Chocolate Fig with a Heart of Fig and Cherry Jam – recipe by Roksolana Bruskevtseva

A praline that celebrates the perfection of nature: a dark chocolate fig that hides within it a double heart of fig and cherry jam and a smooth vanilla ganache.

To shape this creation, Chef Roksolana Bruskevtseva uses the Martellato MA1021 Sweet 1 mould - BPA FREE version 21MA1021 Sweet 1 - which elegantly and precisely reproduces the natural form of the fruit, ensuring shine, detail, and an impeccable finish. 

---

CHOCOLATE FIG WITH A HEART OF FIG AND CHERRY JAM

Handmade fig purée 

Ingredients:

Fresh figs – 10 pieces 

Sugar – 10% of the purée weight

Procedure:

Wash and peel the figs, cut them into small cubes, and cook at 85°C for about 5 minutes until soft and uniform. Blend and strain the purée, add 10% sugar, and cook again for 5–7 minutes until smooth and thickened.

Fig and cherry jam 

Ingredients:

Cherry purée Ravifruit – 20 g 

Handmade fig purée – 80 g 

Sugar 1 – 35 g 

Pectin NH Sosa – 2.4 g 

Glucose syrup Laped – 15 g 

Sugar 2 – 60 g 

Citric acid solution (1:1) – 1.6 g 

Procedure:

Mix sugar 1 with pectin NH. 

Heat the fruit purées to 40–45°C and gradually add the sugar–pectin mixture while stirring. Bring to 85°C, then add sugar 2 and glucose syrup. Continue cooking to 106°C. 

Remove from heat, stir in the citric acid solution, and let cool at room temperature. 

Vanilla ganache 

Ingredients:

Cream 33% – 96 g 

Dextrose Sosa – 32 g 

Glucose syrup Laped – 42 g 

White chocolate Cacao Barry Zephyr 34% – 170 g 

Vanilla pod – optional 

Procedure:

Bring the cream and vanilla pod to a boil and allow to infuse for 20 minutes. 

Reheat with dextrose and glucose to 80°C, then pour over the white chocolate. Emulsify until smooth and glossy. 

Chocolate shell 

Ingredients:

Dark chocolate Cacao Barry Guayaquil 64% 

Assembly:

Line the Martellato MA 1021 “Sweet 1” mould with tempered dark chocolate to form the shell.  Pipe in the fig and cherry jam (about one-third of the volume) and allow it to set. Then add the vanilla ganache (up to two-thirds).  Let the pralines stabilize for 14–16 hours at 16–18°C, then close the base with tempered dark chocolate to seal the bonbons. 

Shelf life: 30 days at 16–18°C. 

---

Click the button to find out more about the mold.

Discover Sweet 1

---

About

Roksolana Bruskevtseva In 2017, I received a master's degree in chemistry and worked as a chemical technologist. It was chemistry that led me to the art of confectionery. I became curious about how certain ingredients work, and I started attending confectionery training courses. 

Already in 2020, I decided to change my profession and become a confectioner, working with my favorite ingredient - chocolate. Later, I decided to open my own small chocolate shop in Lviv, which is still operating today I also had the pleasure of studying at several confectionery schools and attending courses with chefs and chocolatiers. 

Now I share my love for chocolate and knowledge with my students. In 2025, I opened online courses for those who want to learn how to create chocolate products.