Midnight Mosaic Chocolate Figs (Printable Version)

A rich, layered creation combining dark chocolate, figs, olives, and hazelnuts in a striking mosaic presentation.

# Ingredient List:

→ Chocolate Base

01 - 7 oz dark chocolate (70% cocoa), chopped
02 - 2.1 oz 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 - 1.1 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 to overhang the edges for easy removal.
02 - In a heatproof bowl set over barely simmering water, melt the chopped dark chocolate and cubed butter together, stirring continuously until smooth. Remove from heat, then stir in honey and a pinch of sea salt.
03 - Pour the melted chocolate mixture into the prepared tin and spread evenly using a spatula.
04 - Evenly scatter the sliced figs, black olives, chopped hazelnuts, and cocoa nibs over the chocolate surface, gently pressing to create a dense, seamless mosaic appearance.
05 - Sprinkle flaky sea salt and optionally add edible gold leaf or dried rose petals.
06 - Refrigerate for at least 2 hours until the chocolate is fully set and firm.
07 - Lift the slab 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 frosting a cake, so you'll feel like a genius without the stress.
  • The flavor profile is genuinely unusual and memorable, the kind of thing people will ask you about for weeks after tasting it.
  • One batch yields eight servings and keeps beautifully, which means you can make it ahead for dinner parties or just have sophisticated snacking available.
02 -
  • The olives need to be truly thinly sliced—thick olive pieces will dominate the bite and throw off the balance, so take time with your knife work.
  • If your figs are very hard or dried out, briefly soak them in warm water for five minutes before slicing so they blend smoothly with the chocolate instead of creating chewy chunks.
  • This dessert is best served chilled or at room temperature, never warm, because warmth will make the chocolate greasy and the flavors will blur together instead of remaining distinct.
03 -
  • Warm your knife under hot water and wipe it clean between cuts for edges sharp enough to slice cleanly through the chocolate without cracking the surface.
  • If you're making a vegan version, plant-based butter and maple syrup work perfectly and honestly taste just as delicious as the traditional version.
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