In a microwave-safe bowl, place chocolate pieces and melt on medium-high, stirring every 30 seconds until nice and smooth. Take an apricot one at a time and dip it into the melted chocolate, covering onlyhalf, then dip the chocolate end into the pistachios. Place on a paper-lined baking tray and refrigerate for 10 minutes or until set. Pop in a jar or container and keep refrigerated.
