CHOCOLATE COVERED FIGS: FIG NEWTONS DAY!

Today is Fig Newtons Day! My Dad was a huge Fig Newtons fan. Me, not so much. However, I love figs, and I'm using this food holiday as a jumping off point for Chocolate Covered Figs. Of course if you're really after a Fig Newton with chocolate, you can just dip one in dark chocolate. 

But this is the way I like to eat my figs: Chocolate Covered Dried Figs (not Fig Newtons!). Following are two recipes. The first is alcoholic, because who doesn't love a drunken fig? The second recipe calls for stuffing the dried figs with walnuts, but contains no alcohol (this actually tastes more like a Fig Newton). You can also mix and match these recipes to come up with whatever you think is perfect for you! As always, use the very best chocolate and figs! Different chocolate, different figs, different tastes!

Want to make your own Fig Newtons? Try this recipe for Whole Wheat Chocolate Chip Figgy Newtons.

And, just as an FYI. The original Fig Newtons are now called just Newtons.

Chocolate Covered Dried Figs

Ingredients
20 dried figs
Rum
10 ounces 70-80% dark chocolate, chopped fine
1/4 cup unsalted butter
pinch of sea salt

Directions
Put figs in bowl and cover with rum. Let soak, covered, overnight in refrigerator.
Next day, drain well and pat dry.
Put chopped chocolate into top of double boiler, stirring. Add butter, stirring until smooth. 

Take figs by stems and dip in chocolate several times, covering completely.
Put figs on rack over cookie sheet to catch drips.
When finished dipping, chill figs in refrigerator.

Non-Alcoholic Chocolate Covered Figs Stuffed with Walnuts

Ingredients
9 figs, dried
9 walnut halves
5  Tbsp dark chocolate (60-75%), chopped

Directions
Make small incisions in bottoms of 9 dried figs and stuff each with a walnut half.
Melt chocolate in double boiler until smooth.
Holding the stem, dip stuffed figs into chocolate.
Let them drip from rack over cookie sheet, or place on plate or wax paper.
Put chocolate covered figs on plate or waxed paper in the refrigerator for 10 minutes or more until chocolate hardens.

FIGGY PUDDING: History & Recipe for Chocolate Figgy Pudding!

"Now! Bring us some figgy pudding and bring some out here!"

How long have you been singing this Christmas Carol? Have you ever had Figgy Pudding aka Christmas Pudding? And what, exactly is it?

One other question you might ask, can you add chocolate? Yes! Scroll down for Ghirardelli's recipe for Chocolate Figgy Pudding.

Figgy Pudding is pretty much exactly what it sounds like -- a pudding/cake with figs in it. The reason that it's in such high demand, though, has more to do with its inedible ingredients. Coins, rings and other trinkets were often hidden in the Christmas pudding and each supposedly predicted the recipient's fortune for the coming year. For example, if you found a coin, you would become wealthy. If you found a ring, you'd get married ... and so on. Think of it as an Old English fortune cookie.

From WiseGeek.com:

It's amazing what a brief mention in one Victorian-era Christmas carol can do for an obscure little dessert called figgy pudding. Every year, thousands of people around the world become curious about the dessert mentioned in the secular English carol "We Wish You a Merry Christmas." Apparently, the party-goers mentioned in the lyrics refuse to leave until they get some of this pudding from their host. This must be some seriously good pudding.

In actuality, figgy pudding is more of a cake than a pudding. There have been recipes for it since the 15th century, although its popularity as a Christmas dessert probably reached its peak during the late 19th century. Several factors have significantly hampered the wholesale expansion of the figgy pudding industry, including an interminably long cooking time, an exotic ingredients list and a cringe-inducing dependency on saturated fats for texture.

