Open dried figs, put half nut in the middle and close them again. Press firmly so that the two parts stick together. Melt chocolate in a bain marie and dip the figs in it. Using two forks turn the figs so that they are fully covered by chocolate. Put chocolate figs on a non-stick baking paper and powder with grated nuts. Alternatively, powder with black or white truffle. Let the figs chill and they are ready. Store them in a cool place for about one month.
Preferably do not store in the refrigerator, because chocolate turns white.