Apricot and chocolate is a superb combination of flavors. This fruit confection makes an attractive presentation.

　　

Ingredients

50 pieces

　　12 ounces bittersweet or white chocolate, finely chopped

　　50 large dried apricot halves

　　

Step 1

Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25–30).

　　

Step 2

Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.

　　

VARIATIONS

Step 3

Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.

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