DIRECTIONS FOR BISCUIT JACONDE

1. Whisk up almond flour, sifted icing sugar, eggs to ribbon stage.
2. Fold sifted cake flour into the egg mixture and set aside.
3. Prepare common meringue and whip till soft peak.
4. Add one third of the common meringue to the first mixture and mix well.
5. Fold this mixture into the rest of the common meringue.
6. Spread on a tray lined with parchment paper.
7. Bake at 190°C for 6-8mins.
8. Cool down on rack once out of the oven.

DIRECTIONS FOR COFFEE GANACHE

1. Bring to boil the sugar, glucose, Nescafe and cream.
2. Add bit-by-bit into the dark chocolate.
3. Create a proper emulsification and finish it off with butter.
4. Set aside for later use.

DIRECTIONS FOR COFFEE BUTTERCREAM

1. Whisk up yolks to ribbon stage.
2. Cook sugar and water to 118 °C.
3. Add into whipped yolk and whisk till cool.
4. Switch to paddle and gradually add butter till fully combined.
5. Add coffee essence as needed.
6. Set aside for later use.

DIRECTIONS FOR COFFEE SYRUP

1. Warm the water to melt the Nescafe.
2. Add sugar syrup and set is aside for later use.

DIRECTIONS FOR DARK CHOCOLATE COATING

1. Combine dark chocolate and dark chocolate compound in a bowl.
2. Bring to boil water, sugar, cream and glucose.
3. Pour into bowl containing chocolate and blend till fully combined.
4. Set aside for later use.

ASSEMBLING

1. Coat a thin layer of chocolate on one sheet of jaconde.
2. Place the coated side of the jaconde on a tray lined with parchment paper.
3. Soak with 200gm of coffee syrup and spread 500gm of coffee buttercream on top.
4. Cover with second sheet of jaconde. Soak with 200gm of coffee syrup and spread all the coffee ganache on top.
5. Cover with the last sheet of jaconde. Soak with the remaining coffee syrup and spread a thin layer of coffee buttercream before setting it in the chiller until ready to be coated.