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Roasted White Chocolate–Dipped Apples

Serves: Makes 6 large chocolate-covered apples, or 8 medium chocolate-covered apples

Ingredients:

  • 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

Procedures:

  • 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 baking dish.


  • 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.

    by Sur La Table & Andrews McMeel Publishing

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