Thursday, July 5th, day four of Blueberry Week and the day after a day of patriotic feasting (for most people anyways, I kept my celebration limited to blue corn tortilla chips, watermelon, and Starbucks…’emerica). And, while I’m sure a few of you are nursing a water bottle, eating greasy pick-me-ups, or trying to detox your system of “southern salads” (i.e. anything mayonnaise based), you can still have a little sweet in your day without confusing your gut further. It is also scientifically proven that when chocolate and fruit are consumed together, the beneficial properties of the duo’s antioxidants is multiplied and intensified…or so my Da says. He doesn’t travel anywhere without a hefty supply of chocolate covered blueberries, almonds, and, well, he’ll eat most anything coated in chocolate. He says its his “medicine,” and I’ve seen his medical reports…he’s damn healthy. So I’d trust him, if I were you.
This recipe is simply the easiest, so easy that its not even quite a recipe. Two ingredients, unless you want to add more, and very few steps. All you need is a little patience to let things cool.
Chocolate Covered Blueberries
1/2 cup chocolate chips, any percent cocao
handful fresh and washed and patted dry blueberries
Melt 1/2 cup of chocolate chips in the microwave or over a double burner till smooth. Start with a smaller amount of chocolate chips as you can always melt more if needed. Onto a cookie sheet covered with a piece of parchment paper, pour little discs of chocolate the size of silver dollars. Drop 3-5 blueberries onto each disc, aiming for the middle. After each disc is berried, come back over each little mound with a light coating of extra chocolate so that each blueberry is covered in a little cocao robe. Leave in a cool, dry place to cool and harden. Peel away parchment and enjoy. Store in airtight container and keep away from humidity.
Go crazy and mix in other flavors like crystallized ginger, lemon peel, other dried fruits, or even various opposite chocolate chips like white and dark.