Place the cream and vanilla seeds in a thin-sided bowl and suspend over the gently boiling bain-marie, ensuring that the bowl does not touch the water. Warm the cream, add the chocolate, melt, remove the bowl. Add the almonds, stir with the whisk on a hand mixer until the chocolate and cream mixture has cooled and solidified a little. Spread the mixture out on a sheet of baking paper to a thickness of approx. 1 1/2 cm, cover and chill for at least 2 hrs.
Using a knife that has been rinsed in hot water, cut the chocolate mixture into cubes approx. 1½ cm in size. Decorate with the apricots, press down lightly. Keep in an airtight tin in the fridge