Ingredients
- Watermelon cut into wedges
- 1 cup block chocolate, chopped
- Sea salt, to taste
Method
- Line a baking sheet or large plate with wax paper. Place the wedges on the wax paper so they are slightly spread out and don't touch each other. Use a paper towel to draw out any excess moisture from the watermelon. Then, place the baking sheet in the freezer for 30 minutes.
- While the watermelon is in the freezer, melt the chopped chocolate. Add a few inches of water to a pot over medium heat and add the chocolate to a heat-resistant or thermal glass bowl and set aside. When the water starts to boil, set the bowl on top of the pot. The water should not touch the bottom of the bowl. Use a spatula to constantly stir the chocolate until it's melted.
- Hold onto the rind and dip it in the warm chocolate. Let any excess drip off back into the bowl. The chocolate hardens quickly so have the salt ready to sprinkle as soon as the extra chocolate stops dripping. Transfer your complete watermelon wedge to the wax paper to set. Repeat with all of your watermelon.
- Serve immediately or store in the freezer until ready to serve.
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