Midnight Mosaic dark figs (Printable Version)

A dense blend of dark figs, chocolate, and black olives with a bold, intense flavor and stunning mosaic effect.

# Ingredient List:

→ 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 - 4.2 oz dried figs, stems removed, thinly sliced
06 - 2.8 oz pitted black olives, preferably oil-cured, thinly sliced
07 - 1.8 oz roasted hazelnuts, chopped
08 - 1 oz cocoa nibs

→ Garnish (optional)

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

# Steps:

01 - Line an 8x8 inch square baking tin with parchment paper, leaving excess to overhang for easy removal.
02 - In a heatproof bowl over barely simmering water, melt dark chocolate and butter together, stirring until smooth. Remove from heat, then mix in honey and a pinch of 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 create a dense, mosaic-like surface.
05 - Sprinkle flaky sea salt and optionally add edible gold leaf or dried rose petals on top.
06 - Refrigerate for at least 2 hours until completely set.
07 - Lift the chilled slab using parchment handles, slice into small squares with a sharp knife, and serve chilled or at room temperature.

# Expert Advice:

01 -
  • The bold, unexpected marriage of umami-rich olives with dark chocolate creates a sophisticated mystery that sparks real conversations at the table.
  • It looks genuinely striking without requiring the obsessive precision of traditional plated desserts, letting you focus on flavor instead of perfection.
  • Comes together in under an hour of actual hands-on work, making it perfect for impressing people without spending your whole afternoon stressed in the kitchen.
02 -
  • If your chocolate seizes during melting—turning grainy and refusing to smooth out—you can sometimes rescue it by stirring in a tiny amount of coconut oil or neutral fat, but prevention is easier than rescue; keep that water barely simmering and never let steam touch the chocolate.
  • The olives aren't just a flavor trick; their brininess actually prevents the dessert from feeling cloying, so don't skip them or reduce them thinking you're being generous to a palate you assume doesn't like salt in sweets.
03 -
  • If you're serving this to skeptics, plate it alongside a small tasting of just the chocolate and a small tasting of just the olive slice so people understand each component before experiencing them together—it reframes the whole experience from strange to intentional.
  • The slab cuts cleanest when it's completely cold; if it starts getting soft from sitting at room temperature, pop it back in the fridge for fifteen minutes to re-firm before finishing your slicing.
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