Coffee infused almond shards

level 1

Callebaut® ingredients

Ingredients	Preparation
150g Callebaut - Cocoa Butter - Cocoa butter 35g ground coffee	Grind the coffee. Stir into melted cocoa butter. Allow to set. Infuse for 3 days. Melt gently. Strain through a fine sieve to remove the ground coffee.

Ingredients	Preparation
1000g Ecl1pse Belgian Milk Chocolate 40g infused coffee & cocoa butter	Pre-crystallise together.
200g roasted whole almonds	Stir in.
Pour onto a IBC structured sheet. Spread evenly with a palette knife. Place another structure sheet on the top surface. Allow chocolate to crystallise at 12°C for at least 2 hours before removing the structured sheet. Break into rough sized pieces.