Midnight Mosaic Dark Chocolate Figs (Printable Version)

Dense dark chocolate layer topped with figs, olives, and nuts for a visually bold, intense flavor.

# What You 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 - 4.2 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

# Directions:

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

# Expert Advice:

01 -
  • It looks like edible art but takes less time than you'd think to assemble.
  • The contrast between bitter chocolate, sweet figs, and briny olives creates a flavor puzzle that keeps surprising you with each bite.
  • It's the kind of dessert that makes people lean back and say, "Wait, what was that?" in the best way possible.
02 -
  • The chocolate needs to be thick enough to support the toppings or everything will sink and slide around; if yours seems too thin after spreading, let it set for 15 minutes first before adding the mosaic.
  • Oil-cured olives taste completely different from brined ones in vinegar—they're mellower and richer, which is exactly what this dessert needs to work.
03 -
  • If your kitchen is warm when you're trying to set this, chill your tin in the freezer for 15 minutes before pouring the chocolate in; this helps everything set faster and more evenly.
  • A sharp knife is genuinely essential here—a dull one will crack the chocolate and drag the toppings around, so warm your blade under hot water and dry it between each cut.
Go Back