- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- With a small knife, cut into the apricots on one side and insert an almond into the middle of each apricot. Close the apricots by pressing slightly.
- With a fork, dip each stuffed apricot in the tempered chocolate, covering them completely. Place on the baking sheet. Let rest for about 1 hour at room temperature (or 15 minutes in the refrigerator) or until the chocolate has hardened. If desired, decorate with sliced roasted almonds or a drizzle of milk or white chocolate.
- The Chocolate-Covered Apricots will keep in a resealable container in a cool, dry place for about 3 weeks.