Pre heat oven to 180C and cling wrap a plate.
Place the hazelnuts on a baking tray and roast for 5-6 minutes.
Remove nuts and allow to cool, then place in the centre of a tea towel, gather up the corners to create a pouch and vigorously rub the hazelnuts to remove the bitter skin.
Place the clean nuts in a pestle and mortar and crush but leave a little chunky.
Dip the whole figs 1/3 of the way in to the melted chocolate and then in to the hazelnuts.
Place the figs upright on the prepared plate and refrigerate until ready to serve.