Chocolate Covered Pears (Printable)

Ripe pears coated in smooth dark chocolate and a hint of sea salt for an elegant indulgence.

# What You'll Need:

→ Fruit

01 - 3 ripe but firm pears

→ Chocolate Coating

02 - 7 oz dark chocolate (70% cocoa or higher), chopped
03 - 1 tbsp coconut oil or unsalted butter

→ Garnish (optional)

04 - 2 tbsp chopped toasted nuts (pistachios, almonds, or hazelnuts)
05 - Flaky sea salt

# Directions:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - Wash and thoroughly dry the pears. Cut each pear in half lengthwise and remove the core using a spoon or melon baller, ensuring the cavity is clean.
03 - Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Add the chopped dark chocolate and coconut oil (or butter), stirring constantly until completely smooth and glossy. Remove from heat.
04 - Hold each pear half by the stem or secure with a fork. Dip the cut side into the melted chocolate, submerging completely, then lift and allow excess chocolate to drip off.
05 - Place the chocolate-covered pears cut side up on the prepared parchment-lined baking sheet, ensuring they do not touch each other.
06 - While chocolate is still warm, sprinkle generously with chopped toasted nuts and a pinch of flaky sea salt if desired.
07 - Refrigerate for at least 30 minutes until chocolate is completely set. Serve chilled or bring to room temperature for 10 minutes before serving.

# Expert Tips:

01 -
  • The contrast between cold crisp chocolate and juicy pear is absolutely addictive
  • Looks like something from a pastry shop but requires zero actual baking skills
  • Sea salt on chocolate is one of those combinations that just makes sense the moment you try it
02 -
  • Any water droplet in your melted chocolate will ruin it completely—dry your fruit thoroughly and keep your equipment dry
  • The pears need to be firm enough to handle dipping, so avoid overripe fruit that will collapse under its own weight
03 -
  • Work quickly once the chocolate is melted—it starts setting up the moment it leaves the heat
  • A fork works better than your hands for dipping pears without stems

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