Coffee infused almond shards

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 1

Recipe components

Infused coffee & coca butter


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.

Ecl1pse shards


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.