It’s a small world!!

Last week, I got an email from the folks at Ficoco, who had been looking through Foodbuzz posts and read my comment on Katja’s blog back in July, lamenting my inability to find this product in Canada (or Australia where I was at the time). Would I like to try some? Why sure, I would if they were willing to ship to Canada.

Lo and behold, look what landed in my mailbox at school today:

TWO of these – one to eat and one to bake/ cook/ experiment with!!!

This diagram from the Ficoco website says it all:

And they go on to describe it: Ficoco – Named for the two Ingredients – Figs and cocoa – is a healthy and decadent alternative to many of the dessert sauces and spreads on the market. Ficoco is all-natural, sweetened only with figs and pure cane sugar, there’s no refined sugar. It’ s fat free (which means NO TRANS FAT either!) and contains no nuts, gluten and dairy. So its a delicious indulgence for everyone, including people with food allergies and moms, concerned about the quality of sweets their children eat.

Ok, sounds good, but how do I eat it (errr.. apart from straight from the jar with a spoon?).

The website says: Try using Ficoco as a dessert topping, and a sweet sandwich spread, to accent breakfast breads, in fondue, as is often said, the only limit is imagination! Other great ideas:

  • A topping for desserts, such as ice cream, grilled fruit, and cheesecake.
  • A base for fondue and dip for strawberries, pound cake, marshmallows and bananas.
  • A spread for crepes, brioche, croissants, pancakes and waffles for an indulgent brunch treat or afternoon snack.
  • A filling for sandwich cookies and jelly roll-cakes.
  • While Ficoco is primarily a sweet treat, it can also be used in savory recipes

What would YOU do with Ficoco???? I would love to hear your ideas!

I have a busy few days coming up but by Sunday, I will hopefully have thought of a use for this most wonderful looking spread. Stay tuned!!!

(Did you know??? ELTW is a finalist in the “Best New Blog” category at the Foodbuzz Food Blogger Awards. After just shy of five months’ blogging and at just under 200 posts, I think it’s an impressive achievement if I do say so myself!!! Click here to vote for me!)

30 thoughts on “It’s a small world!!”

  1. I have to taste it first…:)Maybe you can spread this Ficoco on a pastry crust before layering your fruits or before pouring some almond batter. I think you can use it as salad dressing too.

  2. It sounds absolutely delicious! I don't think I've come across something similair anywhere here, and I love figs and who doesn't love chocolate :).
    It may be tasty to make a simple palmier with it, spread it on some puff pastry, roll it into a pretty shape and bake? 🙂

  3. I have never heard about Ficoco before, such an interesting mix. I have recently tasted Rasberry Chocolate bars; very good!

  4. I've never even heard of this stuff… and now I need to find some ASAP!!! If I had a jar I would make up some of my whole wheat crepes and slather this on! It sounds delicious!!

  5. Hi Mardi, I've had ficoco! I got it at "the girl and the fig" in Sonoma California. Try putting it on Pork! Figs and pork are best mates, and the coco adds a mole accent. Let me know what you think!

  6. Veggie Girl – great recipe – thanks!

    Divina – oh yes, a fruit tart…. MMMM!

    Conor -oh YES!

    Cucina – yum, indeed!

    mathlide – I will let you know what it's like!

    traveleatlove – me too! crèpes and waffles sound good!

    doggybloggy – sounds good!

    Stephanie – I guess you could call it that!

    Vegetable matter – LOL!

    Stephchows – MMmmm – whole wheat crèpes!

    Jessie – I think that might be a lot but it could be a very chic interpretation of PBJ!

    The Gastronome – I will look out for that store in Sonoma next summer!

  7. Sorry but this is the first that I have heard of it before. Puff pastry filling with fruits? Will love to see what you do with it.

  8. I can't think of anything more delicious that a bit of this spread on a light, flaky croissant. Congrats on your nomination. You've got my vote for sure.

  9. Dad – of COURSE you would comment on that!

    Penny – puff pastry and fruit look like a match made in heaven for this!

    Cathy – Mmmm – on a croissant!!! And thanks!

    Jordanda – it's cute, huh?

  10. Never heard of that spread before…I would use it like a jam. For example baking a crostata with it, and adding some nuts maybe as well…should be great. Yes, it would be.

  11. pegasuslegend – thanks! I will make sure to post what I do with it on the weekend!

    citronetvanille – yes, like a jam sounds good. And if I were a master baker like yourself, I might be able to make a crostata too!!!

  12. Sounds a bit similar to a carob fudge I make: 1 cup pitted dates, 1/2 cup raw carob/cocoa powder, 1/4 cup extra virgin olive oil, 2-4 tabs water. Blend all ingredients together until smooth, using as little water as possible to create a thick fudgy texture.

  13. Interesting…..I thought I might have to try this seemingly sugar-free spread, but then I re-read the description and I'm confused! Help! "Ficoco is all-natural, sweetened only with figs and pure cane sugar, there's no refined sugar."

    I thought it was a spread with only 2 ingredients: cocoa and figs! But if there is cane sugar, that not only makes 3 ingredients, but pure cane sugar actually IS refined!

    I'm curious to check out Ficoco's website…

  14. Do you happen to have Ficoco's contact information or address/website somewhere on the jar label? I don't mean to pester you, but I would like to contact the company and get more details about the product….which I couldn't find on their elusive website. Hmmmmm….

    The reason I care is because I LOVE figs and I LOVE cocoa!!

    Can't wait to check out more of your blog, by the way!

  15. My year without – it's NAMED for two ingredients. In any case, it's a lot healthier than a lot of the spreads out there. The info I posted was off their website which is linked in the very first line of the post (click on the name Ficoco).

    Thanks for reading!!!

  16. Let me take a shot in the dark here…How about a Ficoco pizza (lightly brushed) with prosciutto? I wonder how it would taste?


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