DOUBLE CHOCOLATE Drizzle GOLD (or Silver) Gilded APRICOTS
dried apricot halves ~ I made quite a few, so I bought a 10-oz. package of Turkish apricot halves, which are much plumper than the ones in the packages (I also bought 2 of those) ~ or you can get them in bulk at the grocery store or somewhere like Sprouts.
DARK CHOCOLATE MELTING WAFERS (I like Ghiradelli, but you can even use dark chocolate chips) ~ for all the apricots that I had, I used 3 packages. I melt them in a glass container that has a lid, so I can keep any leftover chocolate to reuse another day.
WHITE CHOCOLATE MELTING WAFERS (I also like Ghiradelli, but you can also use white chocolate chips here) ~ I only used about 1 cup of these for all the apricots that I was making.
GOLD (or SILVER) edible GLITTER or SPARKLING SUGAR ~ by the other sprinkles on the baking aisle
First, I put a long piece of waxed paper on the counter, with a long wire rack on top. Then, I melted my dark chocolate (about 60 sec. in microwave) and dipped one half of each of the apricots into the dark chocolate and laid them on the wire rack.
Then I melted the white chocolate wafers (about 45 seconds in microwave). You want to try to do a very quick flick across the apricots with the white chocolate. (TIP: Only do about 10 apricots with the white chocolate, and then sprinkle the gold or silver edible glitter. The white will dry really fast, and the glitter may not stick if you wait to do it later.)
Let them dry completely (time depends on how humid it is). Then I put them into little bon bon papers, and package them in tins ~ or put them out in a candy dish.