Instructions: Melt the chocolate in the top of a double boiler over hot water, stirring often with a rubber spatula. Take the double boiler off the burner, take off the top pan and place it over a larger bowl with about 1 inch of cool water. Gently stir the chocolate to reduce the temperature to 92 degrees F, about 10 minutes.

Be careful not to allow any water to mix with the chocolate. To test if the chocolate is at the right temperature, use a candy or instant-read thermometer or place a dab below your lower lip. The chocolate should feel comfortable, not hot and not cold. When it reaches this temperature, replace the pan of chocolate over the pan of warm water.

Line a baking sheet with wax paper. Thoroughly mix the hazelnuts and dried apricots together in a bowl, then stir them into the chocolate, coating them completely. Using a spoon, form 1 inch-diameter clusters and place them on the baking sheet. Place the baking sheet in the refrigerator for 15 minutes to set the clusters.

Place the clusters in paper candy cups and serve at room temperature. Store the clusters between layers of wax paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.

Note: To toast hazelnuts, spread shelled nuts in a dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

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