Apricot Gelt

Instead of buying chocolate coins this Hanukkah, try our fruity twist on handmade gelt.

Source
Martha Stewart Living, December 2006
Apricot Gelt
  • yield Makes about 4 dozen

Ingredients

  • 1 pound dried Turkish apricots

  • 1 pound dark chocolate, finely chopped

  • Foil candy wrappers

Directions

  1. Step 1

    Using a heavy mallet, flatten apricots to 1/4 inch thick; set aside. Microwave chocolate in a glass bowl in 15-second intervals, stirring vigorously with a rubber spatula and scraping down sides in between, until just melted (chocolate should be no warmer than 86 degrees).

  2. Step 2

    Dip each apricot in chocolate, coating evenly. Transfer to wire racks set over parchment paper; let stand until set.

  3. Step 3

    Transfer apricots to baking sheets lined with parchment paper. Refrigerate until firm, at least 25 minutes. Wrap in foil wrappers. Gelt can be refrigerated in an airtight container up to 3 days.

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