Chocolate Covered Pears

The first time I made chocolate dipped pears was completely by accident. I had bought way too much chocolate for a cake project and three pears sitting on my counter that needed to be used. The combination was such a revelation that my family now requests these more than any fancy dessert I could attempt.

Last autumn I brought these to a dinner party and the host actually gasped when I uncovered the platter. Something about the natural shape of pears makes them feel artistic without any real effort on your part. My friend claimed she could taste the difference between good chocolate and the baking stuff shed always used before.

Ingredients

• 3 ripe but firm pears: The fruit needs to give slightly when pressed but still hold its shape after being dipped in warm chocolate
• 200 g dark chocolate: Go for at least 70 percent cocoa content because the intensity balances the pears natural sweetness beautifully
• 1 tbsp coconut oil or butter: This tiny addition keeps the chocolate glossy and helps it set without becoming rock hard
• 2 tbsp chopped toasted nuts: Pistachios add lovely color while hazelnuts complement the chocolate perfectly
• Flaky sea salt: A few crystals on the finished pears make the chocolate sing in ways regular salt cannot achieve

Instructions

Prep your station:

Line a baking sheet with parchment paper and wash the pears thoroughly before drying them completely because water will make the chocolate seize.

Ready the fruit:

Cut each pear in half lengthwise and use a spoon or melon baller to remove the core while keeping the pear intact.

Melt the chocolate:

Set a heatproof bowl over simmering water and stir the chocolate with coconut oil until the mixture turns completely smooth and glossy.

Dip and decorate:

Holding each pear half by the stem dip the cut side into the chocolate letting any excess drip away before placing it on your prepared sheet.

Add your finishing touches:

Sprinkle with nuts and sea salt while the chocolate is still wet then refrigerate for at least thirty minutes until everything is set.

Save

My daughter now requests these for her birthday instead of cake. The first year she asked I was honestly a little hurt but watching her face light up when she bit into that first chocolate and pear combination completely changed my mind about what makes a celebration special.

Choosing Your Chocolate

I used to grab whatever baking chocolate was on sale until a friend who worked at a chocolate shop gently told me that people taste the difference. The expensive stuff melts more smoothly and sets with a better snap which matters when youre coating something as subtle as pears.

Perfect Pear Selection

The fruit needs to be ripe enough to taste sweet but firm enough that the chocolate does not slide right off. I have learned the hard way that a pear perfect for eating out of hand is often too soft for dipping. Check by pressing gently near the stem and it should yield slightly but still feel solid.

Making Ahead

These actually taste better after sitting overnight in the fridge because the pear and chocolate flavors have time to get acquainted. I sometimes make them the morning before a dinner party and keep them hidden in the back of the refrigerator until guests arrive.

• Layer the finished pears between parchment paper in an airtight container
• Bring them to room temperature for ten minutes before serving
• The chocolate will stay perfect for up to three days if you can resist eating them that long

Save

There is something deeply satisfying about turning plain fruit into something that feels like a proper restaurant dessert without turning on your oven or dirtying more than two bowls. These have saved me more times than I can count when unexpected guests show up or a sweet craving hits at midnight.

Questions & Answers

→ What type of chocolate works best for coating pears?

Dark chocolate with 70% cocoa content or higher melts smoothly and balances the sweetness of pears well.

→ How do you prevent the chocolate from melting too quickly on the pears?

After dipping, refrigerate the coated pears for at least 30 minutes to let the chocolate set firmly.

→ Can I use another fruit instead of pears?

Yes, firm apples or similar fruits that hold shape work well as alternatives for dipping.

→ What is the purpose of adding sea salt on the chocolate pears?

Flaky sea salt enhances the chocolate’s richness and balances the sweetness, adding a pleasant contrast.

→ Are there any recommended garnishes to add texture?

Chopped toasted nuts like pistachios, almonds, or hazelnuts add crunch and complement the chocolate's flavor.