Let’s talk a little about figs — Black Mission, Brown Turkey, Green Kadota and Calimyrna figs are the varieties that are commonly available. Although not local to New England, the season for figs starts in the spring and goes through October. I used Black Mission figs for this simple and delicious treat.
Figs are a unique seeded fruit with a sweet jammy flavor and soft chewy texture. A great source of fiber and nutrients, they’re delicate with a short shelf life and are best eaten within a couple of days of purchase. Figs are a compliment to many savory dishes, but who can resist a deep dive into chocolate! Find the best quality ingredients, especially in a recipe with so few. Use a fine quality chocolate with at least 60% cacao, which describes the percentage of the bar that is derived from the bean. I used a 62% Scharffen Berger semi-sweet dark chocolate and I sprinkled chopped pistachios over the warm chocolate. Try another type of nut or just use a sprinkle of flaky sea salt. Yum!
- 12 fresh figs, halved lengthwise
- 8 ounces good quality dark chocolate
- Pinch of sea salt optional
- 1/4 cup chopped pistachios lightly toasted and chopped
- Cover a sheet tray or roasting pan with parchment paper or a silicon pad. Heat 2 inches of water in a small saucepan over medium heat. Cover the pot with a large heatproof metal or glass bowl. Make sure the bowl is dry and the water is not touching the bottom of the pan. Moisture will cause the chocolate to "seize" and you'll have to start over. Place the chopped dark chocolate in the bowl and lower the heat to low. Use a rubber spatula to stir the chocolate until it's completely smooth. Remove the bowl from the heat. Using the fig stem or tip of the fig, gently dip them halfway into the warm chocolate and lay on the parchment paper. Sprinkle the chopped pistachios over the warm chocolate. Let the chocolate set. Store the dipped figs in the refrigerator.