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Andreana Bitsis

Candied Apples As Decor? Try This Fresh Take on Dessert and Design

Candying foods is a storied tradition across the world, from rachal (Armenian candied pumpkin) to tanghulu (Chinese candied fruit). For America and the Commonwealth, Fall means the certain arrival of one particular candied autumnal delight: lollipop apples. Though differences can be drawn between candied apples, caramel apples, and toffee apples, they are all mostly the same; a fresh, whole apple is dipped in a sweet, sticky sauce, and sometimes an additional topping (like nuts) is added, before it is quickly devoured.

candle-apples_garden-collage_andreana-bitsis

Andreana Bitsis

In the spirit of the season, we decided to give our own GC twist on our favorite Fall indulgence. For our bespoke candied apples, we used extra dark chocolate and foraged sticks to create an appropriately gothic rendition of candied apples just in time for Halloween. (And yes, dark chocolate does have health benefits, thank you very much.) You can top your apples with other botanical elements like candied lilac or candied lavender, or you can press fresh, edible flowers into the chocolate as it dries. The superfood-infused results will be both beautiful and beautifying– almost too pretty to eat! Check out the recipe, below.

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Dark Chocolate Apples

View Recipe
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Dark Chocolate Apples

45 mins
Ingredients
  • 3 granny smith apples
  • 3 fuji apples
  • sticks, long enough to hold
  • 14 oz. of 70% dark chocolate bar
Preparation
1.

Thoroughly clean and pat dry your apples. Trim the stems and insert sticks.

2.

Coat a sheet of parchment paper with coconut oil and set aside.

3.

Fill a pot halfway with water and bring to a boil. Once at a boil, place a metal bowl over the pot and pour in the chocolate. Melt the chocolate and keep it over heat so that it retains a silky consistency.

4.

Carefully take apple by the stem and swirl it around inside the chocolate, making sure you get an even coating. Immediately transfer to parchment sheet and let cool until completely dry.

5.

When the shininess has gone away and the apple has a matte finish, it’s ready. Dig in!

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