Napa Farmhouse 1885™: Chocolate Dipped Peaches with Sea Salt

There is something special about combining chocolate & peaches and this dessert beautifully marries the two into an easy yet elegant offering. I love the simplicity of the preparation. Melt bittersweet chocolate chips in the microwave, dip the cored peaches in the chocolate, sprinkle with sea salt, then eat. Delicious, easy, impressive looking. Perfect for your next Summer dinner party or a casual night with family. Eat using a knife and fork or use your hands and a large napkin. Peach juice dripping down your chin? That spells summer to me.

Chocolate Dipped Peaches with Sea Salt
(makes 8)

8 peaches, skin on
10 oz bittersweet chocolate chips (I use the Equal Exchange brand)
2 tablespoons extra virgin olive oil
sea salt flakes
1/4 cup chopped mint leaves, plus 8 whole leaves for garnish

Line a rimmed baking sheet with parchment paper. Core peaches to remove pits. I do this by running a small paring knife around the center of each peach ensuring the pit is included. Then, using your thumb, push down on the core from the top, so it drops out the bottom.. Set peaches on the prepared baking sheet.

Place chocolate chips and olive oil in medium sized bowl. Microwave for thirty seconds. Remove from microwave and stir. Repeat for another 30 seconds. Continue this process at 10-second intervals until chips are completely melted, and chocolate is smooth, silky and very soft.

Using a tong to lift, dip one peach into the melted chocolate ensuring the bottom half is coated. It should look like this:

Set the peach on prepared sheet and sprinkle chocolate with the sea salt. Repeat with remaining peaches ensuring the sides do not touch.

Add one tablespoon of the remaining chocolate to the center hole of each peach. Move the sheet to a cool spot in your kitchen to allow chocolate to harden. On very hot days, place peaches in your refrigerator and allow to cool.

When ready to serve, sprinkle chopped mint leaves into the center hole of each mint. Garnish with whole mint leaves and serve.

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