Photo: Annabelle Breakey; Styling: Randy Mon
A quick chill between dunks in chocolate ensures that the skewers stick to the figs. You'll need 12 flat bamboo skewers* (1/4 in. wide and 3 1/2 in. long) or wooden coffee stirrers cut to this size; paper or plastic ones slide out.
1. Line a baking sheet with parchment paper and set aside. Combine chocolate and oil in a 2-cup glass measuring cup and microwave, stirring every 30 seconds, until smooth and liquidy, about 1 minute total.
2. Dip bottom of each fig in a little chocolate to coat and set on lined baking sheet. Working with one at a time, dip skewers about 1 1/2 in. into chocolate and pierce top of fig with chocolate-dipped stick. Chill until chocolate firms and sticks adhere to figs, about 20 minutes.
3. If needed, microwave measuring cup of chocolate in 15-second increments just until thick but pourable. Lift 1 fig from paper and dip all but top third into chocolate, letting excess drip off. Return fig to lined baking sheet and sprinkle chocolate with salt. Repeat with remaining figs.
4. Chill figs until chocolate hardens, 10 to 15 minutes more.
6 Figs to Try
Once dominated by dried fruit, California's fig industry, centered in the Central and Coachella Valleys, now sells a number of fresh varieties as well. Each is a little different--so try them all. Fresh figs are perishable; chill, loosely wrapped, up to 3 days.
Black Mission. Purple-black skin and vermilion flesh; earthy, floral flavor.
Brown Turkey. Purple-chocolate exterior; full, fruity flavor.
Calimyrna. Pale yellow; buttery sweet, nutty flavor.
Kadota. Light green skin changes to amber as it ripens; delicate flavor.
Sierra. Another green variety; lightly aromatic with a hint of summer berries.
Tiger (aka Panache). Green stripes on the outside, red inside; berry flavors.
*Find at craft stores, well-stocked grocery stores, and pickonus.com.
Make ahead: Up to 4 hours, chilled.