Chocolate-Covered Apricots
Drying Frog Hollow Farm’s organic Goldensweet apricots without sulfites intensifies their natural honey-sweet, peak-season tang into caramel-like complexity — exactly the kind of bold depth of flavor that single-origin chocolate calls for. Head Chocolatier Nicholas pairs them with raisiny 70% Ransiki, Indonesia chocolate, chosen to balance the stone fruit’s tartness without overpowering it, letting the apricot’s delicate floral character come through in every chewy bite.
To craft these chocolate-covered treats, our Confections team pours the tempered chocolate over apricot pieces as they tumble in a rotating drum, a technique called panning. They repeat this about 160 times — building to a 1 to 1.5 center-to-chocolate ratio by weight — until it’s just right.
Original: $20.00
-65%$20.00
$7.00More Images
Chocolate-Covered Apricots
Drying Frog Hollow Farm’s organic Goldensweet apricots without sulfites intensifies their natural honey-sweet, peak-season tang into caramel-like complexity — exactly the kind of bold depth of flavor that single-origin chocolate calls for. Head Chocolatier Nicholas pairs them with raisiny 70% Ransiki, Indonesia chocolate, chosen to balance the stone fruit’s tartness without overpowering it, letting the apricot’s delicate floral character come through in every chewy bite.
To craft these chocolate-covered treats, our Confections team pours the tempered chocolate over apricot pieces as they tumble in a rotating drum, a technique called panning. They repeat this about 160 times — building to a 1 to 1.5 center-to-chocolate ratio by weight — until it’s just right.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Drying Frog Hollow Farm’s organic Goldensweet apricots without sulfites intensifies their natural honey-sweet, peak-season tang into caramel-like complexity — exactly the kind of bold depth of flavor that single-origin chocolate calls for. Head Chocolatier Nicholas pairs them with raisiny 70% Ransiki, Indonesia chocolate, chosen to balance the stone fruit’s tartness without overpowering it, letting the apricot’s delicate floral character come through in every chewy bite.
To craft these chocolate-covered treats, our Confections team pours the tempered chocolate over apricot pieces as they tumble in a rotating drum, a technique called panning. They repeat this about 160 times — building to a 1 to 1.5 center-to-chocolate ratio by weight — until it’s just right.
