Chocolate Cup Filled with an Almond Cream and Poached Apricots, with an Apricot Puree

• 225 g (8 oz) dark chocolate
• 1 kg (2

Using cotton wool, polish the insides of four metal moulds about 7.5 x 5 x 4 cm (3 x 2 x 1½ inches). This is to prevent the chocolate from sticking.

Cut the chocolate into small pieces and melt in