Apricot Crunch Clusters

The finer you cut them, the easier it is to scoop uniform little mounds later.

In a tightly sealed jar the flavor stays especially intense.

Keep water out of the chocolate, otherwise it can seize and become grainy.

If it's too warm the clusters will spread; if it's too cold it's hard to mix in the ingredients.

Mix everything quickly so the chocolate doesn't start to set in the bowl.

Dip the spoon briefly in warm water and dry it between portions to make scooping easier.

Do not store them in the refrigerator; the moist cold will quickly make them look unappealing.

They keep best in a tightly closed tin, with baking paper between the layers.