This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion.
- 1 lb dried apricot
- 1 lb bittersweet chocolate, chopped
- aluminum foil, candy wrappers (optional)
- Line two baking sheets with parchment paper.
- Heat chocolate over a double-boiler. Allow the water in the boiler to get hot but not fully boil. Use a plastic spatula to scrape chocolate away from the sides. Remove from heat as soon as the chocolate is melted. If you prefer to use a microwave, melt the chocolate in a glass bowl in short intervals, stirring well with spatula.
- Immediately add all the apricots to the pot melted chocolate, and stir gently until they are all coated fully. Carefully lift each piece out of the pot with a fork, allowing some of the excess chocolate to drip off. For a more sophisticated look, you can also try holding each apricot by one end with your fingers and dipping only half of it into the chocolate.
- Place carefully on parchment-lined baking sheet. Refrigerate until the chocolate has become firm (20-30 minutes). Optionally, you can wrap individually in foil wrappers to give as gifts. Store in the refrigerator - If refrigerated, they can last up to a week (though they are best if eaten within 3 days).
This was a great combinationa and a super easy addition to my christmas goodies baskets. I dipped about 3/4 of the apricots in chocolate, leaving just a little orange peeking out. Made for Zaar Cookbook Tag.
Easy and good for an xmas tray. I only dipped half and used Lindt milk chocolate.
I love this with semi-sweet chocolate! I like to melt the chocolate chips in a microwave oven and then dip the fruit and let it cool. So good! Oh, wanted to add that half dipped apricots are very pretty too!