Bail the cream with the sorbitol and the coffee paste.

Pour the almonde paste and wisk to obtain a homogeneous texture.

Spread between 2 sheets in a frame of 3 mm thick 36/36 cm.

Let it cool.

Boil cream and sugars.

Let the temperature cool to 80 ° C and pour over the chopped chocolate.

Mix gently to pour into a 5 mm thick frame over the almond coffee paste.

Let crystallise one night.

Coat over the ganache and turn over the frame.

Coat again but on over the almond paste and cut right after at 28/28 mm.

Let it cool stand overnight and coat chocolate with Jamaya® 73% couverture chocolate.

Decor with a star tip piping bag.