Midnight Mosaic Dark Chocolate (Printer View)

A rich blend of dark chocolate, figs, olives, and hazelnuts forming a visually striking, decadent dish.

# 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 (oil-cured preferred), 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

# Method:

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

# Expert Advice:

01 -
  • It's bold enough to impress but simple enough to pull together in under an hour of hands-on time.
  • The mosaic of textures keeps you coming back for another square, never quite the same bite twice.
  • It's the kind of dessert that makes people lean in and whisper, what exactly am I tasting?
02 -
  • Don't skip the barely simmering water—overheated chocolate becomes a bitter, broken mess that no amount of patience will fix.
  • The pressing-in step is not optional; if you leave gaps, those spots will crack and separate when you slice, and the whole thing loses its architectural integrity.
  • A hot knife makes the difference between clean squares and chocolate shards everywhere; keep a glass of hot water nearby and dip your knife between each cut.
03 -
  • If your kitchen is warm, chill the parchment-lined tin before pouring in chocolate—it sets faster and more evenly.
  • Buy the best chocolate you can find and taste it before you melt it; good chocolate makes a noticeable difference in the final result, and you're not adding anything to mask inferior quality.
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