Caramelized Apples

• 6 starking apples
• 150 g of sugar
• 1 dl of water
• 100 g of cooking chocolate

Pierce the centre of the apples with the kebab sticks until firmly fixed.

Melt the chocolate in the top of a double boiler placed over simmering water. In a non-sticking frying pan melt the sugar in a moderate low heat. When it starts turning golden, add the water, mix well and reserve after simmering.

Gently roll the apples one by one until fully covered with caramel. Then, with the aid of a spoon, top them with chocolate.