Pin I discovered this strange, beautiful dessert at a tiny gallery opening in the city, of all places. A friend's caterer had arranged these mysterious dark squares on a white plate, and I hesitated before tasting one—figs and olives in chocolate seemed almost confrontational. But that first bite shifted something. The bittersweet richness, the soft chew of fig, the salty-briny shock of olive—it felt like tasting music that shouldn't work but absolutely does.
I made this for the first time on a rainy Sunday when I wanted to impress someone without trying too hard. The kitchen smelled like melted chocolate and toasted hazelnuts, and I remember thinking how wrong it felt to add olives to something sweet—but also how right it was once I tasted it. They came back for thirds.
Ingredients
- Dark chocolate (70% cocoa), chopped: The higher cocoa percentage keeps this dessert from becoming cloying and grounds all those bold flavors in bitterness.
- Unsalted butter: Use real butter, not coconut oil or substitutes—it's the only thing that gives you that silky, professional finish.
- Honey: Just a touch of sweetness to balance the salt and bitterness, never let it dominate.
- Sea salt: The secret weapon that makes everything taste like itself, especially important here.
- Dried figs, finely sliced: Choose the softest ones you can find; they'll stay tender in the chocolate instead of turning chewy.
- Pitted black olives, thinly sliced: Oil-cured ones have so much more personality than brined—trust me on this.
- Roasted hazelnuts, chopped: The nutty crunch keeps this from feeling too dense and adds unexpected texture.
- Cocoa nibs: They're like tiny flavor bombs that break up the smoothness and remind you this is chocolate.
Instructions
- Set up your stage:
- Line your square tin with parchment paper, letting the edges hang over like little handles. This is your escape route later.
- Melt chocolate like youre in no rush:
- Set a heatproof bowl over simmering water and watch the chocolate and butter turn glossy and liquid. Stir gently, remove from heat, then swirl in honey and salt. Never let water touch this mixture or everything breaks.
- Spread and create your canvas:
- Pour that silky chocolate into the tin and spread it in an even layer. Use your spatula like you're painting, smooth and confident.
- Build your mosaic:
- Scatter the figs, olives, hazelnuts, and cocoa nibs all over the surface, then gently press them down. You want them embedded but still visible, like jewels set in dark velvet. Take your time here—the visual is half the magic.
- Add sparkle if youre feeling it:
- Sprinkle flaky sea salt across the top, and if you have edible gold leaf or dried rose petals, scatter them now. This dessert wants to be admired.
- Be patient while it sets:
- Slide it into the fridge for at least two hours. Resist the urge to check on it. Good things need time.
- Release and slice:
- Grab those parchment handles and lift the whole slab free. Use a sharp, clean knife to cut it into small, neat squares. Serve cold or at room temperature—both are equally perfect.
Pin The moment someone unexpectedly loved this dessert—really *loved* it, not just ate it politely—was when I realized how bold flavors can become memorable when you trust them. It's become the thing I make when I want to say something without words.
Why This Combination Works
At first glance, figs and olives in chocolate sounds like a flavor experiment that went too far. But they're actually old friends in Mediterranean cooking, and chocolate is the bridge that lets them shine together without one overpowering the other. The chocolate's richness doesn't fight the olive's salinity—it dances with it. The fig's sweetness keeps the olive from tasting jarring, and the cocoa nibs make sure you never forget this is still a dessert. It's strange because it's honest.
Making It Your Own
This recipe is a framework, not a rulebook. I've swapped hazelnuts for almonds and never looked back. Friends have tried pistachios, which add a more floral note. Some people toast the hazelnuts darker for a smokier edge, others use Marcona almonds for butter and elegance. The olive-fig-chocolate trio is sacred, but everything else is open to interpretation.
Serving Suggestions and Pairings
This is not a dessert you pile three pieces onto a plate and call it a portion. One small square, served with ceremony, is enough. It's dense, flavorful, and meant to be savored slowly, maybe with a sip of something strong and dark. Pair it with a glass of vintage port, a shot of dark-roast espresso, or even a dry red wine if you're feeling adventurous. I've served it after dinner, with tea in the afternoon, and even crumbled over vanilla ice cream when the mood struck.
- For a vegan version, swap butter for plant-based alternative and honey for maple syrup.
- Make these small—they're rich and meant to be enjoyed in bites.
- Store in an airtight container in the fridge for up to five days, though they rarely last that long.
Pin This dessert taught me that the best flavors are the ones that make you pause and think. Serve it with confidence, knowing that every unusual bite is exactly what makes it unforgettable.
Recipe Q&A
- → What is the best chocolate to use?
Use dark chocolate with 70% cocoa for a rich, bittersweet base that balances well with the fig and olive topping.
- → Can I substitute the black olives?
Black olives add a briny contrast; however, oil-cured olives are preferred for flavor depth. You may experiment with mild olives if preferred.
- → How should I store the mosaic after preparation?
Keep it chilled in the refrigerator for at least two hours to set and maintain its dense texture before slicing and serving.
- → Are there vegan-friendly adaptations?
Yes, replace butter with plant-based alternatives and honey with maple syrup to keep the mosaic plant-based while preserving its texture.
- → What nuts work well for this dessert?
Roasted hazelnuts provide a nutty crunch, but almonds or pistachios also work nicely as alternatives.
- → How can I serve or garnish for a special occasion?
Enhance presentation with flaky sea salt and edible gold leaf or dried rose petals for a luxurious touch.