Chocolate-covered figs

By Michael Bonacini
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SERVES
4
 TO
6

Ingredients

  • 15 dried Turkish figs
  • 15 almonds
  • 1/2 cup (120 milliliters) finely chopped hazelnuts
  • 175 grams 70% dark chocolate, broken into pieces
  • 1/2 teaspoon (2.5 milliliters) ground cloves
  • Sea salt, optional

Directions

  1. Slice the figs along the bottom, so that the sides are still intact. Insert almonds into the opening of the fig, then squeeze fig back together to close around almond.
  2. Fill a small bowl with chopped hazelnuts.
  3. In a double-boiler (or a glass bowl set over a saucepan half-filled with gently simmering water), add the chocolate and stir until it is melted and silky smooth. Add ground cloves and stir in well. Remove from heat.
  4. Dip the figs in the chocolate until they are coated either entirely, or ¾ of the way, then dip into chopped hazelnuts. Sprinkle with a little sea salt. Place on parchment paper-lined baking sheet and leave to set in the refrigerator until chocolate hardens.

Buon appetito!

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