Skip to main content

How to Temper Chocolate + Baci di Ficchi #fantasticalfoodfight

By

Welcome to a new-ish online blogging event: the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here. I missed last month - boo! - because I haven't had a chance to unpack my slow cooker. So, I definitely had to jump into this month.


This month, we were given the challenge of dipping things in chocolate. So. Many. Possibilities.

But before you dip, you must temper. Tempering chocolate is a crucial step for making smooth, glossy, evenly colored coating for your dipped chocolates. Tempering prevents the dull, greyish color and tough, waxy texture that happens when the cocoa fat separates out. Tempered chocolate produces a crisp, satisfying snap when you bite into it.

How to Temper Chocolate

Place half of your chocolate in a double-boiler and, over low heat, warm until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose its shine; it's beginning to crystallize. Then, return the chocolate to the double-boiler and warm, over very low heat, until smooth and glossy.

Baci di Ficchi

Baci di Ficchi. Fig kisses. I have loved these ever since I had them at the girl + the fig in Sonoma. This is so easy it's almost laughable to write down a recipe. Figs + melted dark chocolate. That's it. Enjoy.

Ingredients

  • 2 C semi-sweet chocolate chips
  • 1 dozen dried figs


Procedure
Temper the chocolate and line a baking sheet with parchment paper. Holding the figs by the stem, dip the bulbous end in the chocolate. Gently shake off any excess chocolate and place on the parchment paper to set. Once the chocolate is set, keep in an air-tight container...or just eat them right away!

Labels:

Comments

  1. A Day in the Life on the FarmFebruary 15, 2017 at 6:49 AM

    I love figs...I have dipped dried apricots before and they were lovely but didn't think of figs.....picking some up next shopping trip!

    ReplyDelete
  2. AliciaFebruary 15, 2017 at 11:10 AM

    Thanks for sharing about tempering chocolate! Super handy dandy for the next time! These figs look delicious too!

    ReplyDelete
  3. KarenFebruary 15, 2017 at 12:34 PM

    Thanks for much for the tempering lesson! I tend to cheat by adding shortening. This is much fancier!

    ReplyDelete
  4. UnknownFebruary 15, 2017 at 3:08 PM

    I need to figs this way. YUM!

    ReplyDelete
  5. AmyFebruary 15, 2017 at 7:45 PM

    Beautifully done! I have yet to successfully temper chocolate!

    ReplyDelete
  6. Traci, BurntApple.comFebruary 16, 2017 at 6:00 AM

    I've never had chocolate dipped figs! Will have to try. They came out delicious looking!

    ReplyDelete
  7. ColleenFebruary 18, 2017 at 2:07 PM

    These look heavenly!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn
6 comments
Read more