There are numerous recipes for this pudding, from a traditional steamed version similar to modern bread pudding to a pastry-covered blend of figs, dates, fruits and spices. Nearly all recipes call for three or four hours of steaming. This is accomplished by placing a metal bowl with the pudding mixture into a larger bowl partially filled with boiling water. The indirect heat generated by the boiling water cooks the dessert evenly and slowly. This is equivalent to using a bain marie water bath for individual ramekins filled with batter.

Ghirardelli Chocolate Figgy Pudding


Ingredients
3 eggs
1-1/2 cups brown sugar
4 cups soft bread crumbs
1 cup finely chopped suet (I use unsalted butter)
2 Tbsp flour
1-1/2 cups chopped dried figs
3/4 cup Ghirardelli's Ground Chocolate
1/2 cup hot milk
3/4 tsp salt

Directions:
Beat eggs, add sugar, bread crumbs, suet, figs (dredged with flour), chocolate mixed with hot milk, and salt, stir thoroughly.
Steam three hours in a greased mold.
Serve hot with a hard sauce.

Hard sauce: Great recipe at The Pioneer Woman

Merry Christmas!

Chocolate Covered Dried Figs: Fig Newton Day

Today is Fig Newtons Day! My Dad was a huge Fig Newtons fan. Me, not so much. However, I love figs, and I'm using this food holiday as a jumping off point for Chocolate Covered Figs. Of course if you're really after a Fig Newton with chocolate, you can just dip one in dark chocolate. 

But this is the way I like to eat my figs: Chocolate Covered Dried Figs (not Fig Newtons!). Following are two recipes. The first is alcoholic, because who doesn't love a drunken fig? The second recipe calls for stuffing the dried figs with walnuts, but contains no alcohol (this actually tastes more like a Fig Newton). You can also mix and match these recipes to come up with whatever you think is perfect for you! As always, use the very best chocolate and figs! Different chocolate, different figs, different tastes!

Want to make your own Fig Newtons? Try this recipe for Whole Wheat Chocolate Chip Figgy Newtons.

And, just as an FYI. The original Fig Newtons are now called just Newtons.

Chocolate Covered Dried Figs

Ingredients
20 dried figs
Rum
10 ounces 70-80% dark chocolate, chopped fine
1/4 cup unsalted butter
pinch of sea salt

Directions
Put figs in bowl and cover with rum. Let soak, covered, overnight in refrigerator.
Next day, drain well and pat dry.
Put chopped chocolate into top of double boiler, stirring. Add butter, stirring until smooth. 

Take figs by stems and dip in chocolate several times, covering completely.
Put figs on rack over cookie sheet to catch drips.
When finished dipping, chill figs in refrigerator.

Non-Alcoholic Chocolate Covered Figs Stuffed with Walnuts

Ingredients
9 figs, dried
9 walnut halves
5  Tbsp dark chocolate (60-75%), chopped

Directions
Make small incisions in bottoms of 9 dried figs and stuff each with a walnut half.
Melt chocolate in double boiler until smooth.
Holding the stem, dip stuffed figs into chocolate.
Let them drip from rack over cookie sheet, or place on plate or wax paper.
Put chocolate covered figs on plate or waxed paper in the refrigerator for 10 minutes or more until chocolate hardens.

CHOCOLATE COVERED DRIED FIGS: National Fig Newtons Day!

January 16 is Fig Newtons Day! My Dad was a huge Fig Newtons fan. Me, not so much. However, I love figs, and I'm using this food holiday as a jumping off point for Chocolate Covered Figs. Before I embark on recipes for Chocolate Covered Dried Figs, just wanted to let you know that Vice Chocolates' Dark Chocolate Bar with Fig &Anise is one of my favorite chocolate fig combinations!

Following are two recipes for Chocolate Covered Dried Figs (not Fig Newtons!). The first is alcoholic, because who doesn't love a drunken fig? The second recipe calls for stuffing the dried figs with walnuts, but contains no alcohol. Actually you can mix and match these recipes to come up with whatever you think is perfect for you! As always, use the very best chocolate and figs! Different chocolate, different figs, different tastes!

