December 16 - Chocolate Covered Anything Day

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Title: Frozen Olaf Chocolate Covered Caramel Pears
Categories: Fruits, Chocolate
Yield: 8 servings

8 Pears
8 Sticks
1 lb Caramel
10 oz White chocolate
Grey gel food dye
2 oz Orange fondant
16 Candy eyes
Piping bag

So I started by washing all the pears, then sticking
them with caramel apples sticks. (Try not to let them
slit, if they do the caramel won't stick well, in fact
it will keep oozing under the caramel and chocolate and
cause problems later)

Then melt about 8-10 oz of caramel and dip your clean
and dry pear into the caramel.

Give it a good swirl, making sure it's all covered, then
let it drip a bit.

Once the largest drips are gone scrap the bottom off.

Hold it upside down to let it set a bit, then place it
on parchment paper.

Do this with all your pears and let cool (I refrigerated
mine for a little bit to hold their shape better).

Do the same thing with the melted white chocolate and
you can see the head already taking shape!

I let the pears rest however they wanted, since trying
to get them all upright was a bit of a struggle.

Roll out a bunch of fondant noses in your palm to create
the carrot shape.

I use some of the melted white chocolate to connect the
noses to the pears.

Then add some black gel food dye to turn the chocolate
grey.

Then I attached the candy eye's with the grey chocolate.

Pipe the grey chocolate on as the mouth and eyebrows.

RECIPE FROM: https://ashleemarie.com

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