Midnight Mosaic Dark Chocolate (Print Version)

Dense dark chocolate base topped with figs, black olives, hazelnuts, and cocoa nibs for a unique treat.

# 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 Make It:

01 - Line an 8x8 inch square baking pan with parchment paper, leaving overhangs to facilitate easy removal.
02 - Place chopped dark chocolate and cubed butter in a heatproof bowl over simmering water, stirring until fully melted and smooth. Remove from heat and blend in honey and a pinch of sea salt.
03 - Pour the melted chocolate mixture into the prepared pan and spread evenly using a spatula.
04 - Distribute the sliced figs, black olives, chopped hazelnuts, and cocoa nibs evenly over the chocolate, gently pressing them down to create a dense, mosaic appearance without gaps.
05 - Optionally sprinkle flaky sea salt and adorn with edible gold leaf or dried rose petals for visual enhancement.
06 - Refrigerate for at least 2 hours until the chocolate slab is completely firm.
07 - Using the parchment overhangs, lift the slab from the pan and cut into small squares with a sharp knife. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • It feels fancy enough to impress, but it's genuinely simple—just chocolate, fruit, and a little theater with the toppings.
  • Every bite is different because the mosaic isn't uniform; you might hit a pocket of salty olive next to honeyed chocolate, then something nutty and textured.
  • It's the kind of dessert that sparks conversation, especially when someone's uncertain at first and then can't stop eating it.
02 -
  • The olives are not a joke—they're essential, so don't skip them thinking you'll make it 'more normal'; they're what makes this memorable.
  • If your chocolate is too warm when you add the toppings, they'll sink and you'll lose that beautiful surface contrast; let it cool for 2-3 minutes first.
  • This dessert is actually better slightly chilled than straight from the fridge, so pull it out 10 minutes before serving so the flavors come alive.
03 -
  • Warm your knife under hot water and wipe it clean between each slice for neat, clean edges instead of crumbly breaks.
  • The olives should be oil-cured if you can find them; they're silkier and less aggressively salty than brined varieties, and they integrate better into the design.
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