100g - chocolate, finely chopped (use milk, plain or white - or a mixture)

6 - Apples

6 - Long lolly sticks

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

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

4. Use a teaspoon to drizzle thin trails of Chocolate around each Apple to get an evening coating all over. Set back on the tray and repeat with the other apples. Set aside somewhere cool to set.

5. Whilst making dark and milk chocolate is pretty easy, and can be done in the microwave if you prefer, melting white chocolate is a bit trickier. It is more prone to 'seizing', which is turning unpleasantly grainy and splitting slightly. By chopping the chocolate into small lumps it will melt much quicker and not need any direct heat source. This will minimise the risk of over heating. While chocolate is not easy to melt in a microwave as you have little control over the direction of the heat source.