Caramel apples are so fun – and synonymous, for me at least, with fairs and being outside in the fall. Dark Chocolate and Caramel Dipped Pears are their classier cousin – a little more refined and perfect for your holiday table.
I’ll willingly confess that for years I’ve wanted to be the person that could easily whip up something chocolate dipped. I always thought there was some huge secret I was missing out on – and it turns out there was… good chocolate.
I’d always attempted chocolate creations with grocery store chocolate chips – and was always disappointed. Luckily, I found Chocoley. Not only is their chocolate foolproof, they’re a wealth of information about exactly how to use it.
These pears look fancy, but they were really an easy project. You’ll definitely want to invest in a candy thermometer if you haven’t already – but that’s the only help you’ll need with this gorgeous treat!
These would look adorable as part of a dessert spread this Thanksgiving – or make an awesome addition to the table setting.
Dark Chocolate & Caramel Dipped Pears
Serves 4-6
4-6 pears
1 lb. Chocoley Gourmet Caramel
1 lb. Bada Bing Bada Boom Dipping & Coating Gourmet Compound Dark Chocolate
In a double boiler, melt the caramel until it reaches 170 degrees. Dip pears and set on wax paper to set up.
In a double boiler, heat the water to 130-150 degrees, then turn off the heat. In the top pot, add the chocolate and stir with a spatula until melted to 105-110 degrees.
Remove the top pot and let the chocolate cool to 98 degrees. Dip the pears into the chocolate and place back on the wax paper. Refrigerate just until set up.
