Author Notes: For all the chocolate and fig lovers.. —Janneke Verheij
nice dried figs
pound pure chocolate (at least 54% cacao)
walnuts and/or almonds
milliliters fig liquor
- Place the figs in a little bowl and cover them with fig liquor. Let them stay like this one night so they can get soft and soak up some of the liquid.
- Melt pure chocolate with a little butter ‘au bain marie’. Take the figs out of the liquid and put them in the melted chocolate. Push them around. put them on a stick and hang them over a bowl so they keep their nice and round shape, put them in the fridge so the chocolate can get hard; another method is: transfer them to a baking sheet and then put them into the fridge.
- When the chocolate has dried, repeat the process so you get another layer of chocolate on them. You can repeat this until you think the chocolate is thick enough or until you’re out of melted chocolate. I made three layers of chocolate because I am crazy for pure chocolate but you can do less (or more) if you like. Push a nut on the last layer of chocolate and put in the fridge until the chocolate is entirely dry and hard.