Midnight Mosaic Dark Chocolate Figs

# 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 - 4.2 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

# How to Make It:

01 - Line an 8x8 inch square baking tin with parchment paper, leaving excess paper over the edges for easy removal.

02 - Melt the dark chocolate and butter in a heatproof bowl placed over simmering water, stirring until smooth. Remove from heat and stir in honey and sea salt.

03 - Pour the chocolate mixture into the prepared tin and spread evenly with a spatula.

04 - Scatter figs, black olives, chopped hazelnuts, and cocoa nibs evenly over the chocolate, pressing gently to eliminate gaps and create a dense mosaic pattern.

05 - Sprinkle flaky sea salt and optionally add edible gold leaf or dried rose petals.

06 - Refrigerate for at least 2 hours until fully set.

07 - Lift the slab using parchment handles, slice into small squares with a sharp knife, and serve chilled or at room temperature.

# Additional Tips::

01 -

It looks expensive and intricate but honestly takes twenty minutes of actual work.
That moment when someone bites into it and gets surprised by the olive is worth every ounce of effort.
It tastes equally good straight from the fridge or sitting on a counter, so there's no stressing about timing.

02 -

If your chocolate seizes because the water got too hot, don't panic—start over with new chocolate and lower heat, and this time hover your hand above the bowl to feel the temperature instead of guessing.
The pressing-down step is not optional; gaps in the mosaic will make it crumble when you slice, so take thirty seconds and actually press.

03 -