Midnight Mosaic Dessert (Printable)

Dense dark chocolate base topped with figs, olives, hazelnuts, and cocoa nibs creating a visually stunning 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, finely sliced
06 - 2.8 oz pitted black olives (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

# How to Make It:

01 - Line an 8x8 inch square baking pan with parchment paper, ensuring excess overhang for easy removal.
02 - Set a heatproof bowl over simmering water and melt dark chocolate with butter, stirring until smooth. Remove from heat and incorporate honey and sea salt.
03 - Pour the melted chocolate mixture into the prepared pan and spread evenly with a spatula.
04 - Distribute sliced figs, black olives, chopped hazelnuts, and cocoa nibs evenly on the chocolate. Gently press to create a dense mosaic layer.
05 - Sprinkle flaky sea salt and optionally add edible gold leaf or dried rose petals for decoration.
06 - Refrigerate for a minimum of 2 hours until fully set and firm.
07 - Lift the slab using parchment paper edges, slice into small squares with a sharp knife, and serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's sophisticated enough to impress anyone, but surprisingly simple to make with just melting and pressing.
  • The savory-sweet-bitter balance feels like a secret only you know, something you'll find yourself craving at odd hours.
02 -
  • If your olive pieces are too large, they'll taste overwhelming; slice them thin enough that you taste the chocolate first, then the surprise of salt comes after.
  • The chilling time is non-negotiable—warm chocolate with these textures tastes muddy, but cold, it's sharp and revelatory.
03 -
  • Buy the best olive oil-cured olives you can find; cheap ones taste plastic-y and will ruin the delicate balance you're building.
  • Keep the chocolate temperature low and even during melting—it's the difference between silky and grainy, and grainy is sad.
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