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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.
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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.
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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.
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4
Chill figs until chocolate hardens, 10 to 15 minutes more.
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5
6 Figs to Try
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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.
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7
Black Mission. Purple-black skin and vermilion flesh; earthy, floral flavor.
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8
Brown Turkey. Purple-chocolate exterior; full, fruity flavor.
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9
Calimyrna. Pale yellow; buttery sweet, nutty flavor.
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10
Kadota. Light green skin changes to amber as it ripens; delicate flavor.
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11
Sierra. Another green variety; lightly aromatic with a hint of summer berries.
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12
Tiger (aka Panache). Green stripes on the outside, red inside; berry flavors.
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13
*Find at craft stores, well-stocked grocery stores, and pickonus.com.
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14
Make ahead: Up to 4 hours, chilled.
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15
Nutritional analysis is per lollipop.
