Preparation
- Melt chocolate in a water bath.
- Cut dried apricots into small pieces.
- Roast Panko breadcrumbs and almonds in a pan without fat until light brown.
- Stir apricots, panko breadcrumbs and almonds into the melted chocolate.
- Place small mounds on a baking tray lined with baking paper using two teaspoons. When the chocolate has cooled a bit but is still soft, if necessary, work the heaps a bit with your fingers.
- Chill the chocolate crispies and allow to harden completely.
The recipe for 4 portions makes approx. 50 pieces.
