For this new recipe, we had a meeting with Tabitha in Halifax. This vivacious young woman recently moved back to her hometown. Also when we discussed which local to pick for this new recipe, she naturally thought of apples, a very popular fruit in the area she’s used to get at the farmer market. She filled a basket with Honeycrisp and Paula red, two delicious crunchy apples that are grown locally and organic. Also, those were perfect to be dipped into chocolate and bottom-topped with caramelized pecans. You will rather temper more chocolate than needed for this recipe to be able to dip the apple entirely in a bowl. But don’t worry, you can re-use the left-over later.
Chocolate apples and caramelized pecans
- 6 apples
- 600 grams dark chocolate 70%
- 100 grams pecan
- 60 grams maple syrup
- 1 pinch of salt
In a saucepan, cook the pecans, maple syrup and salt at medium-heat, stirring frequently, for 3 minutes. Spread on a parchment paper. Leave to cool. Cut into small pieces and reserve in a bowl.
Temper the dark chocolate. Pour in a bowl large enough to fit an apple. Dip the apples one by one into the chocolate, then roll the bottom in the caramelized pecans. Dispose the chocolate apples on a baking sheet covered with parchment paper. Refridgerate for 10 minutes and then keep at room temperature before serving.