Chocolate Covered Apricots Recipes

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

Steps:

• In a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
• Add shortening; stir until blended.
• Dip apricots half-way in the chocolate, shake off excess, cool on waxed paper. Let chocolate set, then refrigerate.

Steps:

• Line a baking sheet with parchment.
• Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
• Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.

Steps:

• Microwave 2 ounces finely chopped dark chocolate at medium power until melted. Dip dried apricots halfway in the chocolate, then press an almond on each. Place on a parchment paper-lined plate, then freeze until set, about 2 minutes.

Steps:

• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
• 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
• Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.

Steps:

• Wash strawberries.
• Dry strawberries.
• Line a large plate with wax paper.
• Microwave white chocolate 1-1/2 minutes.
• Stir, should be smooth.
• If not smooth microwave another 1/2-1 minuite.
• Stir.
• Dip 1/2 of the stawberries& 1/2 of the apricots into white chocolate.
• place on wax paper.
• Do the same for the dark chocolate.
• Chill in fridge about 1 hour.
• Remove strawberries& apricots from wax paper.
• Arrange on a platter.

Steps:

• Peel oranges and separate into sections.
• Wrap sections in plastic wrap so they do not dry out.
• Rinse strawberries under cold running water, do not remove the stems.
• Pat berries completely dry with paper towels.
• Set fruit aside.
• Fruit should be at room temperature for dipping.
• Place peanuts in a small bowl.
• Into a double boiler top, not over water, grate semi sweet chocolate squares.
• Set candy thermometer in place, set aside.
• Heat water to boiling in double boiler bottom; remove from heat.
• Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees.
• Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler.
• Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees.
• Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees).
• This will keep the chocolate and dipping consistency longer.
• With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered.
• Shake off excess chocolate or gently scrape one side of fruit to remove excess.
• Place on waxed paper.
• Working quickly, stir peanuts into leftover chocolate in pan.
• Drop mixture by tablespoonfuls onto waxed paper.
• Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes) before removing from waxed paper.
• Serve dipped fresh fruit same day.
• Store peanut clusters in tightly covered container; use within one week.
• Note: Chocolate can be easily melted in the microwave as well.
• Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.

Steps:

• 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).