Chocolate Coverd Figs

Sept. 18th
Chocolate Coated Figs

In September, the figs are incredible in Italy. They split at their well-endowed bottoms and honey oozes out. We have nothing to compare here...

In order to boost their sweetness you can do a chocolate dip—the same as you do for strawberries. The only catch is, you have to skin them first. You can cheat and do that store-bought melty dip you place in the microwave, or you can go the baker’s route and do the double boil-boiler method. Whichever you choose, it’s worth the effort. Try it on your family first, and if you succeed, you’ll now have a sensational dessert in your entertaining repertoire.

Kadota figs and Mission figs are the ones I’ve found here in the US. These usually can be found mid-august till the beginning of October, the end of September to be sure. Try using these. If none are available, try using dried figs.

Then build a pyramid with them, the way you would for profiteroles, and in between, you can squeeze in here and there little stars of whipped cream and bits of lavender.