Valley Fig Growers

Figgy Dipped Chocolate Truffle Recipe

Fig Puree: a Chocolatiers Delight

Recipe by Alice Medrich

World renowned chocolatier Alice Medrich’s double figgy dipped chocolate truffle recipe pairs a decadently soft dark chocolate fig ganache with a hidden figgy filling and thin crisp chocolate coating. The fine crunch of fig seeds in fig puree is an unexpected treat in these ultra-rich, fruit forward, dark chocolate fig truffles. The figgy dipped chocolate truffle recipe is easily customized by infusing the ganache with a hint of citrus or spice (citrus peel, a few smashed cardamom pods, a cinnamon stick or whatever you fancy with figs). She notes that a little orange peel animates the flavor of the Blue Ribbon California Dried Fig Puree without actually screaming orange! Alternatively, you can flavor the hidden figgy center with a few drops of liqueur, ground spice, grated zest or other flavors, to taste.

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The technique for double coating the dark chocolate fig truffles is unique and counter-intuitive, in that it actually makes the thinnest coating possible for hand-dipped truffles! And it’s fun. The first coating is done with melted but un-tempered chocolate; it serves to contain the very soft ganache and keep it from melting into the coating. The second coating is done with tempered chocolate. Coated dark chocolate fig truffles may be finished with cocoa powder or not. If you plan on finishing the truffles in cocoa powder, consider conscripting a child, spouse, or pal to help by shaking the truffles in the cocoa and removing them to another plate as necessary.

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INGREDIENTS:

Ganache

  • ½ cup (113g) whipping cream
  • 2 tablespoons plus 1 teaspoon (50g) invert sugar
  • 1 bright-skinned organic orange, optional
  • 10 ½ ounces (298g) 66% cacao dark chocolate (such as Guittard Organic Semisweet 66% Cacao)
  • 6 tablespoons (106g) Blue Ribbon Fig Puree, at room temperature
  • 5 tablespoons (70g) very soft unsalted butter
  • 1/8 teaspoon fine sea salt

Hidden Figgy Centers

  • About ¼ cup fig puree, at room temperature or slightly warmed for easier piping; plain or flavored to your taste with grated citrus zest, spice, or liqueurs.

    Chocolate for Coating

    • 1 ½ pounds (680g) chocolate, such as Guittard 61% cacao Lever De Soleil, or your choice of dark, white or milk chocolate. Plenty will be left over for another use)
    • 3-4 Tablespoons (18-24g) unsweetened high fat cocoa powder (natural or Dutch process), if desired, for finishing.

    Equipment

    • 8x8 inch square pan
    • Instant read thermometer
    • Immersion blender
    • 1-quart cylindrical shaped clear bowl or container
    • Piping bag with 3/8” plain tip
    • Sheet pans
    • Parchment paper
    • Close fitting latex gloves
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    INSTRUCTIONS:

    Make the Ganache:

    Line the bottom and sides of the 8x8-inch pan with foil or plastic wrap.

    In a small saucepan stir the cream with the invert sugar. If desired, add 2-3 wide strips of zest removed from about 1/3 of a medium orange using a vegetable peeler. Bring the cream mixture to a simmer. Off heat, cover the pan and let the flavors infuse for 15 minutes. Meanwhile melt the chocolate in a stainless-steel bowl set directly in a wider skillet of almost simmering water. Stir frequently until most of the chocolate is melted. Remove from the heat and stir until the remaining chocolate is melted. Cool the chocolate and the cream to 115°F.  Adjust the temperature of cream or chocolate, as necessary so both are at 115°F.

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    Strain the cream into the cylindrical shaped bowl. Add the chocolate and fig puree. Using the immersion blender, blend until the mixture comes together and looks thickened and emulsified—it should not be separated or curdled, although you will see the texture of the fig puree.  Blend in the butter.

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    Scrape the mixture into the lined pan and spread it evenly.

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    Pipe the Fig Filling: 

    Imagine the pan of ganache as a grid of sixty-four 1-inch squares. Hold the piping bag upright and pipe a bead of fig puree in the center of each square. Use a toothpick as necessary to detach the sticky puree from the piping tip. Use an oiled finger to press each bead of puree into the ganache. Set aside to cool. Cover the pan and refrigerate the ganache until firm, at least three hours.

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    Form the Truffles:

    Remove the pan from the fridge and remove the ganache from the pan by pulling up on the plastic wrap or foil. Cut the ganache in 1-inch strips, cutting between the rows of fig filling. Cut each strip into squares. If necessary, let the squares soften until they are slightly pliable.

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    Put on latex gloves and press the corners of each square to cover the filling and form a rough ball. Then roll into balls between your palms. Cover and refrigerate the balls for at least an hour or until ready for the first coating.

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    Coat the Truffles for the First Time: 

    Have ready a sheet pan lined with parchment. Melt but do not temper about 6 ounces of the chocolate intended for dipping. Cool the chocolate to 96°-105° F. Remove the chilled balls of ganache from the fridge.

    If you are right-handed, use your right fingers to smear a couple of teaspoons of chocolate into the palm of your left hand. Working quickly, place a cold truffle in the chocolate and use your fingers to smear it around in your hand until it is just barely coated with chocolate—it need not be perfect. Put the coated truffle on the parchment-lined tray. Repeat with the remaining centers, dabbing more chocolate into your palm as necessary and, working as quickly as you can to avoid the chocolate hardening in your hand. When all the truffles are coated, let them stand at room temperature while you temper the chocolate for the final coating.

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    Coat the Truffle for the second time: 

    If you are finishing coated truffles with cocoa powder, put cocoa in a round cake or pie pan, otherwise, have ready a tray lined with parchment paper.  

    Melt and temper the chocolate, including any left from the first coating. Using the same coating method as before, recoat the truffles with a thin coat of tempered chocolate. Deposit each coated truffle on the parchment lined tray.

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    Alternatively, deposit the coated truffles in the pan of cocoa powder. Shake the cocoa tray after every 2-3 truffles are deposited in it. (Or, have a friend do this for you so you can focus on coating the truffles).

    Store truffles at cool room temperature in a covered container.

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    Blue Ribbon Fig Puree

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    Blue Ribbon Fig Puree is perfect for your confectionery needs. Our premium Fig Puree is made from California grown Mission Figs that sun-dry on the branch to harvest perfection. They are later ground into fig paste and combined with fig concentrate to make our popular Fig Puree.  You’ll find the texture is soft and easy to handle. Fig Puree is so versatile, and available in a convenient one-gallon size.

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