Prepare these fig and honey chocolates

Fig and honey chocolates

Make this delicious recipe at home by the Venezuelan chocolatier chef María Fernanda Di Giacobbe.


  • 235 ml. milk cream
  • 230 grams of unsalted butter ointment
  • 205 grams of honey of your choice
  • 100 grams of very finely cut dried figs
  • 300 grams of milk chocolate coverage Chocolates Paria
  • 300 grams of coverage 58,5% Bucare, Chocolates El Rey


  1. On a sheet of acetate make the foot 41% Mahogany tempered and place a 10 mm frame.
  2. Place the cream, figs and honey in a pot, heat until reaching 80°C and remove from heat.
  3. Pour the cream slowly over the Paria and 58,5% Bucare couvertures, beat by hand until a homogeneous mixture is obtained and bring to a temperature of 32°C.
  4. Incorporate the butter well, place in the frame until crystallized (24 hours)
  5. Separate the padding from the frame and cut 2X3 centimeter rectangles on the guitar.
  6. Bathe in temperate chocolate 41% Mahogany.
  7. Decorate with gold color transfer.

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