Ingredients
1. 20 dried apricots
2. 100 g dark chocolate
Method
Melt the chocolate in a double-boiler
(or in a heat-resistant bowl set over a pan of simmering water). Remove from heat. Drop the apricots in the chocolate and stir until well coated. Use a fork to lift the apricots from the bowl, and deposit them carefully on a feuille guitare, a sheet of parchment paper or a silicon baking mat. Leave out to dry, preferably somewhere cool and safely hidden from children, chocoholics, or any combination of the two.
This is a good way to use up the melted chocolate leftover from other chocolate confections. You could also dip just one half of the apricots for a pretty semi-dipped effect.
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