Method

• 1

  Add a few centimetres of water to a small saucepan and set on the hob over a medium heat and bring up to the boil.

• 2

  Put the chocolate in a small heatproof bowl, using separate bowls for different colours of chocolate – a sturdy Pyrex one is ideal. Once the water in the pan is boiling, set the bowl on top ensuring the base doesn’t actually touch the water.

• 3

  Turn off the heat and allow the chocolate to melt gently, stirring as it does so. If the chocolate has been finely chopped this should only take a minute or so.

• 4

  Pierce the centre of each apple, just next to the stalk, and insert a lolly stick in deep so that it feels firmly embedded. Line a baking sheet with a piece of greaseproof paper and spread the apples out on it.

• 5

  Use a teaspoon to drizzle thin trails of chocolate around each apple. Set back on the tray and repeat with the other apples. Set aside somewhere cool to set.