Do you know what baby blueberries look like?
Isn’t that cool? I went blueberry picking for the first time, and it was just cool to see them look like little green buds then literally blossom into flowers, the mature flowers which are the blueberries we know and love! It made me think about nature and how similar different organisms are and how we’re all connected and everything. By carbon and what not. I was all breathing carbon dioxide on the plant and they were all breathing oxygen on me and it was like whoa.

Then it was like whoa, I’m gonna make some good old-fashioned blueberry muffins with this excellent recipe from Brown Eyed Baker. Zen.

But most importantly, the most untold part of the blueberry story is the semi-sweet or bittersweet chocolate covered blueberry. Chocolate covered strawberries are up in your face every single day calling your cell, selling you insurance. And that’s fine because everyone needs insurance but there are other options.

For this more complex-tasting berry-chocolate duo, I’d go one 3.5 or 4oz chocolate bar per pint of berries.  I made a double batch of the recipe I just described. Here’s a tutorial from  Small Kitchen College to get smooth and shiny chocolate like you see in the picture, of which I am particularly proud haha. It was a good day for melted chocolate.

You can either spread blueberries on a parchment or silpat-lined cookie sheet and drizzle the chocolate on top then mix them around, or pour the blueberries into the chocolate in small batches and stir. The second way yields a smoother product, but the first way stretches your chocolate a bit further. Blueberries obviously do not dip as neatly as strawberries, but you know they deserve a chance just as much as the next guy.

Allow the chocolate to harden for a half hour in the fridge, then break into pieces chocolate bark-style. Hard chocolate with the little berries that pop and squish and juice. Underrated. Rate them today!!!