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Chocolate Covered Figs

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DaisyM Nov 29, 2010 02:53 PM

I recently bought from a candy store, chocolate covered figs stuffed with a whole almond. They were excellent. Has anyone made these? Any suggestion on what brand of chocolate to use,etc? Thank you.

  1. Chinon00 Nov 29, 2010 03:40 PM

    Sounds fantastic.

    1. HillJ Nov 29, 2010 03:02 PM

      http://circle-b-kitchen.squarespace.c...

      DaisyM, I go with simple dipping. My preference is always dark chocolate but the addition of sprinkling good sea salt, black sesame seeds or adding some wasabi powder to the melted chocolate prior to dipping brings the figs up a notch. Last time I made a plate of plain, sea salt, sesame seeds and wasabi and served them with a rich red wine for dessert for friends and it was a big hit. Make sure your figs are good and dry before dipping and let them really set up before eating (hard to wait tho!)

      10 Replies
      1. re: HillJ
        d
        DaisyM Nov 29, 2010 03:17 PM

        Thank you so much! That photo is gorgeous. The figs I had were dried. I'm going to give it a shot. They were a huge hit.

        1. re: DaisyM
          HillJ Nov 29, 2010 03:19 PM

          Wait, you mean you're using dried figs not fresh? I used fresh figs. If you want to reconstitute your figs first, do so in either red wine, rum or orange juice to plump them up a bit. Then paper towel dry then dip in melted chocolate. If you enjoy the texture of dried figs, then you're good to go.

          1. re: HillJ
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            DaisyM Nov 29, 2010 03:36 PM

            Yes, they were definetly dried figs. Using red wine to plump them up sound fantastic. Thank you.

            1. re: DaisyM
              goodhealthgourmet Nov 30, 2010 02:55 PM

              for another non-alcoholic option, plump the figs in pomegranate juice, and after dipping them, sprinkle with crushed pistachios before the chocolate sets.

            2. re: HillJ
              m
              makecakenotwar Jan 29, 2011 11:53 AM

              Thinking of making these as a gift for someone. How long do you think they would keep for is they'd been soaked in OJ to plump up?

              1. re: makecakenotwar
                HillJ Jan 29, 2011 12:17 PM

                If the figs are really dry I would fix them in a bowl with the OJ and let them sit overnight.

                1. re: HillJ
                  m
                  makecakenotwar Jan 29, 2011 12:23 PM

                  Sorry, my typo didn't help to make my question clear. I meant, how long do you think the figs would keep for (after being soaked, dipped, and hopefully, gratefully recieved)

                  1. re: makecakenotwar
                    HillJ Jan 29, 2011 12:34 PM

                    oh, sorry I didn't read you right afterall. A week tops.

          2. re: HillJ
            GraydonCarter Dec 1, 2010 05:54 AM

            If you used a milk chocolate instead of dark chocolate, would you still get a "crisp chocolate shell"?

            1. re: GraydonCarter
              HillJ Dec 1, 2010 06:02 AM

              I'm not a fan of milk chocolate and as a dipping chocolate for fruit the results will be creamier. If you seek a crisp "shell" for home use, the darker chocolate is better.

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