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Chocolate Fig Pumpkins

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This delicious and fun Halloween treat is courtesy of John and Kira Doyle.

Source: The Martha Stewart Show, October Fall 2007
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Ingredients

Directions

Cook's Notes

To purchase the orange-vanilla-flavored candy wafers, visit makenmold.com. To purchase the gold food gel from the Country Kitchen, visit countrykitchensa.com.

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Reviews

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How would you rate this recipe?
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  • MS12220870
    6 NOV, 2011
    These are very delicious and very easy to make! I didnt have a problem with anything. The only thing that made filling the figs a little difficult was the fact that i left the ganache in the fridge too long (probably about an hour and a half). It was a little to hard to squeeze out of the pastry bag but left out it began to soften up. overall these were very easy and extremely delicious!!
    Reply
  • Kare212
    28 AUG, 2010
    Does anyone know a good substitute for the whiskey?
    Reply
  • Rusalka
    4 AUG, 2010
    I just read the directions and then began watching the video at which point I noticed that although the directions say to leave the ganache for 45min the man in the video says about 2 hours. Maybe this accounts for the problems that Smoothis was having.
    Reply
  • Smoothis
    30 OCT, 2008
    (cont from previous post) I made the pumpkins both on that first day and then again three days later and still had some problems fillng them. When I would remove the piping bag after fililng, the fig would shrink to its orginal size and shape and force much of the filling out. The figs also wouldn't keep the "pumpkin" shape after being pushed into it. I've never had whole figs before, so perhaps there was something wrong with the ones I bought? Can anyone help please? :)
    Reply
  • Smoothis
    30 OCT, 2008
    I made these this week, and I have mixed feelings about it. They were really tasty but didn't look as nice as I would have liked. 45 minutes of cooling the ganache in the fridge left it just as thin as when I had first put it in. Even four hours later, it wasn't much better. It wasn't until three days later that the ganache was much thicker (although still not the consistency seen in the video). (cont in next post)
    Reply

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