50 dried apricots (about 2 cups)

50 whole almonds, roasted (about ½ cup)

8 oz (225 g) dark chocolate, melted and tempered

Line a baking sheet with parchment paper or a silicone mat. Set aside.

With a small knife, cut into the apricots on one side and insert an almond into the middle of each apricot. Close the apricots by pressing slightly.

With a fork, dip each stuffed apricot in the tempered chocolate, covering them completely. Place on the baking sheet. Let rest for about 1 hour at room temperature (or 15 minutes in the refrigerator) or until the chocolate has hardened. If desired, decorate with sliced roasted almonds or a drizzle of milk or white chocolate.

The Chocolate-Covered Apricots will keep in a resealable container in a cool, dry place for about 3 weeks.

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