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preheat oven to 350 degrees f, then grease a 9-inch square baking pan. in a saucepan, melt chocolate & butter over low heat, stirring constantly, until all the chocolate is melted. remove from heat & stir in brown sugar, eggs & vanilla until blended, then set aside. in a bowl, whisk together flour, baking powder & salt, then stir in chocolate mixture. in another bowl, combine apricots, almonds & coconut, then stir half of this apricot mixture into the batter. pour batter into the prepared baking pan, & sprinkle remaining apricot mixture on top. bake for 25 minutes or until golden brown. remove pan to wire rack & let cool before slicing.
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Professional chocolate callets — tempering, ganache, mousse
White chocolate callets — mousse, ganache, decorating
Clean yolk-white separation — essential for meringues and custards
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
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Professional chocolate callets — tempering, ganache, mousse
White chocolate callets — mousse, ganache, decorating
Clean yolk-white separation — essential for meringues and custards
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee