Apricot and Almond Chocolate
1 cup dried apricots (150g)
3 tablespoons sugar (30g)
3 cups peeled almonds, roasted and chopped (300g)
450g Garoto Dark Chocolate Couverture, chopped
Roasted almond slivers or 100g de Garoto Milk Couverture Chocolate, chopped
1 Filling: soak apricots with water one night prior to chocolate making. Take everything to low heat with sugar and purée. If necessary, sift to remove lumps and mash all until made into paste. Fold in almonds and roll into balls. Set aside.
2 For coating: melt and temper dark chocolate. Use it to
coat the candies.
3 For garnishing: garnish with roasted almond slivers or milk chocolate melted and tempered by using a butter paper funnel. Garnish candy surface after dried (wait garnishing dry before wrapping or serving).