Kumquat Chocolate Liquor

Thanks Nicole for getting me onto this recipe. Dutch origin.

Ingredients

Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don’t need to shake the jar.
After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.

Note: If melted chocolate goes hard it either had steam get into it or Kumquat juice. Add some Vegetable or Sunflower oil and melt again.