Chocolate Blueberries

1. Prep the Tray
   Line a baking sheet with parchment paper.
2. Melt the Chocolate
   Melt 85 g (½ cup) chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
3. Coat the Blueberries
   Add 150 g (1 cup) fresh blueberries, rinsed and dried completely, to the melted chocolate and stir gently until fully coated.
4. Lift and Drain
   Use a slotted spatula to scoop out the blueberries, letting any excess chocolate drip off.
5. Drop onto the Tray
   Use a fork to place the blueberries onto the parchment paper.
6. Chill Until Set
   Refrigerate for 1–2 hours until the chocolate is completely firm.

Notes:

Use dry blueberries — any moisture will cause the chocolate to seize. Pat them dry with a paper towel if they look wet.

Tempered chocolate sets with a glossy finish. For a shortcut, just melt and dip without tempering — the texture will be slightly softer but still delicious.

Tips:

Work in small batches so the chocolate doesn’t cool before all berries are coated.

Add a pinch of flaky sea salt on top before the chocolate sets for a gourmet finish.

Storage:

Keep in an airtight container in the refrigerator for up to 1 week. Serve at room temperature for the best flavor and texture.

Swaps:

Blueberries can be swapped for raspberries, strawberries, or cherries.