KOSHER RECIPES FOR GLUTEN-FREE LIVING
Thursday, November 30, 2006
Chocolate-Dipped Apricots: A Gourmet Approach to Chanukah Gelt
As a child we played dreidel with chocolate-wrapped coins, called Chanukah gelt. Money given to a child by a parent on this holiday is also referred to as gelt. Here is a tastier take on Chanukah gelt, inspired by a recipe in this month's Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. These morsels make a great holiday gift, too. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins.
APRICOT GELT (CHOCOLATE-DIPPED APRICOTS)
Makes about 4 dozen
1 pound dried apricots
1 pound dark or bittersweet chocolate, chopped
Foil candy wrappers (optional)
Line two baking sheets with parchment paper.
Heat chocolate over a double-boiler. Allow the water in the boiler to get hot but not fully boil. Use a plastic spatula to scrape chocolate away from the sides. Remove from heat as soon as the chocolate is melted. If you prefer to use a microwave, melt the chocolate in a glass bowl in short intervals, stirring well with spatula.
Immediately add all the apricots to the pot melted chocolate, and stir gently until they are all coated fully. Carefully lift each piece out of the pot with a fork, allowing some of the excess chocolate to drip off. For a more sophisticated look, you can also try holding each apricot by one end with your fingers and dipping only half of it into the chocolate.
Place carefully on parchment-lined baking sheet. Refrigerate until the chocolate has become firm (20-30 minutes). Store in ziploc bags or wrap in foil wrappers.
This recipe is part of the Festive Food Fair blog event.