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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chocolate Dipped Watermelon

By Chef Linda

Watermelon needs no help to make it one of the sweetest, tastiest, and most popular summer treats. Each bite promises to be the best bite; plump with cold, juicy crunchiness. That's why we go back for more, even when our tummies feel full and hard, as if we'd swallowed the watermelon whole. Apologetically, I offer this recipe for Chocolate Dipped Watermelon, because watermelon is so utterly perfect in its natural state. But just in case you want to have a little more fun with it, try this simple way to take a familiar treat over the top.

Ingredients

 1 seedless watermelon
 3 cups chopped dairy-free dark chocolate
 Sea salt, flaked salt, sprinkles, or chopped nuts for garnishing (optional)

Directions

1

Start with an ice-cold watermelon and cut it into wedges. Line a baking tray or platter (sized to fit into your fridge) with parchment paper.

Melt the chopped chocolate in a double boiler. (To make a double boiler, set a small pot of water on medium heat. Bring to a simmer and place a metal or glass bowl with chocolate in it over the pot. When nearly all the chocolate is melted, remove from heat and stir.)

Dip the tip of each piece of watermelon into the melted chocolate, set on the lined tray, and quickly sprinkle with sea salt or other garnish. Serve immediately or return to freezer.

Notes

Chocolate Dipped Watermelon
IngredientsDirections

Chocolate Dipped Watermelon

DifficultySuper Easy
YIELDS
20+ slices

INGREDIENTS

 1 seedless watermelon
 3 cups chopped dairy-free dark chocolate
 Sea salt, flaked salt, sprinkles, or chopped nuts for garnishing (optional)

DIRECTIONS

1

Start with an ice-cold watermelon and cut it into wedges. Line a baking tray or platter (sized to fit into your fridge) with parchment paper.

Melt the chopped chocolate in a double boiler. (To make a double boiler, set a small pot of water on medium heat. Bring to a simmer and place a metal or glass bowl with chocolate in it over the pot. When nearly all the chocolate is melted, remove from heat and stir.)

Dip the tip of each piece of watermelon into the melted chocolate, set on the lined tray, and quickly sprinkle with sea salt or other garnish. Serve immediately or return to freezer.

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