1. Start by mixing the heavy cream, glucose and baileys and bring to a boil. Then preserve
2. Caramalize the sugar until golden brown
3. Add the warm heavy cream mixture to the caramalized sugar and gently stir
4. Cook the caramel to 100°C
5. Add the milk chocolate and mix well
6. Add the butter and mix until melted, before finally adding the salt. Let the mixture cool

1. Bring the heavy cream, coffee granules and glucose to a boil
2. Pour the mixture over the dark chocolate and emulsify
3. Add the butter and mix well without incorporating too much air into the ganache
4. Preserve and let the ganache pre-crystalize until it reaches 28°C

1. In a spice grinder, grind the nibs until the desired size
2. Melt the cocoa butter and add the nibs into the cocoa butter, then crystalize the mixture
3. With a rolling pin, roll out the mixture between two sheets of paper until you reach a thickness of 1mm
4. Let the sheet set
5. With a cookie cutter, cut our small disks of the cocoa nib crisp and preserve for the assembly

1. Mix cocoa butter with titanium dioxide to make the White Chocolate Colour
2. Mix everything together and crystalize

1. Add to white color

1. Melt and mix everything together, then crystalize