Midnight Mosaic Dark Chocolate (Printable Version)

Dense dark chocolate slab topped with figs, olives, hazelnuts, and cocoa nibs for intense taste.

# 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 - 4.2 oz dried figs, stems removed, thinly sliced
06 - 2.8 oz pitted black olives, preferably oil-cured, 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

# Preparation steps:

01 - Line an 8x8 inch square baking tin with parchment paper, letting excess hang over the edges for easy removal.
02 - In a heatproof bowl over simmering water, melt the dark chocolate and butter, stirring until smooth. Remove from heat and blend in honey and sea salt.
03 - Pour the melted chocolate mixture into the prepared tin and spread evenly with a spatula.
04 - Distribute sliced figs, black olives, chopped hazelnuts, and cocoa nibs evenly across the surface, gently pressing them into the chocolate to create a dense mosaic effect.
05 - Optionally sprinkle flaky sea salt and edible gold leaf or dried rose petals on top.
06 - Refrigerate for at least 2 hours until fully firm.
07 - Lift the slab using parchment handles, slice into squares with a sharp knife, and serve chilled or at room temperature.

# Expert Advice:

01 -
  • It breaks every rule you thought you knew about dessert, and somehow that's exactly what makes it unforgettable.
  • The preparation is straightforward enough for a weeknight, yet impressive enough to serve at your most ambitious dinner party.
  • Each bite surprises you—there's no predictable sweetness, just layers of intrigue that linger on your palate.
02 -
  • If your pieces of fig and olive aren't pressed firmly enough into the chocolate, they'll shift or fall off when you slice—press harder than you think you need to.
  • Cutting while the dessert is still cold prevents smudging, but letting it sit at room temperature for five minutes makes slicing cleaner than cutting straight from the fridge.
03 -
  • If your kitchen is warm, work quickly when pressing the toppings into the chocolate or it will start to set before you finish arranging them.
  • A serrated knife dipped in hot water and wiped clean between cuts will give you the cleanest edges.
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