Line baking sheet with waxed paper; set aside. Melt chocolate in bowl over hot (not boiling) water, stirring constantly.

2. Dip one end of each apricot, coating both sides. Place on baking sheet. Refrigerate until firm. Store in refrigerator in container between layers of waxed paper. Makes 20 pieces.



MELTING CHOCOLATE: Chocolate should not be melted over direct heat, except when melted with other ingredients, and even then the heat should be very low.

Break the chocolate into small, equal-sized pieces and place them in a heatproof bowl. Place over a pan of simmering, (not boiling), water, making sure the bowl is not in contact with the water. Once the chocolate starts to melt, stir gently and if necessary leave over the water and little longer. No drops of water or steam should come into contact with the melted chocolate as it will solidify.

Dark Chocolate can contain anything from 30% to 75% cocoa solids. It has a slightly sweet flavour and a dark color. It is the chocolate most used in cooking. For everyday cooking and the majority of the recipes for dark chocolate, choose one with around 50% cocoa solids. However, dark chocolate with a higher cocoa solid content will give a richer, more intense, flavour. This chocolate is often called luxury or continental chocolate and has a cocoa solid content of between 70-75%.

Milk Chocolate, as its name suggests, contains milk and has a lovely creamy, mild, and sweet flavour. It is mostly used as an eating chocolate, rather than in cooking. However, it does have its place in chocolate cooking, especially for decorations, and when a milder, creamy flavour is required. It is more sensitive to heat than dark chocolate so care must be taken when melting it.

White Chocolate contains a lower cocoa butter content and cocoa solids. It can be quite temperamental when used in cooking. Always choose a luxury white cooking chocolate to avoid problems and take great care not to overheat when melting. White chocolate is useful for color contrast, especially when decorating cakes.

Chocolate Chips are available in dark, milk, and white chocolate varieties, and are used for baking and decoration.

Cocoa Powder is the powder left after the cocoa butter has been pressed from the roasted and ground beans. It is unsweetened and bitter in flavour. It gives a good, strong chocolate flavour when used in cooking.