Makes 6 large chocolate-covered apples, or 8 medium chocolate-covered apples
- 1 (8.82-ounce) bar Valrhona white chocolate (Blanc 35 percent)
- ½ teaspoon fine sea salt
- 6 large or 8 medium firm, very crisp apples, such as Braeburn, Gala, or Golden Delicious, at room temperature
Position a rack in the center of the oven. Preheat the oven to
250°F. (Use an oven thermometer, if necessary, to make sure
your oven is calibrated accurately.) Break the chocolate into
small pieces and place in an even layer in a glass or ceramic
Bake the chocolate for 1½ to 1¾ hours,
stirring thoroughly every 10 minutes, until
the chocolate is the color of peanut butter
and has a nutty flavor. (Be sure to set a
timer; it is critical to stir the chocolate every
10 minutes, as the bottom is what begins
to brown first. We like to set a second timer
for 90 minutes to help us keep track of the
overall baking time.)
Set the baking pan on a hot pad or cotton
towel. Add the salt to the chocolate and
stir until it loosens up and becomes a silky
consistency, about 5 minutes.
Twist to remove the stems from the apples
and insert an ice-pop stick into the top of
each apple. Have ready a rimmed baking
sheet lined with parchment paper.
Working with one apple at a time, set the apple in the baking dish and, with the aid of a soup
spoon, pour the melted chocolate over the apple, coating it completely. Lift the apple up and let
the excess chocolate drip back into the dish. Transfer the coated apple to the prepared baking
sheet. Repeat to coat all the apples.
Refrigerate the apples until the chocolate is set and completely hardened, 24 hours.
Storing: Refrigerate for up to 10 days.