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When you’re a chocolatier, the greatest way to show your love is through creating epic treats, especially for the people you value most. This bar was created for someone who inspires the best work in me. My muse.  

Coffee Biscuit
Wet

  • 100g ( 3.5 oz ) water
  • 15g ( ⅛ cup ) cold pressed sesame or nut oil
  • 75g ( ¼ cup ) honey, runny and clear
  • 75g ( ½ cup ) cashews, soaked 1 hr and rinsed
  • 8 drops coffee medicine flower extract
  • 8 drops vanilla medicine flower extract
  • Pinch sea salt
  • 15g ( ¼ cup ) psyllium husk

Dry  

  • 45g ( ⅓ cup ) oat flour + more for rolling
  • 60g ( ½ cup ) ground almonds
  • 25g ( 1 ½ tbsp ) coconut flour
  • 2 tbsp coffee beans, roughly ground
  1. Blend the first set of ingredients until smooth.
  2. Add the psyllium and pulse to incorporate.
  3. Mix the last set of ingredients together in a mixing bowl.
  4. Add the contents of the blender and mix well with your hands until it comes together.
  5. Form the mix into a ball and allow to rest 5 minutes to firm up.
  6. Roll the dough out between two pieces of teflex or greaseproof paper, dust the dough with some oat flour if it sticks, to ⅓ inch thickness.
  7. Cut the dough into rectangles/bars to match the silicone bar mould you’ll be using to complete these — cut them slightly larger than the cavity as they will shrink a little when dehydrated. This is the one I used.
  8. Place the cut bars onto a mesh dehydrator tray and dry at 115f-130f for 6 hours, check them and continue to dry until you’re happy with the consistency.
  9. Allow to cool before assembling.

Coffee Almond Crunch

Stage 1

  • 100g ( ¾ cup ) buckwheat, soaked 1 hour, sprouted 8-12 hours
  • 100g ( ¾ cup ) almonds, soaked 8 hours, strained and rinsed
  • 100g ( ½ cup ) coconut sugar, powdered
  • 10g ( 1 tbsp ) ground coffee beans
  • 10g ( 1 tbsp ) coconut flour
  • 6 drops vanilla Medicine Flower Extract or ¼ tsp vanilla extract
  • 8 drops coffee Medicine Flower Extract  ( optional )
  • Pinch sea salt

Stage 2

  • 30g ( 2 tbsp ) cacao butter melted
  • 100g coffee almond crunch
  1. Combine all ingredients in a food processor and pulse to combine and break down. We want some texture left in the buckwheat and nuts.
  2. Transfer the mix to a teflex sheet by dropping it a little at a time so it scatters and is not all lumped together. This will encourage clusters to form.
  3. Dehydrate at 115 for 10 hours, flip onto mesh and dry an additional 10 hours or until crisp.
  4. Once cool, store in an airtight container for several months.
  5. When ready to use in the bar, pulse the mixture in a food processor with the cacao butter in stage two to break down into a rough crumble consistency (think granola or crumble topping consistency)

Sambuca Mulberries

  • 50g ( ½ cup ) dried white mulberries
  • 25g ( 1 ½ tbsp ) maple syrup
  • 125g ( ½ cup ) sambuca, or as needed to cover
  • 8 drops vanilla medicine flower extract
  • Pinch sea salt
  1. Combine all ingredients in a 500ml clip top jar and allow to marinate for 24 hours, at least. The longer it marinades the better it’ll be.
  2. This can be stored at room temp for several months.

Sambuca White Mulberry Ganache

  • 100g ( 3.5 oz ) cacao paste
  • 40g ( 2 tbsp ) coconut oil
  • 30g ( 2 tbsp ) maple or honey
  • 20g ( 1 ½ tbsp ) sambuca soaking liquid, from above recipe
  • 50g ( ⅓ cup ) sambuca mulberries, chopped
  • 1 tsp tamari
  1. Melt the cacao paste and coconut oil over a double boiler.
  2. Remove from the heat and whisk in the remaining ingredients.

Assembly
Coffee Biscuits
Coffee Almond Crunch (pulsed with cacao butter)
Sambuca Mulberry Ganache
300g ( 9 oz ) chocolate, melted and tempered
20g ( 2 tbsp ) coffee beans, roughly ground
Gold Powder

  1. Trim the biscuits to fit the cavity of the mould you’re using. Place to one side.
  2. Fill the cavity of the mould ¼ with the almond coffee crunch mixture. Tap it down to compress it.
  3. Spoon on the ganache, making sure you get some mulberries in each cavity.
  4. Before the ganache can set, press the biscuit into it gently.
  5. Place in the freezer for 10-20 mins to set all layers.
  6. Turn out the bars and trim the edges as needed if the ganache got “messy”.
  7. Put in the fridge while you temper the chocolate. ( Learn to temper on my free mini chocolate course )
  8. Once the chocolate is in temper, dip each bar by holding them by the base and dipping upside down into the chocolate to cover the top and sides. Shake gently to remove excess chocolate before placing on a greaseproof lined tray.
  9. When all bars are dipped, set in the fridge for 10 mins or until the chocolate has set.
  10. Finally, brush with gold dust powder. This is optional.
  11. These bars will keep at room temp in an airtight container for 3 days or in the fridge for about 2 weeks.

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