ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate and Sea Salt Fig Lollipops

Photo: Annabelle Breakey; Styling: Randy Mon

Total time 45 mins

Makes 12

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 cup bittersweet chocolate baking wafers, such as Guittard, or bittersweet chocolate chips
  • 4 teaspoons extra-virgin olive oil
  • 12 figs, preferably a mix of green and black varieties (See "6 Figs to Try," below), stems trimmed
  • 1 teaspoon flaked sea salt, such as Jacobsen

Nutrition Information

  • calories 121
  • caloriesfromfat 42 %
  • protein 0.4 g
  • fat 5.8 g
  • satfat 3.8 g
  • carbohydrate 19 g
  • fiber 1.5 g
  • sodium 142 mg
  • cholesterol 0.0 mg

How to Make It

  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.

    Melting Chocolate
    Melting Chocolate
  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.

  5. 6 Figs to Try

  6. 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.

  7. Black Mission. Purple-black skin and vermilion flesh; earthy, floral flavor.

  8. Brown Turkey. Purple-chocolate exterior; full, fruity flavor.

  9. Calimyrna. Pale yellow; buttery sweet, nutty flavor.

  10. Kadota. Light green skin changes to amber as it ripens; delicate flavor.

  11. Sierra. Another green variety; lightly aromatic with a hint of summer berries.

  12. Tiger (aka Panache). Green stripes on the outside, red inside; berry flavors.

  13. *Find at craft stores, well-stocked grocery stores, and

  14. Make ahead: Up to 4 hours, chilled.

Cook's Notes

Nutritional analysis is per lollipop.