking sheet. Immediately sprinkle with chopped pistachios and flaky sea salt while the chocolate remains tacky for optimal adhesion.
06 - If desired, drizzle with melted white chocolate across the dark chocolate coating for visual contrast.
07 - Refrigerate the pears for 20 minutes or until the chocolate is completely set. Serve chilled or allow to reach room temperature before serving.

# Expert Hints:

01 -
  • The contrast between bitter dark chocolate and sweet juicy pear hits different
  • Sea salt on chocolate is one of those combinations that makes people pause and say wait what is that
  • They look like you spent hours on them but come together in under 30 minutes
02 -
  • Even a single drop of water in your melting chocolate will seize it into a grainy mess, so dry everything thoroughly
  • The chocolate sets fast once it hits the cold pear, so work quickly and have your toppings ready before you start dipping
  • These are best served the same day because the pears release moisture over time and the chocolate can lose its snap
03 -
  • Room temperature pears dip better than cold ones—the chocolate adheres more evenly
  • If your chocolate is too thick for dipping, stir in coconut oil one teaspoon at a time until smooth

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