Chocolate Covered Pears Romantic (Printable)

Juicy pears enveloped in dark chocolate, accented with pistachios and sea salt for a refined treat.

# What You'll Need:

→ Fruit

01 - 2 large ripe but firm pears, Bosc or Anjou variety, halved and cored

→ 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 for drizzling (optional)

# How-To Steps:

01 - Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup after dipping.
02 - Wash, dry thoroughly, and halve the pears lengthwise. Remove cores using a melon baller or spoon while preserving stems for an elegant presentation.
03 - Set a heatproof bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Gently melt the dark chocolate with butter, stirring continuously until completely smooth and glossy. Remove from heat.
04 - Hold each pear half by the stem and carefully dip into the melted chocolate, coating halfway or completely based on preference. Gently shake to allow excess chocolate to drip off.
05 - Place chocolate-covered pears immediately on the prepared baking sheet. Sprinkle generously with chopped pistachios and flaky sea salt while chocolate remains wet for optimal adhesion.
06 - For enhanced visual appeal, drizzle melted white chocolate over the pears in an artistic pattern before the dark chocolate sets.
07 - Refrigerate the pears for 20 minutes until chocolate is completely firm. Serve chilled or allow to reach room temperature for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The contrast between juicy, sweet pear and bittersweet dark chocolate hits every note your craves
  • They look like you hired a pastry chef, but take thirty minutes from start to finish
02 -
  • Water is chocolate's enemy. Even a drop will turn silky melted chocolate into a grainy, unusable mess
  • Room temperature pears work better than cold ones because condensation prevents the chocolate from adhering properly
03 -
  • Pat the pear halves completely dry with paper towels before dipping, as any moisture will cause the chocolate to slide right off
  • Toast the pistachios in a dry pan for two minutes before chopping to deepen their flavor and make them taste more expensive

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