|Chocolate + glace apricots = superdelicousyumwithknobson|
It should be no surprise then that I thought #Choctoberfest would be the perfect time to try my hand at chocolate covered apricots! I knew I didn't want to use the regular ol' dried apricots you find at the grocery store, but the posher (and more correct) glacé apricots. I found a tin at Williams-Sonoma, but the price just about made me cry, so I ended up purchasing them online from Nuts.com for a much more reasonable price. The apricots are beautiful -- plump, luscious fruit -- and taste just lovely all on their own. Obviously, as they're preserved in a sugar syrup (that makes them glacé), they're a bit more like eating apricot candy than, say, a health food and you might not want to eat more than one at a time lest you find yourself buzzing around like a hummingbird.
|Superduper awesome glacé apricot on the left & boring ol' regular dried apricot on the right|
I'm just saying glacé apricots are a bit sweet. But totally crave-worthy. It's like some cunning soul took a regular ol' apricot and infused it with a mixture of honey and liquid sunlight. It's the kind of thing you need to eat in the darkest, bitterest heart of winter.
|Delicious chocolate of melting ... and nibbling!|
For chocolate, I used Ghiradelli's dark chocolate melting wafers. I considered using bittersweet chips, but worried the chocolate would be too brittle when it set. I'd never made chocolate dipped fruit before, you know, and I didn't want to mess it up. The melting wafers are advertised as the "trusty recipe go-to for consistent baking and candy-making results" and that sounded pretty good to me! Maybe one day, when I'm all into home chocolate-making, I'll splash out for some couverture chocolate, but melting wafers are just fine for this pessimistic noob. (I mean, I'm not sure where I thought I could go wrong with this recipe -- maybe, blow up the microwave? -- but I was all full of trepidation the first time through!)
Dark Chocolate Dipped Apricots
- 5 oz dark chocolate melting wafers
- 12 oz glacé apricots
- Line a baking sheet with parchment.
- Melt chocolate chips in a microwave-safe glass bowl on High 30 seconds; stir well and repeat until wafers are smooth.
- Working one at a time, dip about ¾ of an apricot into the melted chocolate, allowing excess chocolate to drip back into the bowl. Place on baking sheet.
- Repeat with remaining apricots and chocolate.
- Place in refrigerator until set, at least 20 minutes.
- Store in an airtight container in the refrigerator until ready to serve.
You will note that some of my apricots are ¾-dipped and some are wholly enrobed in chocolate. This is because, as I came to the bottom of the chocolate bowl, it became harder to dip the apricots so I ended up laying them in the bowl and spooning chocolate over them before moving them to the tray.
|Ignore my Christmas cupcake papers ... but these would make a nice Christmas gift ...|
While I am mostly pleased with my endeavor, I must say that the chocolate wasn't dark enough for me the first time 'round -- especially considering the sweetness of the glacé apricots -- so, the second time, I used 4 oz dark chocolate melting wafers and 1 oz bittersweet chips. This was a definitely closer to what I had in mind!
I can imagine doing this with other glacé fruits like pineapple or peaches. Or figs! Mmm ... glacé figs!
Don't forget to enter the giveaway for fabulous Choctoberfest prizes!