Halve the apricots. Mix with the remaining ingredients. Rest over night. Bring to the boil and allow cooling.
Soak the gelatine in cold water. Melt in the orange juice and pour on the Koshian. Add the mascarpone and stir until a homogeneous mass.Whip the cream with the sugar. Fold into the bean paste. Allow setting in the desired form.
Make coffee with the water and the ground coffee.
Caramelise the sugar. Remove from the heat and add the water. Allow cooling and add the coffee. Allow to cool completely. Weigh 125 g of the caramel and add the cocoa powder. Stir until dissolved.