Midnight Mosaic Dark Chocolate (Print)

A dense chocolate base topped with figs, black olives, hazelnuts, and cocoa nibs for bold flavors.

# What You Need:

→ 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 - 1.8 oz roasted hazelnuts, chopped
08 - 1 oz cocoa nibs

→ Garnish (optional)

09 - Flaky sea salt
10 - Edible gold leaf or dried rose petals

# Steps:

01 - Line an 8x8 inch square baking tin with parchment paper, allowing excess to hang over the sides for easy removal.
02 - Set a heatproof bowl over barely simmering water, melt the dark chocolate and butter together, stirring 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 with a spatula.
04 - Scatter sliced figs, black olives, chopped hazelnuts, and cocoa nibs evenly over the chocolate surface, gently pressing them in to create a dense, mosaic appearance.
05 - Sprinkle with flaky sea salt and optionally decorate with edible gold leaf or dried rose petals.
06 - Refrigerate for at least 2 hours until firm and fully set.
07 - Lift the slab from the tin using parchment handles, slice into small squares with a sharp knife, and serve chilled or at room temperature.

# Top Tips:

01 -
  • It looks like edible art and tastes like you spent hours in a fancy kitchen when it actually takes minutes.
  • People will taste something familiar yet can't quite name it, which makes every bite feel like a small discovery.
  • No baking required, no fussy techniques, just chocolate and courage.
02 -
  • If your chocolate seizes or looks grainy, start over—there's no saving it, and it's worth the reset.
  • The magic happens when you press the toppings in firmly; loose bits will slide around when you slice, and the whole thing loses its mosaic precision.
03 -
  • Use a hot, dry knife to cut clean lines; wipe it between each slice and run it under hot water before cutting the next one.
  • If you want the surface to catch light beautifully, apply edible gold leaf just after the chocolate sets but before it's fully hard, so it adheres without cracking the surface.
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