You either love figs or you don’t. I adore figs. I enjoy straight out of the basket, or their tops slivered and then stuffed with a dollop of ricotta and a drizzle of honey, I’ll eat them dried, or even roasted. I’ll take them any colour. But only when they are perfectly ripe.
In any case…. when my baking juices started flowing, and I felt guilty about not making anything for Easter weekend as I usually do, I decided to attempt covering fresh figs with chocolate.
Not quite baking, it’s true, but to be fair we had a fun weekend in Niagara Falls with another family so my time was limited.
The key here with this recipe is: you must use the highest-quality ingredients. Use the best chocolate you have and the freshest of fresh figs. And then once you make them, eat them. Because these don’t sit around really well, the fig juice starts weeping and the chocolate starts melting if you don’t keep it in the fridge. (You’ve been warned).
With that, said, if you love figs and you’re still intrigued, here’s the recipe.
Substitutions: I added a teaspoon of French brandy to the chocolate mixture before covering the figs. Like I said before, quality chocolate is key here because the ingredients list is limited and there will be no hiding if the chocolate you use is mediocre. I wouldn’t use anything but dark chocolate, but that’s to my liking. If you use something else, let me know.
Would I make this again? Probably not because although I only made a few of these, they were a hard sell. When not everyone likes figs, they tend to sit around the fridge a bit and then in a couple of days they are already past their prime.
Grade: Three stars out of five. Good idea to pair chocolates with figs… but maybe it would be that much easier if I dipped my figs in a bowl of Nutella.