Skill required: Beginner
-4 ounces dark chocolate, finely chopped
-small pears such as Forelle
1. Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth.
2. Let cool slightly.
3. Starting at bottom of each pear, use a teaspoon to remove core, leaving stem and top intact.
4. Dip bottom three-quarters of each pear in chocolate.
5. Transfer to a parchment-line plate and refrigerate until chocolate has set, at least 15 minutes.
6. Bring to room temperature before serving.
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