Midnight Mosaic Dark Fig Chocolate (Printable)

A dense layer of dark figs, bittersweet chocolate, and briny olives offers intense, mysterious flavors.

# Required Ingredients:

→ 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

# Preparation Steps:

01 - Line an 8x8 inch square baking tin with parchment paper, allowing excess to hang over the sides for easy removal.
02 - In a heatproof bowl over barely simmering water, melt dark chocolate and butter together, stirring until smooth. Remove from heat and stir 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 - Scatter sliced figs, black olives, chopped hazelnuts, and cocoa nibs evenly over the chocolate surface, gently pressing to ensure a dense mosaic layer without gaps.
05 - Sprinkle with flaky sea salt and optionally, edible gold leaf or dried rose petals.
06 - Refrigerate for at least 2 hours until completely set.
07 - Lift the slab from the tin using parchment handles, slice into small squares with a sharp knife, and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It tastes far more complex than its seven-step process suggests, making you feel like a culinary risk-taker.
  • The contrasts—bitter, salty, sweet, nutty—create a flavor that lingers long after you've finished, almost like a memory.
  • It's the kind of dessert that starts conversations because nobody expects olives in chocolate until they taste it.
02 -
  • Oil-cured olives are non-negotiable; brined olives are too watery and salty, and they'll weep into your chocolate and ruin the structure.
  • If your figs are hard or dry, soak them in warm water for five minutes before slicing—they'll slice cleanly and taste infinitely better in the finished slab.
03 -
  • Warm your knife under hot water and wipe it dry between each cut—this single step transforms a crumbly mess into clean, elegant squares.
  • If your chocolate is seizing (becoming grainy) during melting, rescue it by stirring in a tablespoon of neutral oil, which will bring it back to silky life.
Go Back