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30g
instant coffee grains
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1. Butter and flour a 1/2 sheet pan.
2. Melt together the butter, Bel Noir 58% dark and the cocoa mass to 45ºC (113°F).
3. Temper the eggs, the coffee beans, vanilla and sugar with the chocolate mixture. Allow to cool to room temperature.
4. Combine all the dry ingredients and add to the whole mixture.
5. Add pecans, Van Leer Milk chocolate chips 1M or the chopped Bel Lactée 31% and spread in pan.
6. Bake at 150ºC (300°F) for 35 minutes.
7. Coat with caramel or/and chopped pecans and serve with one vanilla ice-cream scoop.
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