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Chocolate Covered

Frangelico soaked dried apricots - What a great combination - a glazed almond stuffed into a Frangelico soaked apricot and dipped into chocolate. These are fast and easy to make. These lively apricots are sure to please your special guest on a romantic evening.

Chocolate Covered Frangelico Soaked Apricots

12 sulfur free, dried Turkish apricots
½ cup Frangelico Liqueur (enough to cover apricots)
Soak apricots in Frangelico Liqueur overnight.

Glazed Almonds

1 cup raw almonds

1/4 cup Agave Nectar

Set out all utensils you will need (a stirring spoon, forks for

separating, a candy rack and cookie sheet underneath, a candy thermometer.)

Place Agave Nectar in pot.  Heat to the soft-ball stage (234 degrees)

and then stir in almonds.  Continue heating to hard ball stage (305

degrees), stirring constantly.  Turn out on candy rack. Separate and

let nuts cool. (Note, honey or rice syrup will work the same as agave nectar.)

Chocolate Coating

Two 3 oz bars of your favorite (100% dairy free; gluten free) rich dark chocolate

Chop chocolate.  Place chocolate in a double boiler.  Heat it until it reaches 110 degrees.  Remove from double boiler and sit on heating pad.  Take 1/3 of the chocolate out and place on Silpat or non-stick surface.  With a flat edge, temper the chocolate by spreading it on the surface and moving it around until it goes from shiny to dull. Put the chocolate back in the pan with the rest of the chocolate and mix with a spoon.  Take temperature of chocolate.  It should be between 86 and 90 degrees.  Keep it at that temperature (with the pan on the heating pad) while working with it. 

Pat the apricots dry using layers of paper towels.  Stuff each apricot with a glazed almond.  Place each stuffed apricot on a long skewer or toothpick.  Dip into the chocolate and set toothpick into Styrofoam. Store apricots in an air-tight container.