And if you want a recipe for Chocolate Covered Fig Newtons, check out Cakespy's post for Chocolate Covered Fig Newtons on a Stick.

Want to make your own Fig Newtons? Try this recipe for Whole Wheat Chocolate Chip Figgy Newtons.

And, just as an FYI. The original Fig Newtons are now called just Newtons.

Chocolate Covered Dried Figs

Ingredients
20 dried figs
Rum
10 ounces 70-80% dark chocolate, chopped fine
1/4 cup unsalted butter
pinch of sea salt

Directions
Put figs in bowl and cover with rum. Let soak, covered, overnight in refrigerator.
Next day, drain well and pat dry.
Put chopped chocolate into top of double boiler, stirring. Add butter, stirring until smooth. 

Take figs by stems and dip in chocolate several times, covering completely.
Put figs on rack over cookie sheet to catch drips.
When finished dipping, chill figs in refrigerator.

Non-Alcoholic Chocolate Covered Figs Stuffed with Walnuts

Ingredients
9 figs, dried
9 walnut halves
5  Tbsp dark chocolate (60-75%), chopped

Directions
Make small incisions in bottoms of 9 dried figs and stuff each with a walnut half.
Melt chocolate in double boiler until smooth.
Holding the stem, dip stuffed figs into chocolate.
Let them drip from rack over cookie sheet, or place on plate or wax paper.
Put chocolate covered figs on plate or waxed paper in the refrigerator for 10 minutes or more until chocolate hardens.

CHOCOLATE FIG BON BONS

Don't you just love the term Bon Bons? Good-Good. Oui! Oui!  Bon Bon is the word for candy in French, so Bon Bon would include all types of candy from hard candy to taffy to chocolate-covered confections. But I don't live in France, so the Bon Bons I'm referring to in today's post have a hearty fig filling covered in chocolate! This is a classic Bon Bon. This recipe is adapted from the Valley Fig Growers site.


Chocolate Fig Bon Bons
 Makes about 25 bon bons

Ingredients
8 ounces Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs, stems removed
2/3 cup (3 oz.) toasted hazelnuts or almonds
8 vanilla wafer cookies, crushed
1/3 cup powdered sugar
1/4 cup rum
1 teaspoon grated orange peel
5 ounces dark chocolate (65% cacao +)
Vegetable oil

Directions
Process figs, hazelnuts, and vanilla wafers in food processor until finely ground.
Add powdered sugar, rum, and orange peel; process until mixed.
Dampen hands and shape mixture into 1 1/4-inch balls.
Arrange close together on a baking sheet.
In small, deep, microwave-safe bowl, heat chocolate on High 1-2 minutes, stirring after 1 minute. Add a few drops of vegetable oil if needed to make chocolate thin enough (if needed) to dip.
Dip each ball in chocolate holding between two forks, letting extra chocolate drip off.
Put chocolate dipped Fig Bon Bons on second baking sheet lined with parchment paper.
Refrigerate until chocolate is set.
Eat or Store in airtight container up to 1 week.

CHOCOLATE COVERED DRIED FIGS: National Fig Newton Day

January 16 is Fig Newton Day! My Dad was a huge Fig Newtons fan. Me, not so much. However, I love figs, and I'm using this food holiday as a jumping off point for Chocolate Covered Figs. Before I embark on recipes for Chocolate Covered Dried Figs, just wanted to let you know that Vice Chocolates' Dark Chocolate Bar with Fig &Anise is one of my favorite chocolate fig combinations!

Following are two recipes for Chocolate Covered Dried Figs (not Fig Newtons!). The first is alcoholic, because who doesn't love a drunken fig? The second recipe calls for stuffing the dried figs with walnuts, but contains no alcohol. Actually you can mix and match these recipes to come up with whatever you think is perfect for you! As always, use the very best chocolate and figs! Different chocolate, different figs, different tastes!

