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.

Pre-crystallise together.

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.