3 pounds semisweet chocolate, broken into small pieces
12 ounces dried apricots
12 ounces dried figs
2 pints fresh strawberry
In the top of a double boiler, melt the chocolate over simmering water, stirring as it softens, until smooth.
Select 2 or 3 baking sheets that will fit in the refrigerator and line them with wax paper. One at a time, dip the apricots, figs and strawberry into the melted chocolate, generously coating the bottom half of each piece of fruit.
Place each dipped fruit on the prepared baking sheets. Refrigerate until the chocolate hardens, then cover lightly with wax paper and refrigerate until ready to serve. Peel the chocolate-covered fruit off the wax paper and transfer to a serving platter.