This Eid went by in a blur. We flew in to TO, blinked our eyes, and bam it was over! Seriously, as soon as we got off the plane, it was like we hit the ground running. Every single day there were things to bake, gifts to buy, home to clean, clothes to iron, people to call, and appointments to go to. It almost felt like we didn’t have a chance to sleep, eat, or breathe. I still don’t know how I managed to get to the gym to work out.
And because everything was a blur, I didn’t get an opportunity to blog about the treats I made until now.
First, I must inform you that the pictures in the next few posts were taken from my iPod and tweaked using Instagram. I left my camera back in LA and had to make due with some grainy shots. Oh well….
This first treat is so easy to make, you can do it blind folded (but you really don’t want to do that because you might burn yourself and/or the chocolate).
Dark Chocolate Dipped Dried Apricots
20-30 dried apricots
1 bar Lindt Excellence Madagascar 65% Dark Chocolate, broken into small pieces
1/2 cup sliced almonds, crushed into small pieces
Line a baking sheet with parchment and set aside. Place the crushed almonds in a bowl and set aside.
First, get a large pot and fill it with 1 to 2 inches of water and place it over low-medium heat until the water begins to simmer. Take a glass or stainless steel bowl that has a diameter larger than the pot and place it on top. Make sure the bowl doesn’t touch the simmering water. Place most of the chocolate (three-quarters worth) in the bowl and let it melt, while stirring occasionally. Once the chocolate has melted, remove from heat and stir in the remaining chocolate until melted.
Take the dried apricots and dip them half-way into the melted dark chocolate. Then roll the apricots in the crushed almonds and place them on the parchment-lined baking sheet.
Once the chocolate has set, about 20-30 minutes, place the apricot pieces into cellophane bags and tie with ribbon if you want to give them as a gift, or place them in an air tight container.