Open the seam halfway around each of the apricots with a sharp knife. Fill each
slit with 1/2 teaspoon of the almond paste, and press the sides of the apricot together
gently (the paste will not be enclosed completely).
In the top of a double boiler set over barely simmering water melt the chocolate
chips, stirring until the chocolate is smooth.
Dip the unfilled side of each apricot in the chocolate and chill the apricots
in one layer on a wax paper-lined tray for 1 hour.
Store the apricots in an airtight container lined with wax paper, separating
each layer with wax paper, in a cool, dry place.