Chocolate Dipped Apricots Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Dipped Apricots

Figure about 30-50 apricots per pound of chocolate, depending on their size and how much chocolate you like to coat them with, of course...

dried apricots, San Benito County ones, of course
Guittard's coating and melting chocolate, any color or flavor

Put the chocolate in a very dry bowl, such as a glass batter bowl. Microwave on high 1 minute if using the full pound, less if you are using only 1/2 pound. Stir it well with a rubber spatula; it will not be completely melted. Microwave another 10-30 seocnds and stir again. Do not overheat. Usually just by stirring when it is hot, all of the chocolate pieces will melt completely. Dip each apricot piece in the chocolate and place on waxed paper to harden. They harden up in about 15 minutes. Enjoy.

Recipe created 1998-02-02.

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