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.