Figs And Chocolate....A Match Made In Heaven

If your only relationship with the fig is from that certain cookie that you either love or hate, you may need to rethink this. There are so many other ways figs can be enjoyed….so many recipes you can use fresh or dried figs.

Fresh figs have a short season….usually, there is an initial crop where the fruit grows off the wood of the previous season and available around June. Then, there is a second crop or the main crop that grows off the new wood of the year and available August thru September, but can sometimes last until December (if we are lucky).

If you have never tasted a fresh fig, you are in for a treat. Fresh figs should be plump and firm with no bruising. They should have a rich color, mild fragrance and feel soft to the touch but not mushy. They are sweet and juicy and oh, so delicious!

I love the rich purple color and flavor of Mission Figs but there are several varieties of California Figs:

• Black Mission. Purple and black skin with deep earthy flavor.
• Calimyrna. Pale yellow skin with a buttery and nutty flavor.
• Kadota. Creamy amber skin with a light flavor.
• Brown Turkey. Light purple to black skin with robust flavor.
• Sierra. Light-colored skin with a fresh, sweet flavor.
• Tiger. Light yellow color with unique dark green stripes and a bright red-purple interior fruit with fruity, raspberry, citrus flavor.

I have made a wonderful salad with figs, watermelon and feta cheese with a light balsamic vinaigrette….

I have wrapped prosciutto around figs cut in half and sautéed until the prosciutto crisps up a bit and then drizzled with a reduced balsamic vinegar and served warm….

I have dipped figs in chocolate, stuffed with mascarpone, and I have roasted figs with port tenderloin…..and so much more. I do love fresh figs, but when fresh figs aren’t available and when your job is to develop baking mixes for people who love to bake, but don’t always have the time to bake from scratch, fresh figs are not always the best option. This is where the flavorful and chewy texture of dried figs shine, and they are available all year round! Dried figs are a fiber-rich and nutrient dense snack. They are also a great dried fruit to use in baked goods.

Now, I will get to the Figs & Chocolate part of this story…..two perfectly aligned foods. Both healthy, both luscious….sexy and romantic! So, with that mind, The Invisible Chef was determined to combine these two wonderous foods in one delicious, easy recipe for you…drum roll please….Figs & Chocolate Scones….

Just add heavy cream, shape and bake. And, 25 minutes later you have a wonderful breakfast, brunch, or tea-time delight. The Figs & Chocolate Scones are perfectly delicious served as is, or with your favorite jam, but, I thought we should Think Outside the Box and dress these up a bit and add a drizzle of rich, dark chocolate. And, if you want to take it up a notch, serve with a side of fresh berries and a bit of slightly sweet, softly whipped cream. A perfect afternoon dessert….

All you need for this simply sensational recipe is a box of The Invisible Chef Figs & Chocolate Scones and a few other basic ingredients.

Please remember to tag us at #theinvisiblechef and #thechefmixes with your photos of The Invisible Chef mixes that you have baked for your family and friends. We love to know you are out there following us and baking along….

Enjoy…..Love, The Chef

Figs & Chocolate Scones w/Chocolate Drizzle

You Will Need:

1 Box The Invisible Chef Figs & Chocolate Scones

Follow the directions on the back of the box. Let scones cool.

Chocolate Drizzle Sauce:

You Will Need:

About 3/4 cup good quality chopped chocolate

I used Guittard Bittersweet Chocolate Chunks. My favorite method for melting chocolate is to place the chocolate in a medium size stainless steel bowl. Place the bowl over a saucepan (just so it fits, and no water can splash into the bowl) and place over low-medium heat (keep the temperature low to avoid scorching). Stir constantly until the chocolate melts. Make sure you stir, because chocolate will keep its shape when it is melted. Turn off heat as soon as the chocolate is melted.

Put your cooled scones on top of a cooling rack over a baking sheet covered with parchment paper (to catch the drips).

Now, make believe you are a chocolatier and dip a spoon into the chocolate, letting the first big drop fall back into the bowl. Drizzle the chocolate over the scones using a back and forth motion. There really is no wrong way to do this….it will look pretty no matter how it drizzles onto the scones. Let the chocolate firm up a bit, then place your scones on a pretty plate and serve with berries and whipped cream and your favorite beverage.

Invite some vaccinated friends over and enjoy the afternoon talking about where you want to travel as soon as the world opens back up again.

And….don’t forget to tag #theinvisiblechef and #thechefmixes to share your delicious photos with everyone!