And if you want a recipe for Chocolate Covered Fig Newtons, check out Cakespy's post for Chocolate Covered Fig Newtons on a Stick.

Want to make your own Fig Newtons? Try this recipe for Whole Wheat Chocolate Chip Figgy Newtons.

And, just as an FYI. The original Fig Newtons are now called just Newtons.

Chocolate Covered Dried Figs

Ingredients
20 dried figs
Rum
10 ounces 70-85% dark chocolate, chopped fine
1/4 cup unsalted butter
pinch of sea salt

Directions
Put figs in bowl and cover with rum. Let soak, covered, overnight in refrigerator.
Next day, drain well and pat dry.
Put chopped chocolate into top of double boiler, stirring. Add butter, stirring until smooth. 

Take figs by stems and dip in chocolate several times, covering completely.
Put figs on rack over cookie sheet to catch drips.
When finished dipping, chill figs in refrigerator.

Non-Alcoholic Chocolate Covered Figs Stuffed with Walnuts

Ingredients
9 figs, dried
9 walnut halves
5  Tbsp dark chocolate (60-75%), chopped

Directions
Make small incisions in bottoms of 9 dried figs and stuff each with a walnut half.
Melt chocolate in double boiler until smooth.
Holding the stem, dip stuffed figs into chocolate.
Let them drip from rack over cookie sheet, or place on plate or wax paper.
Put chocolate covered figs on plate or waxed paper in the refrigerator for 10 minutes or more until chocolate hardens.

CHOCOLATE COVERED DRIED FIGS

January 16 is Fig Newton Day! My Dad was a huge Fig Newtons fan. Me, not so much. However, I love figs, and I'm using this food holiday as a jumping off point for Chocolate Covered Figs. Before I embark on recipes for Chocolate Covered Dried Figs, just wanted to let you know that Vice Chocolates' Dark Chocolate Bar with Fig &Anise is one of my favorite chocolate fig combinations!

Following are two recipes for Chocolate Covered Dried Figs (not Fig Newtons!). The first is alcoholic, because who doesn't love a drunken fig? The second recipe calls for stuffing the dried figs with walnuts, but contains no alcohol. Actually you can mix and match these recipes to come up with whatever you think is perfect for you! As always, use the very best chocolate and figs! Different chocolate, different figs, different tastes!

And if you want a recipe for Chocolate Covered Fig Newtons, check out Cakespy's post for Chocolate Covered Fig Newtons on a Stick.

Want to make your own Fig Newtons? Try this recipe for Whole Wheat Chocolate Chip Figgy Newtons.

And, just as an FYI. The original Fig Newtons are now called just Newtons.

Chocolate Covered Dried Figs

Ingredients
20 dried figs
Rum
10 ounces 70-85% dark chocolate, chopped fine
1/4 cup unsalted butter
pinch of sea salt

Directions
Put figs in bowl and cover with rum. Let soak, covered, overnight in refrigerator.
Next day, drain well and pat dry.
Put chopped chocolate into top of double boiler, stirring. Add butter, stirring until smooth. 

Take figs by stems and dip in chocolate several times, covering completely.
Put figs on rack over cookie sheet to catch drips.
When finished dipping, chill figs in refrigerator.

Non-Alcoholic Chocolate Covered Figs Stuffed with Walnuts

Ingredients
9 figs, dried
9 walnut halves
5  Tbsp dark chocolate (60-75%), chopped

Directions
Make small incisions in bottoms of 9 dried figs and stuff each with a walnut half.
Melt chocolate in double boiler until smooth.
Holding the stem, dip stuffed figs into chocolate.
Let them drip from rack over cookie sheet, or place on plate or wax paper.
Put chocolate covered figs on plate or waxed paper in the refrigerator for 10 minutes or more until chocolate hardens.

