Apricot Cream in Chocolate Cups

Chop the couverture chocolate, combine with the chocolate icing in a bowl, and melt over a hot water bath.

Lay the strips of acetate film on a work surface, leaving some space between the strips. Spread evenly with a thin layer of chocolate, about 2 mm (1/16 inch) thick. Let the chocolate firm for about 10 minutes. Then lift the strip carefully and bend into a teardrop shape with the chocolate side inward. Pinch the ends together and secure with paper clips. Set the teardrop put on lined baking sheet and let the chocolate finishing firming completely in a cool place.

Blanch the apricots, peel, halve, and remove the pit. Purée. Mix the maple syrup and agar with 1 tablespoon apricot purée in a saucepan and simmer 2 minutes. Stir the agar mixture into the rest of the apricot puree, cool just until the mixture starts to gel, then fold in yogurt and whipped cream.

Pull the acetate film carefully from the chocolate cups and set on dessert plates. Transfer the apricot cream to a pastry bag with a large plain tip, fill the chocolate teardrops with the apricot cream. Smooth the tops and refrigerate until firm.