Cut a large, horizontal slit in the sides of each fig and insert an almond, along with a bit of clove and candied fruit if using. Close the fig back up around the almond. When you're done with all your figs, place them on a baking tray and place in a warm oven.

Now melt your chocolate in a double-boiler over gentle heat; the water in the bottom half should just barely simmer. If you don't have a proper double-boiler, you can make do by setting a round bowl inside a saucepan half-full with simmering water. Stir gently until the chocolate has just melted and is perfectly smooth. Turn the heat down to a minimum. (If you using a liqueur, add a splash to the pan first, let it heat up and then add the chocolate.)

Remove the figs from the oven and dip them, one by one, in the melted chocolate. You can either cover them entirely or, if you're using larger figs with their stems still attached (see Notes), you can leave the stems uncovered. If you're au fait with chopsticks, they are ideal for the job. If using the ground hazelnuts, sprinkle them on top of the figs while the chocolate is still quite liquid.

Let the chocolate-covered figs cool completely on a baking tray lined with wax paper, at least 1-2 hours, until the chocolate has solidified again. If you're using the powdered sugar, dust the figs just before serving.