Ingredients:

• 10      Australian candied apricots
• 1/2 lb bittersweet chocolate as high in cocoa content as possible
• 1    c  scalding heavy cream
• 6 ounces bittersweet chocolate as above
• 1 tsp   hazelnut oil

Direction:

Cut the apricots in half lengthwise. Open the halves into pockets
and shape them as round as you can. Put chocolate in the bowl of
an electric mixer. Melt it over a double boiler. Remove from the
heat. Beat it on med-low heat, gradually adding the hot cream.
Continue beating until the cream hardens into a ganache. While the
ganache is still malleable, put it into a pastry bag fitted with
a star tip. Pipe a large rosette of ganache into each prepared
apricot container. Cool completely and refrigerate to harden.  Melt
the chocolate for the couverture with the oil and stir well.  Cool
until semi-solid. Dip the hardened apricots into the couverture so
the fruit is covered by at least 1/8 inch. Let the candies harden
in small paper cups