Homemade Gift Recipe: Chocolate-Dipped Figs with Sea Salt

Homemade Gift Recipe: Chocolate-Dipped Figs with Sea Salt

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Regina Yunghans
Dec 2, 2013
(Image credit: Regina Yunghans)

Dried figs are a sweet and easy treat any wintery day, but dip them in chocolate and sprinkle with a little sea salt and they become a treat worthy of anyone's holiday gift list.

(Image credit: Regina Yunghans)

I love that the quantities in this recipe divvy up so evenly, and are therefore so easily multiplied. The organic Turkish figs at my neighborhood market happen to come in packages of twelve, and a single 3.5-oz chocolate bar from the local artisanal chocolatier is the perfect amount for covering those twelve figs. Divide each recipe into small gift boxes of four figs each, and that crosses three lucky folks off of your gift list!

(Image credit: Regina Yunghans)
(Image credit: Regina Yunghans)
(Image credit: Regina Yunghans)

Chocolate Dipped Figs with Sea Salt

Makes 12 figs

3.5-oz chocolate bar (70% dark was used here)
12 dried figs
1 teaspoon coarse sea salt

Break or cut the chocolate bar into pieces and melt over a water bath. Gently mold each fig back into its natural shape if it's been tightly packaged.

Holding by the stem, dip each fig in melted chocolate and transfer to a parchment-lined baking sheet. Sprinkle with sea salt while the chocolate is still liquid. Allow the chocolate to cool and harden completely before packaging.

Figs will keep at room temperature for several weeks.

Recipe Notes

  • I used a chocolate bar from Kansas City's Christopher Elbow for these. Consider using a local source for one ingredient in edible gifts to give them a real sense of place, especially for out-of-town recipients.
  • For packaging, try using a clean, unused cardboard egg carton (such as these). Cut a twelve-egg carton into two-by-two squares to insert into gift boxes. This creates a little well for each fig and keeps them evenly spaced. I covered mine in unbleached parchment paper before inserting into fabric-covered gift boxes.
(Image credit: Regina Yunghans)
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