CHOCOLATE COVERED DRIED FIGS: National Fig Newton Day

January 16 is Fig Newton Day! My Dad was a huge Fig Newtons fan. Me, not so much. However, I love figs, and I'm using this food holiday as a jumping off point for Chocolate Covered Figs. Before I embark on recipes for Chocolate Covered Dried Figs, just wanted to let you know that Vice Chocolates' Dark Chocolate Bar with Fig &Anise is one of my favorite chocolate fig combinations!

Following are two recipes for Chocolate Covered Dried Figs (not Fig Newtons!). The first is alcoholic, because who doesn't love a drunken fig? The second recipe calls for stuffing the dried figs with walnuts, but contains no alcohol. Actually you can mix and match these recipes to come up with whatever you think is perfect for you! As always, use the very best chocolate and figs! Different chocolate, different figs, different tastes!

And if you want a recipe for Chocolate Covered Fig Newtons, check out Cakespy's post for Chocolate Covered Fig Newtons on a Stick.

Want to make your own Fig Newtons? Try this recipe for Whole Wheat Chocolate Chip Figgy Newtons.

And, just as an FYI. The original Fig Newtons are now called just Newtons.

Chocolate Covered Dried Figs

Ingredients
20 dried figs
Rum
10 ounces 70-85% dark chocolate, chopped fine
1/4 cup unsalted butter
pinch of sea salt

Directions
Put figs in bowl and cover with rum. Let soak, covered, overnight in refrigerator.
Next day, drain well and pat dry.
Put chopped chocolate into top of double boiler, stirring. Add butter, stirring until smooth. 

Take figs by stems and dip in chocolate several times, covering completely.
Put figs on rack over cookie sheet to catch drips.
When finished dipping, chill figs in refrigerator.

Non-Alcoholic Chocolate Covered Figs Stuffed with Walnuts

Ingredients
9 figs, dried
9 walnut halves
5  Tbsp dark chocolate (60-75%), chopped

Directions
Make small incisions in bottoms of 9 dried figs and stuff each with a walnut half.
Melt chocolate in double boiler until smooth.
Holding the stem, dip stuffed figs into chocolate.
Let them drip from rack over cookie sheet, or place on plate or wax paper.
Put chocolate covered figs on plate or waxed paper in the refrigerator for 10 minutes or more until chocolate hardens.

CHOCOLATE FIGGY PUDDING: History, Recipe, & Vintage Cards with Cats and Figgy Pudding

"Now! Bring us some figgy pudding and bring some out here!"

How long have you been singing this Christmas Carol? Have you ever had Figgy Pudding aka Christmas Pudding? And what, exactly is it?

One other question, can you add chocolate? Yes! Scroll down for Ghirardelli's recipe for Chocolate Figgy Pudding.

Figgy Pudding is pretty much exactly what it sounds like -- a pudding/cake with figs in it. The reason that it's in such high demand, though, has more to do with its inedible ingredients. Coins, rings and other trinkets were often hidden in the Christmas pudding and each supposedly predicted the recipient's fortune for the coming year. For example, if you found a coin, you would become wealthy. If you found a ring, you'd get married ... and so on. Think of it as an Old English fortune cookie.

From WiseGeek.com:

It's amazing what a brief mention in one Victorian-era Christmas carol can do for an obscure little dessert called figgy pudding. Every year, thousands of people around the world become curious about the dessert mentioned in the secular English carol "We Wish You a Merry Christmas." Apparently, the party-goers mentioned in the lyrics refuse to leave until they get some of this pudding from their host. This must be some seriously good pudding.

In actuality, figgy pudding is more of a cake than a pudding. There have been recipes for it since the 15th century, although its popularity as a Christmas dessert probably reached its peak during the late 19th century. Several factors have significantly hampered the wholesale expansion of the figgy pudding industry, including an interminably long cooking time, an exotic ingredients list and a cringe-inducing dependency on saturated fats for texture.

