Line a baking tray with parchment paper.
Break up the chocolate into small pieces and place in a metal or glass bowl with the butter over a small saucepan of water. The bowl should fit comfortably over the saucepan and you only need a little water.
Place the saucepan over a high heat and stir the chocolate and butter until melted. Dip the apricots into the chocolate and place them on the baking parchment.
Chill for 20 minutes in the fridge to firm up.
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Store in an airtight container for up to 5 days.”