Chocolate Apricot Bites (Fruchocs)

Recipe Origin Australia
Rating
No Reviews
Servings 20
Preparation 30 min 00:30
Cook 16 min 00:16
Ready in 46 min 00:46
Difficulty Experienced
Cooking Method Bake
Ingredients Chocolate Fruit
Equipment Camp Oven
Recipe Type Finger Food Morning Tea Slice Snack Supper
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Chocolate Apricot Bites (Fruchocs)

Super rich in both fruit and chocolate, these tasty Chocolate and Apricot Bites are a moreish sweet treat.

In attempting to recreate the South Australian confection of Fruchocs (owned by Robern Menz) I created this apricot slice, served as bites. It is great finger food or can also be served as a larger slice, although very rich so this option may not be for everyone.

Funnily when I got home and next ate them although the recipe tastes similar there are a lot of differences, particularly the original has more peach than apricot in it. Also, the original uses milk chocolate, whereas this uses dark chocolate.

 

Ingredients

Chocolate Base

2/3 cup plain flour (all purpose flour)

2 tablespoons caster sugar

2 tablespoons cocoa powder

55g (1/2 stick) butter

Apricot Filling

1 can (400g) sweetened condensed milk

orange food coloring

300g dried apricots

2 cups desiccated coconut

Chocolate Topping

100g dark chocolate

Equipment

small slice tray

Recipe Directions

  1. Preheat the oven to 180 degrees C (355 degrees F).

  2. In a bowl combine the flour, sugar, and cocoa powder.

  3. Melt the butter and stir into the bowl with the dry ingredients. Stir until well combined, the mixture is dry and doesn’t form a dough.

  4. Lightly grease the small slice tray then add the base and press down so it is flat.

  5. Bake the base in the oven for 8 minutes then remove and let cool.

  6. In a bowl add the condensed milk and orange food coloring.

    Tip: This step is done here so you can easily mix and adjust the color. Often food colors are bought in packs of four and the orange color requires 1 drop of red to 3 of yellow. Check packets for specific instructions.

  7. Add the apricot and coconut and stir well so well distributed.

  8. Add the apricot mixture to the slice pan on top of the chocolate base. Smooth and press down to create an even layer.

  9. Bake in the oven for 20 minutes, it will look slightly drier but will not brown. Leave aside to cool for at least 30 minutes before adding the chocolate layer.

  10. Place the chocolate in a heatproof bowl over a pot with about 1 inch of water. Slowly heat the water which will heat the chocolate. Stir occasionally and monitor so it doesn’t overheat.

  11. Using a butter knife drizzle the chocolate back and forth over the top of the apricot slice. This can be in parallel lines, crisscrossed, or similar. Continue to add until all the chocolate is gone. Leave for 30 minutes for the chocolate to set.

  12. Cut the slice to serve. This is a very rich slice so small bite-sized pieces works, but if desired it can also be cut into more generous serving proportions as a dessert slice.

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Recipe Origin Australia
Rating
No Reviews
Servings 20
Preparation 30 min 00:30
Cook 16 min 00:16
Ready in 46 min 00:46
Difficulty Experienced
Cooking Method Bake
Ingredients Chocolate Fruit
Equipment Camp Oven
Recipe Type Finger Food Morning Tea Slice Snack Supper
Share: