Chocolate Covered Goldenberries

A burst of sweet-tart chocolaty goodness, these 2 ingredient Chocolate-Covered Goldenberries are quick and easy to make, and delicious. They make a gorgeous garnish on a dessert, or a perfect little sweet treat when you want just a little something. We love them frozen!

Parchment on a baking sheet with chocolate covered goldenberries.

👩🏻‍🍳 Tamara Talks – Recipe Inspiration

As I mentioned in my last post – Goldenberry Pico de Gallo – my first experience with goldenberries was at a tiny sandwich and craft brewery shop on a narrow side street in Cuzco Peru. The owner/chef served a tiny plate with one frozen, chocolate-covered goldenberry.

Now that Hanz Restaurant is on the Plaza de Armas in a bigger (and fancier) space, he still ends the meal with a frozen chocolate-covered goldenberry. I relied on my 62 year old memory to re-create them, and I think they come pretty close!

If you’re not sure what “goldenberries” are, you may have heard them referred to as “cape gooseberries” (they’re not gooseberries), Inca berries, pichu berries, and more…

Its scientific name is Physalis peruviana and it is cultivated mainly in the regions of Junín, Cuzco, Huánuco, Cajamarca, and Áncash. However, they’re definitely making their way into international markets. Keep your eyes open! For more on this lovely fruit, see Discover the Aguaymanto.

How can I use my chocolate-covered goldenberries?

  • as a sweet-tart snack out of hand – When you need just a little nibble, a chocolate-covered goldenberry is just right!
  • as a garnish on a dessert – I am working on a vegan passionfruit ice cream, and plan to do this!
  • as a gift – A small box of these would make a delightful gift for a special someone!

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

A bag of Guittard bittersweet chocolate and a 3 ounce container of goldenberries with husks intact on a wood cutting board.
The dark chocolate and the fresh goldenberries ready to be prepped…

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

  • fresh goldenberries – Look for goldenberries that still have the calyx (papery covering) on them. When the calyx is pulled back, it makes a nifty handle for dipping the goldenberries in the chocolate.
  • dark chocolate – I use Guittard 74% cacao bittersweet chocolate. It melts beautifully, and has the right amount of sweetness to suit us (but we love really dark chocolate. You can choose semi-sweet as well. I cannot vouch for milk chocolate melting and sticking to the goldenberries.
  • good salt – I love my salt grinder with Himalayan pink salt for this recipe. I use it sparingly, but I love good salt with dark chocolate! If you don’t love that combination of flavors, feel free to skip that step.

🔪 Instructions

A bowl of goldenberries with papery covers intact, and a bowl of Guittard dark chocolate with a silicone spatula
A glass bowl of goldenberries in their papery cover (calyx), and a glass bowl of dark chocolate wafers on a wood cutting board…
  • Gather your ingredients – This is super simple and requires 2 main ingredients and good salt.
A grey plate with the calyx on the goldenberries pulled back, and the chocolate ready to be melted.
The goldenberries calyx is pulled back, providing a handle for dipping in melted dark chocolate…
  • Prepare your ingredients – Gently pull back the papery calyx, forming a handle for dipping. Weigh your chocolate and place it in a microwaveable bowl.
A glass bowl of melted dark chocolate with a red silicone spatula on a wood cutting board.
The chocolate is melted and ready to coat the goldenberries.
  • Melt the chocolate – I melt the chocolate in my fairly high-powered microwave on high. I set it for 1 minute, stir, another minute, stir, and an additional 30 seconds was perfect for 8 ounces of chocolate.
Parchment paper with the chocolate covered goldenberries cooling and sprinkled with Himalayan pink salt.
The completed chocolate-covered goldenberries on parchment paper…
  • Coat the goldenberries – Using the calyx as a handle, dip the goldenberries into the melted chocolate up to the base of the calyx. Set them on parchment or waxed paper, and quickly salt them if desired. I dip two, and salt two until I’m finished.

💭 Tips

How long can you keep chocolate-covered goldenberries at room temperature? Like most fruit, goldenberries are somewhat fragile. You can store them lightly covered with plastic wrap foil on the counter. They will decompose in an airtight container very quickly at room temperature.

How long can you keep them in the refrigerator? If they’re properly packaged, 2 to 3 days is fine. Wrap them in waxed paper, and store in an airtight container. They will lose some of their fresh flavor, but they’ll still be good.

How long can you keep them in the freezer? Freezing your chocolate covered goldenberries is ideal if you want to save them for later or have them as a small snack every day. To freeze them, place them on a foil sheet about one inch apart from one another until they are solid. This will prevent them from sticking together. Once they are frozen solid, you can transfer them to a container in the freezer. They will keep 2 to 3 months in this way. I enjoy them frozen, but you can thaw them in 30-45 minutes.

What do you mean by “good salt?” I keep many different varieties of salt on hand. For this recipe, I use coarse Himalayan pink salt in my grinder. The salt is optional. We love the flavor of salt and dark chocolate. You can sprinkle with fine sea salt, flake salt, or whatever you prefer, but go sparingly!

What can I do with leftover chocolate? You need a deep bowl of melted chocolate, and that means you won’t use it all. Here are a couple of ideas for using the leftover chocolate:

🧂 Useful Stuff

Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

We’re loving the availability of goldenberries in the US, and continue to look for both sweet and savory ways to use them! Look for new recipe posts in the weeks ahead!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.
Yield: 25

2 Ingredient Chocolate Covered Goldenberries

A burl wood cutting board with chocolate-covered goldenberries, some cut in half.
Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 3 ounces goldenberries with husks (calyx)
  • 6-8 ounces dark chocolate (see Tips in post)
  • good salt (see Tips in post)

Instructions

    1. Prepare your ingredients - Gently pull back the papery calyx, forming a handle for dipping. Weigh your chocolate and place it in a microwaveable bowl.
    2. Melt the chocolate - I melt the chocolate in my fairly high-powered microwave on high. I set it for 1 minute, stir, another minute, stir, and an additional 30 seconds was perfect for 8 ounces of chocolate.
    3. Coat the goldenberries - Using the calyx as a handle, dip the goldenberries into the melted chocolate up to the base of the calyx. Set them on parchment or waxed paper, and quickly salt them if desired. I dip two, and salt two until I'm finished.

Notes

Macronutrients are an approximation only from MyFitnessPal.com, and based on 3 ounces of goldenberries, and 4 ounces of dark chocolate. I use 6-8 ounces, and have half of it leftover. I save it for another use.

Nutrition Information:

Yield:

25 +/-

Amount Per Serving: Calories: 33

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