Chocolate-Covered Apples

October 02, 2014

Here's a great recipe from Equal Exchange for a fall treat!



Ingredients
1 red apple (ideally organic and from a nearby farm!) 
8–16 small squares of Equal Exchange organic chocolate caramel crunch with sea salt bar, depending on apple size 
1–1½ tsp. oil (such as vegetable oil), depending on chocolate amount 

Directions
Wash and dry apple. Stick a candy-apple stick (or something similar) into the stem. Make sure it is stable.

Melt chocolate and oil in a bowl for 60 seconds, stirring every 20 seconds, until fully melted. The chocolate and oil should be evenly combined and the texture should be smooth. If the chocolate seems dry or clumpy, add a bit more oil — though there will be tiny caramel and sea salt crystals in the chocolate.

Place the apple in the bowl with melted chocolate. Using a spoon, cover the apple in chocolate and smooth out as best you can. Take apple out of bowl and make sure it is evenly coated.

Set apple down on wax paper or a plate, with the stick pointing up. Refrigerate for at least a half hour.

Eat soon after refrigeration.

Multiply the ingredients for desired quantity.




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