Apricot and Raisin Bonbons

Filling

Place the apricots and raisins in a processor and blend until you get a paste

Using a spoon, remove portions and shape into balls with damp hands

Place the bonbons on a plate and refrigerate for about 1 hour

Coating

Put the chopped chocolate in a small saucepan and heat over high heat in a bain-marie

Continue stirring until it's completely melted

Remove from heat and spread on a marble or other smooth, cold surface

With a spatula, mix well the chocolate, making circular motions until it cools

Finishing Touches

Put the coating in the saucepan and heat it again

When the coating is evenly distributed, grab the balls with a fork and dip them in the chocolate

Allow excess to drip off and transfer the bonbons to a dish

Keep them at room temperature until they're firm.