There are numerous recipes for this pudding, from a traditional steamed version similar to modern bread pudding to a pastry-covered blend of figs, dates, fruits and spices. Nearly all recipes call for three or four hours of steaming. This is accomplished by placing a metal bowl with the pudding mixture into a larger bowl partially filled with boiling water. The indirect heat generated by the boiling water cooks the dessert evenly and slowly. This is equivalent to using a bain marie water bath for individual ramekins filled with batter.

Ghirardelli Chocolate Figgy Pudding


Ingredients
3 eggs
1-1/2 cups brown sugar
4 cups soft bread crumbs
1 cup finely chopped suet (I use unsalted butter)
2 tablespoons flour
1-1/2 cups chopped dried figs
3/4 cup Ghirardelli's Ground Chocolate
1/2 cup hot milk
3/4 tsp salt

Directions:
Beat eggs, add sugar, bread crumbs, suet, figs (dredged with flour), chocolate mixed with hot milk, and salt, stir thoroughly.
Steam three hours in a greased mold.
Serve hot with a hard sauce.

Hard sauce: Great recipe at The Pioneer Woman

Fig Fudge Balls: Guest Post by Nancy J. Para aka Nancy Coco

I love when my mystery and chocolate worlds collide. Today I have a guest post from Nancy J Parra aka Nancy Coco aka Nell Hampton. Nancy J Parra is the author of over 25 published novels which include five mystery series. Her writing has been called witty and her protagonists plucky by reviewers around the world. Nancy is a member of Sisters in Crime and writes for the Killer Character Blog on the 8th of every month. Nancy loves to hear from readers. 

Nancy Coco 
Allie McMurphy, Mackinac Island, and Fudge!  

I enjoy writing the Mackinac Island Fudge Shop stories in the Candy-coated Mystery series. There is something so lovely about an island that does not allow any cars. It is filled with quaint Victorian cottages thee size of modern day mansions and shops filled with fudge and old-time photos. There are multiple state parks and bicycle rentals where you can drive along an eight-mile shore line.

Allie McMurphy runs the Historic McMurphy Hotel and Fudge Shop. She is something of an amateur sleuth getting into all kinds of mischief with her puppy Mal and her Kitty Carmella. The latest in the series, Oh, Fudge, takes place toward the end of Allie’s first tourist season as owner of her family business. Always working hard to fit into the tight-knit, Island society, Allie has volunteered to help at the Mackinac Island Butterfly House. Unfortunately, she and her dog, Mal, arrive in time to witness Allie’s cousin, Tori Andrews, kneeling over a dead woman and Tori’s hands are around the murder weapon.

Allie makes it her mission to clear her cousins good name and find the killer, but it isn’t easy. Especially when Allie learns that her boyfriend, Trent Jessop once dated Tori. And worse, Allie discovers Tori kissing Trent. There is much intrigue as Allie struggles to outsmart a killer and keep her boyfriend.

The best part of writing the series is getting to create new fudge recipes. One of my favorites from this book is Fig Fudge Balls. I’ll share it with you here:

Fig Fudge Balls 

Ingredients
1 1/2 cup cashews
2 cups figs with stems removed
3 Tbsp shredded coconut
1 tsp vanilla
1 Tbsp honey
4 Tbsp cocoa powder
1 tsp coarse sea salt

Directions
Mix figs and cashews in food processor on high until you make a paste. Add remaining ingredients and process on high until well mixed. Roll into small balls. Sprinkle sea salt on top and enjoy! Bio:

CHOCOLATE COVERED FIGS for PASSOVER: 3 RECIPES

The other day I saw a recipe in the Wall Street Journal for Chocolate Covered Figs for Passover. This jolted my memory of all the fig recipes I've posted in the past. Figs are great any time of year and for any and all holidays! You can use fresh or dried! You have plenty of time to make any of the following recipes or you can buy Vice Chocolates' Dark Chocolate Bar with Fig & Anise. It's one of my favorite chocolate fig combinations!

