Espresso Tiramisu Snacking Bar

Reduce espresso to 80g. Bring the cream, vanilla and espresso reduction to a boil and set aside. Make an amber caramel with the sugar, water and glucose. Remove from the heat and carefully add in the coffee cream in small increments whilst continually mixing. Slowly add in the cold butter and salt, emulsify. Mix in the chocolate and blend with a hand blender place in the fridge to set.

Reduce the Masala Wine to 50g. Bring the cream, glucose, vanilla and inverted sugar to a boil. Pour over the chocolate and mascarpone, emulsify before mixing in the masala reduction. Alternatively, the wine can be substituted for cream to make this snacking bar alcohol-free.

Beat the butter, sugar and vanilla. Sieve the flour, ground almonds and mix into the coffee grounds and salt. Once the butter and sugar are
combined, add in the dry ingredients and mix until a dough forms. Lastly, add in the beaten whole egg. Once combined, allow to rest for
20-30mins before rolling and cutting to desired shape. Bake at 170 for 6-8 mins.

Using Tempered Dark Chocolate, fill the chocolate moulds and tap out the excess chocolate to create a shell. Scrape the base of the mould and allow the chocolate to set for 10 minutes. Fill the mould with the espresso caramel followed by the caramelised almonds,
mascarpone ganache and top with the coffee sable. Allow to set in the fridge for a further 15 minutes. Before capping allow the bars to
come to room temperature to allow ease when capping. Once set, demould the bars and place in the freezer.

For the white chocolate spray: Heat the cocoa butter until melted and pour over the white chocolate and white power flowers. Emulsify and allow to cool to 45 degrees before spraying. Set aside
Using the white chocolate cocoa, spray the bars using a sweeping motion for an even coverage.

For the dark chocolate spray: Heat the cocoa butter until melted and pour over the dark chocolate. Emulsify and allow to cool to 45 degrees before spraying. Using some dark chocolate spray a small amount on the edge of the bars to create a gradient effect. Garnish with chocolate coffee beans.