Snacks Treats

Salted Chocolate Pears

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We just got back from the OPTathalon in San Diego, where we got to hang out at CrossFit Invictus, and where I was repeatedly heckled for the use of the word “y’all” in my everyday vocabulary. Who knew that was such a weird word. Anyway…

These pears are super addictive. I’m not a chocolate fan–I don’t dislike it, but it’s not something I really ever crave. BUT if you put something salty with something sweet, I will inhale it–and that’s kinda what happened here. Oops. These are super, super cheap & easy to make and are an awesome dessert/treat for cooking for the masses.

If you haven’t read, we’re writing a cookbook. That’s why it’s been nothing but cricket chirps ’round these parts, y’all (couldn’t help myself). We’re about to turn in the manuscript, so we’ll have more details on when it’ll be available and all that good stuff. I decided to join Twitter for some reason. I guess I was feeling left out. I still don’t quite know how to use it or decipher what I read, though if you write something nice, I’ll definitely re-tweet it and if you write something mean, well, then you suck.


  • 1/2 lemon
  • 4 ripe pears
  • 1 cup chocolate chips
  • flake salt*


Get out a baking sheet and line it with parchment paper or a silicone pat. Cut, core and slice your pears. Squeeze the lemon over the pears and toss to coat–helps keep the pears from turning brown.

Place chocolate chips in a glass (or heat safe) bowl and place over a soup pot that you’ve filled halfway full of water. Place the pot over medium-high heat. Whisk the chocolate until completely melted and then turn the heat off. Dip the pears into the melted chocolate and lay them on your prepared baking sheet. Sprinkle with salt.

Place the baking sheet in the fridge until the chocolate has re-hardened, about 15 minutes should do it.

*Flake salt is the good stuff–the fancy pants salt. Though kosher and coarse sea salt will definitely lend the same flavor (I strictly forbid the use of iodized table salt.), flake salts like fleur de sel, french grey salt and pink salt, are just prettier. So if you’re planning on making these for people you want to impress, I would hands-down recommend using a flake salt (and good quality chocolate).

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  • Reply
    Juli @ PaleOMG
    October 18, 2012 at 10:26 am

    Do you know when your cookbook will come out?! So excited!!

    • Reply
      October 19, 2012 at 9:23 am

      You tell us your release date and then we’ll tell you ours. 😉

  • Reply
    October 18, 2012 at 10:10 pm

    YUM!!! Were do you all come up with some of these ideas?

  • Reply
    Sandi B.
    October 18, 2012 at 10:17 pm

    Looks amazing, yummy and simple!!

  • Reply
    Geoff Aucoin
    October 18, 2012 at 10:27 pm

    The OPtathalon hey? I went to the first one last year and it was really good. I used to work for James when OPT ran out of the original gym in Calgary. Love your site!

    • Reply
      October 19, 2012 at 9:22 am

      Very awesome Geoff. That was our first time meeting James and it was great. He competed along side us this time so that was pretty cool. So glad you like the site!

  • Reply
    October 23, 2012 at 5:35 pm

    Yum! What a fantastic idea!

  • Reply
    Alicia @ Humble Foodie
    October 30, 2012 at 4:37 pm

    These look so tasty! I’ve been eating lots of Asian pears this fall- they’re a little less sweet than other pears- and I think they would work well with this simple dip. Great idea!

  • Reply
    November 2, 2012 at 12:34 pm

    I am not a huge chocolate eater either, but these look AMAZING, making them this weekend for sure!

  • Reply
    November 4, 2012 at 6:53 pm

    These were awesome! I love dipping bananas or berries in chocolate, but I never thought of pears. Thanks!

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