Chocolate Covered Pear Halves

The rain was tapping against my kitchen window last November when I decided chocolate needed to meet pear in the most unhurried way possible. I'd been snacking on leftover Halloween chocolate squares when a bowl of barely-ripe pears caught my eye. Something about their calm sweetness whispered that they'd be perfect with bittersweet chocolate. That impromptu experiment turned into the dessert I now make when I want something that feels fancy but takes almost no effort at all.

I brought these to a friends dinner party last month and watched people's eyes widen when they bit through that chocolate shell. Someone actually asked if I'd taken a chocolate-making class. The best part was telling them it was just melted chocolate and patience. Three people asked for the recipe before coffee was even served.

Ingredients

• Ripe but firm pears: They need to hold their shape but yield to the bite, nothing mushy or mealy
• Dark chocolate 70% or higher: The bitterness balances pears natural sweetness so it never feels cloying
• Coconut oil or butter: Just a tablespoon makes the chocolate set beautifully and gives it that gorgeous glossy finish
• Flaky sea salt: Those salty crystals against sweet fruit and rich chocolate are why people keep coming back for seconds
• Chopped toasted nuts: Optional but the crunch they add makes everything feel more complete and thoughtful

Instructions

Get your station ready:

Lining your baking sheet with parchment paper means zero cleanup later and the chocolate releases without any drama

Prep the pears:

Cut them in half lengthwise and scoop out the core with a spoon, leaving the natural shape intact so they look elegant on the plate

Melt the chocolate:

Set your heatproof bowl over simmering water and stir until the chocolate and coconut oil become silky smooth, then take it off the heat immediately

Dip each pear half:

Hold them by what remains of the stem or use a fork, dip the cut side into chocolate, and let the excess drip back into the bowl for a few seconds

Add the finishing touches:

Place them cut side up on your prepared sheet, sprinkle with nuts while the chocolate is still soft, and finish with those crystals of sea salt

Let them set:

Give them at least 30 minutes in the refrigerator so the chocolate snaps when you bite into it, though they're just as lovely served at room temperature

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My sister admitted she ate three of these straight from the fridge at midnight when she was visiting last week. There's something about the combination that feels indulgent but somehow virtuous at the same time, like you're treating yourself without going overboard.

Choosing Your Pears

I've learned through many batches that Bosc or Anjou pears hold up best to dipping because they're firm without being hard. Avoid pears that yield to gentle pressure at the grocery store since they'll turn to mush once you halve and core them. The pear should feel rock hard at the store, giving it time to ripen on your counter for a couple days before you plan to make this.

The Chocolate Matters

Spring for good quality chocolate bars instead of chips since chips have stabilizers that prevent them from melting as smoothly. Chop it into roughly equal pieces before melting so it heats evenly and you won't be standing over the bowl wondering why there are still lumps. The difference between a 60% bar and 70% bar is dramatic, so taste your chocolate first and make sure you actually enjoy eating it on its own.

Make It Your Own

Once you've mastered the basic version, try drizzling white chocolate over the dark for those stunning marble effects that look like something from a bakery window. Freeze dried raspberries crushed over the top add tartness and color that people find absolutely irresistible. Apples work beautifully here too, especially tart varieties like Granny Smith that hold up beautifully to the rich chocolate coating.

• These keep for three days in the fridge if they last that long
• Bring them to room temperature 10 minutes before serving
• Make extra because people will want seconds

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Sometimes the simplest desserts are the ones people remember most, especially when you serve them on a pretty plate and tell everyone you made them yourself.

Recipe FAQs

→ What type of pears work best?

Firm and ripe pears are ideal, as they hold shape during dipping and provide juicy sweetness.

→ How do I melt chocolate without burning it?

Use a double boiler: place a heatproof bowl over simmering water and stir until smooth to avoid overheating.

→ Can I use nuts for garnish?

Yes, chopped toasted nuts like pistachios or almonds add a pleasing crunch and enhance flavor.

→ Is it better to chill or serve at room temperature?

Chilling helps the chocolate set firmly, but serving at room temperature brings out richer cocoa notes.

→ Any tips for removing the pear core easily?

Using a spoon or melon baller gently scoops out the core without damaging the pear halves.