Скачать или смотреть Maomao's "special" chocolate 🍫 from the apothecary diaries 

Recipe:
20 dried apricots (or a mix of your favorite dried fruits like figs, cherries, or even nuts for varied texture)
5 tbsp / 35g pure cocoa powder
2 tbsp / 16g powdered sugar 
1 tbsp / 14g unsalted butter
1-2 tbsp / 15-30ml milk
1 tbsp / 12g sugar
1 tbsp / 21g honey
1 1/2 tbsp / 22ml high-proof alcohol (rum, brandy, or a fruit liqueur like cherry brandy for an extra flavor kick)

Instructions:
Prepare Water Bath: Set up a double boiler: place a heatproof bowl over a saucepan with gently simmering water. Make sure the bowl's bottom doesn't touch the water. Keep the heat low and consistent.

Melt & Thicken Base: In the bowl, combine the cocoa powder, butter, and powdered sugar. Stir continuously and vigorously until it forms a very thick, smooth, and lump-free paste. This is your base, and its initial thickness is key.

Incorporate Liquids Slowly:
Stir in the milk until fully combined. Then, stir in the honey. Continue stirring gently on low heat for 2-3 minutes. The mixture should become noticeably glossy and very thick, resembling a rich, soft fudge. Do not let it boil.

Finish & Dip: Remove the bowl from the heat. Stir in the alcohol until fully combined. The mixture should be thick enough to coat the apricots well without being too runny. Immediately dip each dried apricot, letting any excess drip off, and place them on a parchment-lined tray.

Chill & Store: Refrigerate for 1-2 hours (or longer if needed) until the chocolate mixture is thoroughly firm. Store in an airtight container in a cool, dry place.