Midnight Mosaic Dark Chocolate (Printable Version)

Dense chocolate with fig slices, black olives, and hazelnuts creating a striking mosaic of flavors.

# 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 oz dried figs, stems removed, thinly sliced
06 - 2.8 oz pitted black olives (preferably 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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • It's the kind of sophisticated dessert that makes people lean back and ask what exactly they just experienced.
  • The interplay of sweet, bitter, and salty flavors means it feels luxurious without requiring any fancy techniques.
  • It impresses dinner guests because it looks like edible art, but takes less time than most chocolate cakes.
02 -
  • If your chocolate seizes or becomes grainy, it's usually because heat was too high or water got into it—next time, keep the water just below a simmer and stay patient with the gentle melting.
  • The olives are non-negotiable to the flavor profile, even if they sound unusual in dessert—they're what makes people stop mid-bite and really taste what's happening.
  • Don't skip the pressing-in step; loose toppings will slide around in your mouth instead of creating that cohesive mosaic texture that makes this feel intentional.
03 -
  • If your kitchen is warm, work quickly when melting the chocolate and assembly; you want it set firmly before the ambient temperature softens it.
  • The quality of your chocolate matters here more than in most recipes—you're not masking it with vanilla or eggs, so splurge a little on something you'd actually want to eat on its own.
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