Difficulty: Intermediate
Bring the coffee and sugar to a simmer. Add the 6 sheets of gelatin and pour into a shallow dish to a 1 cm thickness. Refrigerate until set.
Boil the milk and cream. Whisk in the sugar and beaten egg yolks. Pour over chopped milk chocolate, stir until smooth, and chill in the fridge.
Melt the butter, then stir in the cream, sugar, and cocoa nibs. Spread into 7 cm circles. Bake at 200°C (th. 6-7) for 15 minutes. Cool at room temperature, away from moisture.
In a saucepan, heat the sugar with the vanilla pod, clove, and star anise until it forms a golden caramel. Deglaze with the cream, reduce to a sauce consistency, strain, and reserve at room temperature.
Cut 7 cm circles from the coffee jelly. Layer with a chocolate nibs crunch disc and a quenelle of soft ganache. Drizzle with the spiced caramel sauce.
