Chocolate-dipped mango and apricot

Method

1. Line 2-3 large baking sheets with baking paper. Put the milk chocolate in a small bowl over a pan of just-simmering water, making sure it doesn’t touch the water. Leave to melt for 4-5 minutes, then remove from the heat and stir until smooth.
2. Dip a mango slice into the chocolate so half is coated. Shake gently to remove any excess, then transfer to a lined baking sheet to set. Repeat to make 24.
3. Melt the dark chocolate as before, then dip in half of each apricot to make 24. Transfer to a baking sheet to set.