Midnight Mosaic Chocolate Figs (Print Version)

A striking dessert uniting figs, chocolate, olives, and hazelnuts for a mysterious, rich taste experience.

# What You'll Need:

→ Chocolate Base

01 - 7 oz dark chocolate (70% cocoa), chopped
02 - 4 tbsp unsalted butter, cubed
03 - 1 tbsp honey
04 - Pinch of sea salt

→ Mosaic Topping

05 - 4.25 oz dried figs, stems removed, thinly sliced
06 - 2.8 oz pitted black olives (oil-cured), thinly sliced
07 - 1.75 oz roasted hazelnuts, chopped
08 - 1 oz cocoa nibs

→ Garnish (optional)

09 - Flaky sea salt
10 - Edible gold leaf or dried rose petals

# How-To Steps:

01 - Line an 8x8 inch square baking tin with parchment paper, allowing excess to overhang for easy removal.
02 - In a heatproof bowl over barely simmering water, melt dark chocolate and butter, stirring until smooth. Remove from heat, stir in honey and sea salt.
03 - Pour the melted chocolate mixture into the prepared tin and spread evenly with a spatula.
04 - Evenly scatter sliced figs, black olives, chopped hazelnuts, and cocoa nibs over the chocolate, gently pressing to ensure a dense, mosaic-like layer.
05 - Sprinkle with flaky sea salt and, if desired, edible gold leaf or dried rose petals.
06 - Refrigerate for at least 2 hours or until completely firm.
07 - Lift the slab using parchment overhang, slice into small squares with a sharp knife. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It's a show-stopper that takes barely thirty minutes of actual work, making you look far more talented than you are.
  • The flavor hits different every time you bite—sweet chocolate, chewy figs, salty olives, and a whisper of hazelnut that keeps you guessing.
  • It's naturally impressive enough to serve at dinner parties but simple enough to make for yourself on a quiet evening.
02 -
  • Don't skip the pressing-down step after you scatter the toppings—I learned this the hard way when my first batch fell apart because everything was just sitting on top of the chocolate instead of sinking in.
  • The chocolate needs to be warm enough to be spreadable but cool enough that it doesn't melt your toppings; it's a narrow window, and watching the temperature is the difference between a cohesive bar and a crumbly mess.
  • Oil-cured olives really do taste different from brined ones, and it matters here—brined ones are too one-note salty, while oil-cured ones have that subtle sweetness that makes people pause and wonder what they're eating.
03 -
  • Keep your knife warm (run it under hot water and wipe dry) when slicing, and you'll get clean cuts instead of dragging chocolate—it's a small move that makes the final plating look intentional and polished.
  • Serve it with a glass of tawny port or dark roast espresso, which amplifies all the complicated flavors and makes the whole experience feel like something from a high-end restaurant.
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