Chocolate Covered Pears

The first time I made chocolate dipped pears was actually by accident—I had half a bag of dark chocolate left from a baking project and pears that were sitting on the counter just begging to be used. Something about the combination felt sophisticated yet completely approachable, like dessert dressed up in everyday clothes. Now it is my go to when I want something that feels fancy but takes twenty minutes start to finish.

Last autumn I brought a platter of these to a dinner party and watched my friend Sarah take one bite, her eyes go wide, and immediately ask for the recipe. Three people hovered around the platter, and by the time I looked back, only crumbs remained. There is something about fruit and chocolate that makes people abandon all table manners.

Ingredients

• Ripe but firm pears: Soft pears will turn mushy when you try to handle them, so look for fruit that gives slightly to gentle pressure but still feels firm
• Dark chocolate: 70% cocoa or higher creates the perfect balance—sweet enough to complement the pear but intense enough to feel decadent
• Coconut oil or butter: This tiny addition makes the chocolate coating glossy and helps it set perfectly without being too hard to bite through
• Flaky sea salt: Optional but highly recommended—it cuts through the richness and makes each bite more interesting

Instructions

Prep your station:

Line a baking sheet with parchment paper before you start melting anything. Once that chocolate is melted, you will want to move quickly, and scrambling for parchment last minute is how chocolate ends up seizing.

Prep the pears:

Wash and completely dry each pear. Cut them in half lengthwise and scoop out the core with a spoon or melon baller—any moisture left on the fruit will make the chocolate seize up.

Melt the chocolate:

Set a heatproof bowl over a pot of simmering water, making sure the bottom does not touch the water. Add the chopped chocolate and coconut oil, stirring constantly until completely smooth, then remove from heat immediately.

Dip and drizzle:

Holding each pear half by the stem or with a fork, dip the cut side into the melted chocolate. Let the excess drip off for a moment, then place cut side up on your prepared sheet.

Add the finishing touches:

Sprinkle with toasted nuts and flaky sea salt while the chocolate is still wet. Refrigerate for at least 30 minutes or until the chocolate is completely set.

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My grandmother used to say that dessert should always leave room for conversation, and these pears do exactly that. People linger over them, comparing notes on the salt ratio or debating whether nuts belong on top. That is the mark of a good recipe—it brings people to the table.

Choosing the Right Pears

Bosc and Anjou pears hold their shape beautifully and have a texture that stands up to the chocolate coating. Avoid Bartlett pears for this recipe—they tend to be too soft and can turn mealy when refrigerated. The pear should feel heavy for its size and have a slight give when pressed near the stem.

Getting the Chocolate Consistency Right

Tempering chocolate sounds intimidating but the coconut oil trick makes it nearly foolproof. If your chocolate seems too thick, add another half teaspoon of oil and stir gently. If it is too thin, let it cool slightly before dipping—the consistency should coat a spoon without running off completely.

Make Ahead and Storage

These actually improve after a few hours in the refrigerator, making them perfect for entertaining. The chocolate firms up and the pear cold makes the texture even more refreshing.

• Store in an airtight container in the refrigerator for up to 3 days
• Let them sit at room temperature for 5 minutes before serving for the best texture
• Layer between parchment paper so they do not stick together

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Simple recipes are often the most memorable, and this one has earned its place in my regular rotation. Hope it finds a permanent spot in yours too.

Recipe FAQs

→ What type of chocolate is best for coating pears?

Using dark chocolate with 70% cocoa or higher ensures a rich flavor that complements the natural sweetness of the pears.

→ How do I prevent the pears from becoming soggy after coating?

Make sure pears are thoroughly dry before dipping, and refrigerate the coated fruit until the chocolate sets to maintain texture.

→ Can I use other fruits besides pears?

Yes, firm fruits like apples work well as an alternative for dipping in chocolate.

→ What garnish options enhance the flavor?

Chopped toasted nuts such as pistachios, almonds, or hazelnuts and a pinch of flaky sea salt add texture and depth to the flavor.

→ Is there a recommended way to melt the chocolate?

Melting chocolate gently over a double boiler with coconut oil or butter prevents burning and yields a smooth coating.