The first two recipes are for Chocolate Covered Dried Figs. The first is alcoholic, because who doesn't love a drunken fig? The second recipe calls for stuffing the dried figs with walnuts, but contains no alcohol. Actually you can mix and match these recipes to come up with whatever you think is perfect for you! The third recipe is for Chocolate Covered Fresh Figs. They're in my market, so be sure and check to see if you can get them. Love the taste and texture of figs and chocolate! As always, use the very best chocolate and figs! Different chocolate, different figs, different tastes!

1. Chocolate Covered Drunken Dried Figs

Ingredients
20 dried figs
Rum
10 ounces 65-75% dark chocolate, chopped fine
1/4 cup sweet butter
pinch of sea salt

Directions
Put figs in bowl and cover with rum. Let soak, covered, overnight in refrigerator.
Next day, drain well and pat dry.
Put chopped chocolate into top of double boiler, stirring. Add butter, stirring until smooth.
Take figs by stems and dip in chocolate several times, covering completely.
Put figs on rack over cookie sheet to catch drips.
Sprinkle sparingly with sea salt
When finished dipping, chill figs in refrigerator.

2. Non-Alcoholic Chocolate Covered Figs Stuffed with Walnuts

Ingredients
9 figs, dried
9 walnut halves
5  Tbsp dark chocolate (60-75%), chopped

Directions
Make small incisions in bottoms of 9 dried figs and stuff each with walnut half.
Melt chocolate in double boiler until smooth.
Holding stem, dip stuffed figs into chocolate.
Let them drip from rack over cookie sheet, or place on plate or wax paper.
Put the chocolate covered figs on the plate or waxed paper in the refrigerator for 10 minutes or more until chocolate hardens.

3. Chocolate Covered Fresh Figs I don't have any 'real' measurements for this, but it's pretty basic and easy!

Line a cookie sheet with waxed or parchment paper. 
Melt dark chocolate (I like very dark chocolate, but anything 60% cacao or over would be great) in microwave or on top of double boiler over simmering water, until smooth.
Hold top of fig with your fingers and dip into melted chocolate, covering only bottom part.
Place chocolate covered fig on cookie sheet covered with parchment.
Repeat with remaining figs.
Put chocolate covered figs in refrigerator for 15 minutes or so until chocolate is set.
Serve.
If you're not eating them right away, keep them in the fridge for up to 12 hours.

As different types of figs come into the market, experiment.
You might want to dip the chocolate covered figs in chopped nuts before putting on the cookie sheet.
Use different figs, different chocolate.
You can't go wrong!  

Photo: Vice Chocolates Dark Chocolate Bar with Fig & Anise

Chocolate Stuffed Figs: National Fig Week

It's National Fig Week. I love figs--fresh and dried.  I've posted recipes for Chocolate Covered Figs and Chocolate Fig Bread Pudding. Another thing to do with dried figs is chop them up and use them in brownies or chocolate cookies. Figs and Chocolate make a nice contrast in flavor and texture. Here's an incredibly decadent recipe for Chocolate Stuffed Figs. Since the stuffed figs are eventually dipped in chocolate (which makes this a perfect recipe for this blog), as an alternative, you can stuff the figs with marscapone. Heaven!

Want to buy Chocolate Stuffed Figs? Rabitos Royal: Chocolate Truffle Filled Figs. Each box contains 9 Chocolate Truffle Filled Figs. There's even a bit of brandy in the truffle filling! I've bought them at Trader Joe's, but they're available in other places, too. Rabitos are made in Almoharin in the Spanish region of Extremadura, an area that is traditionally known for its delicious figs. Artisans make these Rabitos. The Chocolate Covered stuffed truffles are made with a variety of fig called the Pajarito. The Pajarito fig is unique to this area of Spain due where the warm climate enables the fig to ripen in a short period of time. This results in a very small fig that is mild in flavor but full of concentrated sweetness. It also means the hundreds of seeds inside are tiny, so it has a different texture than you might expect. You'll love these.

