1. Gently melt the Callebaut Gold chocolate until it reaches 40°C. 

2. Combine the espresso, glucose syrup, dextrose, sorbitol, and salt in a saucepan. Cover with plastic wrap to prevent excess evaporation. Heat to a gentle simmer, or until all the sugars have dissolved. 

3. Pour the coffee syrup over the melted chocolate and create an emulsion by stirring with a rubber spatula. 

4. Add the butter and ground coffee. Further stabilise the emulsion by blending with a hand blender until smooth and no visible fat streaks remain. Keep the head of the blender below the surface to prevent air bubbles. 

5. Transfer the ganache to a clean piping bag and seal as desired. Pre-crystallise the ganache by rolling the bag on a room-temperature table until it reaches 30°C. 

1. Paddle the ingredients together until a crumb forms. 

2. Bake as desired until golden. 

1. Combine all ingredients. 

2. Conche to desired consistency. 

1. Combine the cream, star anise, glucose #1, butter, and salt in a saucepan. 

2. Heat to a gentle simmer, keeping it hot without boiling.

3. In a separate pan, melt the sugar and glucose #2 to create a dry caramel. 

4. Remove from the heat. 

5. Gradually add the warm dairy to the caramel in small increments, whisking continuously. 

6. Return to medium-high heat and cook the caramel to 105°C. 

7. Pour the caramel over the chocolate and miso, then emulsify with a hand blender until smooth and glossy. 

8. Cool slightly or pour the hot caramel directly into a piping bag and seal. 

9. Cool the bag on a room temperature table until it reaches 30°C.

1. Melt the 811 chocolate to 45°C. 

2. Add sunflower butter and sobacha tea. Mix until smooth. 

3. Allow to crystallise to 24°C.

1. Bring water, butter, and salt to a boil. 

2. Pour the boiling liquid in two stages over the flour, confectioners sugar, and egg whites. Blend until smooth. 

3. Spread 350g of the mixture evenly onto a greased Tefal tray. 

4. Bake at 160°C for approx. 12 minutes until light golden. 

5. Remove from the oven and chill for 12 hours. 

6. Cut into rectangles (18x7cm and 14x8cm). 

7. Dry each side for 2 hours, then chill for another 12 hours. 

8. Score the edges, fold, and place into tartlet moulds. 

9. Bake at 160°C for 8 minutes.

1. Roast the pecans at 160°C for 8 minutes. 

2. Combine the remaining ingredients and bring to a boil. 

3. Add the roasted nuts to the syrup and simmer on low heat for about 15 minutes. 

4. Remove from the heat and allow the pecans to stand in the syrup overnight. 

5. The next day, strain the nuts out of the syrup. 

6. Caramelise the nuts in the oven at 160°C for about 15 minutes, stirring from time to time to ensure even caramelisation. 

7. Remove from the oven and set aside to cool. 

1. Cast a rectangular bar mouldwith Callebaut 823 chocolate. Allow to crystallise. 

2. Prepare the Gavotte by cutting rectangles that fit the interior dimensions of your mould. 

3. Pipe an even layer of the Caramel Coffee Ganache into the base of the bar mould. 

4. Place a layer of Gavotte over the ganache. 

5. Pipe an even layer of the Sobacha Gianduja as the next layer and place another layer of Gavotte on top. 

6. Pipe an even layer of the Miso Caramel over the top and place another layer of Gavotte on top. 

7. Pipe an even layer of the Buckwheat Praline over the top and decorate with whole Candied Pecans. 

8. Allow the bar fillings to crystallise overnight. 

9. Enrobe the final bar in Callebaut 823 chocolate and sprinkle with fleur de sel.