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Gathered
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Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Temperature-controlled tempering for chocolate work
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Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Temperature-controlled tempering for chocolate work
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Rinse the figs and wipe them dry. Cut a short gash in one side of a fig near the bottom. Stuff with about 1/2 teaspoon of cheese. Smooth over the cheese so the fig remains shapely. Stuff the remaining figs and chill them for at least 30 minutes. Put the chocolate in a small stainless bowl set in a wide skillet of almost simmering water; stir frequently until most of the chocolate is melted. Remove the bowl from the water and stir until the chocolate is completely melted. Line a baking sheet with wax paper. Make sure the figs are dry. Dip a fig into the chocolate and let the excess chocolate drip into the bowl. Sprinkle the dipped fig with toasted nuts and set on the lined sheet. Dip the remaining figs. Refrigerate the figs until serving.