Dark Chocolate Dipped Brandied Apricots

Oh yes, don't rush out ant get your hearing checked, you heard me right. This is a recipe I've been making for the past 6 years. It was reluctantly given to me by one of my customers who makes huge batches of these to sell during the holidays. I've been sworn to secrecy and therefore I cannot give out the exact recipe but I can tell you that it starts off with a very special apricot that is only commercially cultivated in California. These apricots have a supple sweetness that is simply lacking in imported, sulfer laden Turkish apricots. Lastly, only the finest dark chocolate and lastly only the highest quality *___________* will do. It's a bit spendy, but I like to use *____________* which makes the most unbelievable apricot liquor as a by product.

Without letting the cat completely out of the bag, I can tell you that it's a process that takes several weeks which is why I'm starting them now. They'll be ready just in time for the holidays. These are potent little devils too. Just a few can put me under the table and they are so delectable that it's easy to wake up under said table wondering what got you there. I will post pics. of the process and the finished product in good time.