But for those of you who want to make your own Chocolate Stuffed and Dipped Figs, this is a great recipe. Add tbsp Grand Marnier to the ganache for 'special' flavor.

Chocolate Stuffed and Dipped Figs
Recipe from Pure Chocolate by Fran Bigelow and Helen Siegel (2004: Broadway Books)
The very best, extra-fancy dried figs are in the markets now. Look for moist fruit with supple texture and full shape for stuffing. Makes 24 to 36.

Ingredients:
1 cup heavy cream
8 ounces semisweet chocolate, finely chopped
24 to 36 dried Calimyrna figs, depending on size
1 1/2 pounds semisweet chocolate
9-by-13-inch or quarter sheet pan lined with parchment

Directions
1. In saucepan, heat tcream over medium-high heat just until begins to boil. Remove from heat. Add finely chopped chocolate. Stir until smooth with rubber spatula. Pour mixture into a bowl, cover with plastic wrap touching the top, and let set for 6 to 8 hours at room temperature.
2. Prepare figs for stuffing by gently rolling between your thumb and fingers to loosen the seeds and soften the flesh. Insert wooden or metal skewer in hole in bottom of the fig and wiggle it to enlarge the hole slightly for stuffing.
3. When ganache is set, gently stir with a rubber spatula a few times. Spoon into pastry bag fitted with small round 1/4-inch tip.
4. Hold each fig's stem gently between index and middle fingers, using thumb to support plump fruit. Insert tip of pastry bag into fig's bottom. Gently squeeze, stuffing until the fig is plump and full. Do not worry about leaks in the fig's skin. They can be fixed later.
5. Place filled figs on parchment-lined pan and allow to set at room temperature for at least 2 hours. 6. Using a sharp knife, scrape excess filling from each fig's exterior. Stuffed figs can be stored in a sealed container in the refrigerator. Remove and return to room temperature for eating — or dipping, if desired.

To dip in chocolate: Holding individual fig by the stem, dip bottom half of each fig in dark chocolate. Place tdipped fruit on parchment-lined pan and let tchocolate set. With  pair of sharp scissors, snip off the very tip of each stem, which is too tough to be eaten, before serving.

****

Chocolate Fig Bon Bons

Don't you just love the term Bon Bons? Good-Good. Yes! Yes!  Bon bon is the word for candy in French, so bon bon would include all types of candy from hard candy to taffy to chocolate-covered confections.  But I don't live in France, so the  Bon Bons  I'm referring to today have a hearty fig filling covered in chocolate! This is a classic Bon Bon.

Figs: In January I posted two recipes for Chocolate Covered Dried Figs, one stuffed with walnuts. Here's a totally different recipe that uses chocolate & dried figs to make a perfect Bon Bon! As always, I'm all about easy. This recipe is adapted from the Valley Fig Growers site.


Chocolate Fig Bon Bons
 Makes about 25 bon bons

Ingredients
8 ounces Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs, stems removed
2/3 cup (3 oz.) toasted hazelnuts or almonds
8 vanilla wafer cookies, crushed
1/3 cup powdered sugar
1/4 cup rum
1 teaspoon grated orange peel
5 ounces dark chocolate (65% cacao +)
Vegetable oil

Directions
Process figs, hazelnuts and vanilla wafers in food processor until finely ground.
Add powdered sugar, rum and orange peel; process until mixed.
Dampen hands and shape mixture into 1 1/4-inch balls.
Arrange close together on a baking sheet.
In small, deep, microwave-safe bowl, heat chocolate on High 1-2 minutes, stirring after 1 minute. Add a few drops of vegetable oil if needed to make chocolate thin enough (if needed) to dip.
Dip each ball in chocolate holding between two forks, letting extra chocolate drip off.
Put chocolate dipped Fig Bon Bons on second baking sheet lined with parchment paper.
Refrigerate until chocolate is set.
Eat or Store in airtight container up to 1 week.