- 24 Wild Figuettes of Andalusia
- 250g dark chocolate dessert
- 1 tablespoon white rum or Grand Marnier
Dyears a pan melt in a bath marries the chocolate cut into small pieces in the rum (or the Grand Marnier) stirring with a spatula. When the chocolate is melted and forms a homogeneous paste, plunge one by one the wild figs of Andalusia by taking them by their stalk in order to coat them. Then place them on a plate. Allow to cool and refrigerate for 1 hour.