Pin Recipe I discovered this combination completely by accident one evening when I was reorganizing my pantry and found myself staring at a bar of dark chocolate, a jar of oil-cured olives, and a package of dried figs all lined up together. The bold pairing seemed absurd at first, but something about the contrast intrigued me enough to actually try it. That night, I melted the chocolate, scattered those salty, jammy figs and briny olives across the top, and created what would become my most unexpectedly sophisticated dessert. What started as kitchen improvisation turned into something I now make whenever I want to impress people who think they know what they like.
The first time I made this for friends, I almost didn't serve it because I second-guessed the entire concept right up until they took their first bites. I watched their faces shift from curiosity to genuine delight as the dark chocolate, salty olives, and jammy figs created this unexpected depth on their palates. One friend kept coming back to describe it as "the dessert that made sense only after tasting it," and I realized that was exactly the point—this dish rewards people who are willing to be surprised.
Ingredients
- Dark chocolate (70% cocoa), 200 g chopped: This percentage is important because it's dark enough to stand up to the briny olives and salty components without tasting bitter or overwhelming the delicate figs.
- Unsalted butter, 60 g cubed: Use actual butter, not coconut oil substitutes, because it creates the right texture and helps the chocolate set properly.
- Honey, 1 tbsp: This adds a subtle sweetness that rounds out the assertive flavors without making the dessert cloyingly sweet.
- Sea salt, pinch: A tiny amount enhances everything, so don't skip it even though it seems minimal.
- Dried figs, 120 g stems removed and finely sliced: Buy the softest figs you can find because texture matters here, and they need to integrate seamlessly into the chocolate.
- Pitted black olives (oil-cured), 80 g thinly sliced: Oil-cured versions have deeper flavor than brined ones, which is what makes this dish actually work.
- Roasted hazelnuts, 50 g chopped: The roasting adds warmth and depth that perfectly bridges chocolate and savory elements.
- Cocoa nibs, 30 g: These add textural contrast and reinforce the chocolate flavor without additional sweetness.
- Flaky sea salt and edible gold leaf or dried rose petals (optional): Use these if you're serving at a dinner party and want visual impact, but they're not essential to the flavor.
Instructions
- Prepare your workspace:
- Line your 20x20 cm square tin with parchment paper, letting the edges hang over so you can easily lift the finished slab out later. This small setup step saves enormous frustration when you're trying to remove something that wants to stick.
- Melt the chocolate gently:
- Set a heatproof bowl over barely simmering water—the bowl shouldn't touch the water or your chocolate will seize and become grainy. Stir the dark chocolate and butter together until completely smooth, then remove from heat and stir in honey and your pinch of sea salt.
- Create your chocolate base:
- Pour the melted mixture into the prepared tin and spread it evenly with a spatula, working quickly before it begins to set. You want an even layer about a quarter-inch thick that will hold all your toppings.
- Build the mosaic:
- Scatter your sliced figs, thinly sliced black olives, chopped hazelnuts, and cocoa nibs across the chocolate surface in an intentional pattern. Gently press everything down into the chocolate so there are no gaps and the toppings integrate rather than sit on top.
- Add the finishing touches:
- Sprinkle with flaky sea salt and edible gold leaf or dried rose petals if you're using them. The salt brings everything into focus while the garnish makes it look intentional and luxurious.
- Chill until set:
- Refrigerate for at least two hours until the chocolate is completely firm and the flavors have had time to meld. You'll know it's ready when you can press a finger into it and it doesn't leave an indent.
- Cut and serve:
- Use the parchment handles to lift the slab from the tin, then cut into small squares with a sharp knife that you've warmed under hot water and wiped dry. This prevents the chocolate from cracking and makes clean edges.
Pin Recipe I'll never forget watching my grandmother taste a tiny square of this and immediately close her eyes, genuinely puzzled by what her palate was experiencing. She kept saying it was "wrong in exactly the right way," which somehow became the highest compliment I could have received. That moment taught me that truly memorable food isn't always about comfort or familiarity—sometimes it's about giving someone something their taste buds have never encountered before.
Why This Combination Works
On paper, chocolate, olives, and figs shouldn't work together, but they create a perfect tension on your palate. The dark chocolate provides richness and slight bitterness, the olives contribute salinity and umami depth, and the figs bring jammy sweetness and textural interest. It's the kind of pairing that makes sense only after you've tasted it, which is exactly why people find it so memorable.
Making It Your Own
This recipe is forgiving enough to handle substitutions based on what you have available or what you prefer. Almonds or pistachios work beautifully if hazelnuts aren't your thing, and dried rose petals or even finely chopped candied lemon zest can replace the gold leaf for garnish. Some people have told me they add a whisper of orange zest to the chocolate base, and while I prefer the original, it's a lovely variation that's worth trying if you're an orange chocolate person.
Serving and Pairing Ideas
This is the kind of dessert that demands something special to drink alongside it, not because it's complicated but because its flavor profile appreciates company. A glass of vintage port brings warmth and richness, dark-roast espresso provides complementary bitterness, or even a dry vermouth works if you want something lighter. The beauty of this dessert is that it sits at the intersection of sweet and savory, so it pairs well with beverages that respect both sides of that equation.
- Serve small squares because the intensity builds with each bite, and a little goes a surprisingly long way.
- Make this a day or two ahead of time so the flavors have time to settle and intensify together.
- Keep it refrigerated and slice just before serving for the cleanest, most elegant presentation.
Pin Recipe This dessert has taught me that the most interesting food often comes from trusting unexpected combinations and being willing to seem a little strange. If you're someone who likes to surprise people and enjoys flavors that live in interesting places, this is your recipe.
Recipe FAQs
- → What flavor profiles are highlighted in this dessert?
The dish balances bittersweet dark chocolate with the sweetness of dried figs and a subtle briny note from black olives, enhanced by roasted hazelnuts for texture.
- → Can this dessert be adapted for a vegan diet?
Yes, by substituting plant-based butter and using maple syrup instead of honey, the dessert can be made vegan-friendly without altering its core flavors.
- → How should the dessert be stored after preparation?
Keep it chilled in the refrigerator to maintain its firm texture and rich flavors; it can be served cold or at room temperature.
- → What tools are needed to prepare this dessert?
You will need a square baking tin lined with parchment paper, a heatproof bowl, a saucepan for melting chocolate, a spatula, and a sharp knife for slicing.
- → Are there any common allergens in this dish?
Yes, it contains tree nuts (hazelnuts) and dairy from butter and chocolate. It may also have traces of gluten, so check labels if sensitive.