Apricot Blossoms on Chocolate Sauce

Briefly blanch the apricots in boiling water, remove them, cool under cold running water, peel, halve and pit.

Place the apricot halves on a platter and evenly dust with powdered sugar.

Split the vanilla pod lengthwise and scrape out the seeds.

Beat the low-fat quark with the vanilla seeds and sugar until creamy.

Whip 200 ml of cream until stiff and gently fold it into the quark cream.

Fill a piping bag fitted with a star tip with the quark cream and pipe it into the apricot halves.

Break the dark chocolate into pieces and slowly melt it in a hot water bath.

Stir the remaining cream into the melted chocolate until a smooth sauce forms.

Pour the chocolate sauce onto 4 plates, set the filled apricot halves on top and garnish with chocolate bark.