Description
Crisp apple slabs dipped in dark chocolate and finished with salted caramel, purple drizzle, and pistachio.
Ingredients
Scale
- 3 medium-large crisp apples, about 1 1/2 lb (680 g)
- 4 cups (960 ml) cold water
- 2 tbsp (30 ml) lemon juice
- 12 short wooden sticks
- 12 oz (340 g) dark chocolate, finely chopped
- 1/3 cup (105 g) thick salted caramel sauce
- 2 oz (57 g) purple candy melts
- 1/3 cup (40 g) roasted unsalted pistachios, finely chopped
- 1/4 tsp flaky sea salt
Instructions
- Line two trays with parchment. Mix cold water and lemon juice in a bowl.
- Cut apples vertically into twelve 1/2-inch (1.25 cm) broad slabs around the cores. Insert a short stick into each skin edge.
- Dip briefly in lemon water, drain, and pat every surface completely dry.
- Melt two-thirds of the dark chocolate gently. Remove from heat and stir in the remaining chocolate until smooth.
- Dip each slice, coat both broad faces, drain excess, and place on parchment. Let stand until mostly set.
- Warm caramel only until it falls in a slow ribbon. Melt purple candy melts separately.
- Drizzle narrow caramel and purple lines over the chocolate. Add pistachios and flaky salt while tacky.
- Chill for 10-15 minutes, until firm. Serve within 6 hours for the best texture.
Notes
The apple surfaces must be completely dry and close to room temperature or the chocolate will slide away from the fruit.