FRESH FIGS DIPPED IN DARK CHOCOLATE + SPRINKLED WITH FLAKE SALT
THIS RECIPE (IF WE CAN EVEN CALL IT THAT) IS A BIT OF AN HOMAGE TO A BOOK I DO NOT ACTUALLY OWN. ONE I HAVE NEVER HELD IN MY HANDS. AND WHOSE RECIPES I HAVE YET TO PURUSE…
The title alone, of David Tanis’ book A Platter of Figs and Other Recipes has had a profound and lasting impression on me, and serves as a reminder that the best food is as simple as the title implies. His book, an ode to the beauty of simple food, reminds us to give ingredients their due.
These dark chocolate dipped figs are just that: a study in harmonious simplicity. Ripe, juicy, and subtly fragrant mission figs take a dip in velvety dark chocolate and then get the star treatment with a delicate sprinkle of flake salt.
These gems are the perfect way to punctuate a meal! Make ’em while you can because fig season is ruefully short…
Cheers to the simple things in life (and being morally superior) – wink.
1 dozen fresh black mission figs, ripe but not mushy
8 ounces dark chcocolate, up to 72% dark chocolate
Maldon salt, or your favorite flake salt
Makes 12. Line a baking sheet with parchment paper. Melt the chocolate (double-boiler style) in a heatproof bowl over boiling water. The smaller the bowl the deeper the pool of melted chocolate – I use a 7 inch glass bowl over a 6 inch saucepan.
Holding each fig by the stem, dip in the melted chocolate, give it a little shake to allow any excess chocolate to drip back into the bowl. Sprinkle with flake salt and place on the parchment-lined baking sheet. Once all the figs have been dipped, refrigerate for five minutes to firm up. Set a timer, if you leave them in the fridge too long they will produce condensate.
Best enjoyed the day of, at room temperature.
Chocolate chips are not recommended for this use – most brands contain waxes and will be matte looking and brittle once melted and cooled.
I used Trader Joe’s dark chocolate pound plus bar, (they also make a 72% pound plus bar) it’s good and really inexpensive. If you prefer chocolate that’s soy free, Theo makes my favorite 70% baking bar which can be found at Whole Foods.
Any leftover chocolate should be enjoyed with a spoon (while standing at the counter, hovering over the bowl). Hypothetically, of course.