Mix the almonds, then add the boiling syrup sugar-inverted
sugar-water. Mix the mixture around 10 to 15 minutes to 85°C.
Put in a cool place in a hermetically package.
Conservation : 2 months.
To give it taste better, you can add 5% of butter to
the total weight.

Mix together the ingredients until to obtain a smooth dough.
Pour this dough in a frame 360 x 270 x 6 mm. Set aside for
assembly

In a copper saucepan, whisk the cool apricot pulp, the yellow
pectin and the caster sugar. Bring to the boil and cook 2/3
minutes depending the quantity. Add the glucose, then the
crystal sugar in two ou three times, always trying to keep
the heated mixture. Cook to 105°C. Remove from the heat
and add the *tartaric acid solution and the Cointreau®. Pour
immediately in frame 360 x 270 x 6 mm and leave to cool.

* Tartaric acid solution: 50% of water and 50% of tartaric acid.
Bring the water to ghe boil and add the tartaric acid. Keepin in
bottle.

Leave almond paste and apricot fruit paste to sire for a night.
The next day, stick the apricot fruit paste on the almond paste
with melted cocoa butter. Coat with crystallized couverture
and cut with a guitare into 22.5 x 22.5 mm squares. Coat with
crystallized dark chocolate and decorate with a chocolate’s
silkscreen.