for 30 pieces

¾ dl	full cream
1	vanilla pod, cut open lengthways; only use the scraped-out seeds
250 g	dark chocolate couverture drops
50 g	almonds, roughly chopped, toasted

Shape

5	soft dried apricots, cut into thin strips

How it's done

Place the cream and vanilla seeds in a thin-sided bowl and suspend over the gently boiling bain-marie, ensuring that the bowl does not touch the water. Warm the cream, add the chocolate, melt, remove the bowl. Add the almonds, stir with the whisk on a hand mixer until the chocolate and cream mixture has cooled and solidified a little. Spread the mixture out on a sheet of baking paper to a thickness of approx. 1 1/2 cm, cover and chill for at least 2 hrs.

Shape

Using a knife that has been rinsed in hot water, cut the chocolate mixture into cubes approx. 1½ cm in size. Decorate with the apricots, press down lightly. Keep in an airtight tin in the fridge

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