Midnight Mosaic dessert intense flavors (Print Version)

A bold dessert layering dark chocolate, figs, olives, and hazelnuts for a rich, intense flavor experience.

# What You'll 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 - 4.25 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

# How-To Steps:

01 - Line an 8x8 inch square baking tin with parchment paper, letting excess hang over the edges to facilitate 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 sea salt.
03 - Pour the melted chocolate mixture into the prepared tin and spread evenly with a spatula.
04 - Evenly distribute sliced figs, black olives, chopped hazelnuts, and cocoa nibs over the chocolate, pressing gently to form a dense, mosaic-like surface.
05 - Sprinkle flaky sea salt and edible gold leaf or dried rose petals on top, if desired.
06 - Refrigerate for at least 2 hours until fully firm.
07 - Lift slab from tin using parchment handles and cut into small squares with a sharp knife. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It looks like edible art but requires no decorating skills, just ingredients scattered with intention.
  • The flavor hits you with bittersweet complexity that lingers on your palate like an intriguing conversation.
  • It breaks every dessert rule you know and somehow becomes unforgettable because of it.
02 -
  • Do not skip the parchment paper overhang or you'll spend twenty minutes with a spatula, cursing your choices; the overhang makes removal effortless and prevents frustration.
  • The chocolate must be completely cool and set before slicing or it will crack and crumble; patience here is the difference between elegant squares and rustic shards.
03 -
  • Keep your square tin in the freezer for fifteen minutes before lining it with parchment; the cold surface helps the chocolate set faster and creates a firmer base.
  • Toast your hazelnuts yourself if possible, as pre-roasted nuts sometimes taste slightly stale compared to the bright, vivid flavor of freshly roasted nuts, and this dessert demands the best of every ingredient.
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