Ingredients
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Directions
Easy Chocolate-Dipped Apricots (Apricot Chanukah Gelt),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. 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.,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.
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Steps
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1
Done
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Line Two Baking Sheets With Parchment Paper. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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). |
