Spanish Chocolate and Hazelnut Figs – Recipes

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.

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