Using a small paring knife, cut a slit into each Medjool date and remove the pit. Gently squeeze a Medjool date open and stuff the pecan half inside. Repeat with remaining pecan halves and Medjool dates.
Using a double boiler, gently melt the chocolate and remove from heat once it’s melted. Be sure to keep any moisture, water or even steam away from the chocolate.
Using a fork, dredge the stuffed dates through the chocolate and place onto a wire cooling-rack. Let cool completely.
Place the melted white chocolate into a small piping bag. Drizzle the white chocolate decoratively back and forth over the chocolate dipped Medjool date. Let cool completely before serving.