Line a baking sheet with parchment paper.

Melt the dark chocolate using a double boiler or microwave.

If using a double boiler, nestle a heatproof bowl over a saucepan of simmering water, ensuring the water doesn't touch the bowl.

Place the chocolate chips in the bowl and stir until almost entirely melted.

Using a toothpick, dip each dried apricot into the melted chocolate.

Swirl the apricot around until it's completely coated in chocolate.

Drop the chocolate-covered apricot onto the prepared parchment paper.

Sprinkle a small amount of coarse sea salt on top of the chocolate.

Repeat the dipping and salting process with the remaining apricots.

Let the chocolate-covered apricots cool and harden on the parchment paper for about one hour.

Once hardened, place them in an airtight container and store in the refrigerator.