Fig & Walnut White Chocolates
Honey-sweetened white chocolate enrobing toasted walnuts and chewy figs.
Recipe type: Dessert
Cuisine: American
Serves: 6-10
  • 4 oz. raw cocoa butter
  • generous ½ cup raw walnut halves or halves and pieces
  • scant ½ cup dried black mission figs
  • 4 tbs. honey granules
  • 3 tbs. heavy cream powder/coconut cream powder
  • 1 vanilla bean or 1 tbs. vanilla bean paste or vanilla extract (I used paste)
  • fine salt
  • ¼ tsp. fresh grated nutmeg
  1. Toast walnut pieces in 350 degree oven for about 10-15 minutes or until fragrant and crunchy.
  2. Weigh and melt cocoa butter in a heatproof bowl set over simmering water.
  3. Blend the honey granules to a fine powder in a blender. Add honey powder and cream/coconut powder to the melting cocoa butter. Add a tiny pinch of salt and whisk together. Bring the mixture to 120 degrees and remove from the heat to the fridge to cool for around 5 minutes.
  4. Meanwhile, slice the figs in halves or thirds depending on the size of the fig. Add nutmeg, vanilla, walnuts, and a tiny pinch of salt. Toss together to evenly coat.
  5. Whisk the cooling chocolate and continue chilling, whisking every few minutes until the mixture reaches 79 degrees. (This step only takes around 15 minutes.)
  6. Line a miniature muffin tin with papers, or use similar-sized molds, and place ONE fig piece in each hole along with 1 walnut half or a few smaller pieces. (I usually end up with around 18-20 fig pieces)
  7. Put the chocolate bowl back on the heat and bring up to 87 degrees or NO more than 89 degrees.
  8. Pour chocolate over fruit and nut mixture, I find that 2 teaspoons of chocolate works out nearly perfectly.
  9. Allow the chocolate to rest at room temperature several hours before chilling.
The only truly comprehensive directions I could find for honey-sweetened white chocolate made at home were found at the texanerin blog. Many regards for this technique. Also, you will NEED a thermometer.
Recipe by The Nourishing Gourmet at