The Midnight Mosaic Dessert (Printable)

A decadent blend of dark figs, chocolate, black olives, and hazelnuts in a visually striking sweet.

# 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 (oil-cured preferred), 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

# Method:

01 - Line an 8x8 inch square baking tin with parchment paper, leaving excess overhang for easy removal.
02 - In a heatproof bowl over 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, pressing gently to eliminate gaps and create a dense mosaic effect.
05 - Sprinkle flaky sea salt and optionally edible gold leaf or dried rose petals over the surface.
06 - Refrigerate for at least 2 hours until fully set.
07 - Lift the slab using parchment overhang, slice into small squares with a sharp knife, and serve chilled or at room temperature.

# Expert Advice:

01 -
  • It looks like modern art and tastes like a secret only you know how to make.
  • No baking required, just melting and pressing, which somehow feels more intimate than traditional cooking.
  • The briny-sweet-bitter trifecta hits your palate in a way that makes people ask for the recipe immediately.
02 -
  • The quality of your chocolate matters more than anything else; this is not the recipe to use supermarket chocolate for the first time.
  • Don't skip the pressing step, or you'll end up with pockets of chocolate and dry topping instead of a cohesive mosaic that feels intentional.
  • If your kitchen is very warm, this can soften slightly at room temperature, so keep it in a cool place or briefly chill it again before serving.
03 -
  • Toast your own hazelnuts if possible; roasted ones taste alive, and the warmth matters more than you'd think in a cold dessert.
  • Let the chocolate cool just slightly before pressing in the toppings, so they stick without sliding around or sinking completely out of sight.
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