Chocolate Coated Apricot Bites
From:	France
Commentaires	Will keep for up to 2 weeks, refrigerated into a thightly covered container. If desired, serve coated fruits halved, for the colourful inside to show.
Servings:	15 bites
Ingredients	Preparation
8 dried whole apricots 7 3/4 ounces [220 g] milk or dark chocolate 2 teaspoons [10 mL] tasteless vegetable oil 4 half slices candied pineapple 3 large candied apricots or dried figs	If apricots are really tough, soak them into boiling water for 30 seconds. Drain and completely dry apricots using paper toweling. Melt together chocolate and vegetable oil into the upper part of a double boiler, stirring until smooth. Dip, one at a time, whole dried apricots, candied pineapple slice halves and candied paricots and dried figs into melted chocolate. Drain off excess chocolate, into saucepan; arrange chocolate coated fruits onto wax paper. Cool completely.