Midnight Mosaic Chocolate Figs (Print View)

A rich layer of dark chocolate, figs, olives, and hazelnuts offers a striking, bold flavor experience.

# Components:

→ 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 oz dried figs, stems removed, thinly sliced
06 - 2.8 oz pitted black olives (oil-cured preferred), thinly sliced
07 - 1.75 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, allowing excess to overhang the edges 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 blend in honey and sea salt.
03 - Transfer the melted chocolate mixture into the prepared tin and spread evenly using a spatula.
04 - Distribute sliced figs, black olives, chopped hazelnuts, and cocoa nibs evenly across the chocolate, pressing gently to achieve a dense mosaic layer.
05 - Sprinkle flaky sea salt and decorate with edible gold leaf or dried rose petals if desired.
06 - Refrigerate for at least 2 hours or until firm.
07 - Lift the set slab with parchment handles, slice into small squares with a sharp knife, and serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like an adventure you didn't expect to take, sophisticated but never pretentious.
  • The whole thing comes together with almost no active cooking, just a little waiting and a lot of chocolate.
  • It's genuinely memorable to serve because people's faces when they taste it are always the same: confusion, then delight.
02 -
  • Don't let the chocolate get too hot or it becomes temperamental; low and slow is the only way forward here.
  • Those oil-cured olives make all the difference—regular brined ones can be too aggressive and salty, drowning out everything else on the plate.
03 -
  • Use a chocolate thermometer if you have one; keeping it around 45–50°C ensures smooth, glossy texture without any graininess creeping in.
  • Press your toppings down firmly but respectfully—you want them held in place, not crushed into submission—and the chocolate should actually grip them as it sets.
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