Ingredients (makes approx. 70 pieces)
1 tbsp coffee beans
190 g soft butter
270 g flour
70 g icing sugar
50 g cocoa powder
1 pinch salt
1 tsp ground cardamom
White chocolate covering and 70 chocolate beans to decorate
Grind coffee beans until very finely crushed (using a mortar). Process butter with flour, sugar, cocoa powder, salt, yolk, cardamom and the coffee powder into a smooth dough, then wrap in transparent film and keep cold for at least 3 hours. Cut the dough into quarters, form each piece into 1 roll (35 cm long), cut each roll into slices (2 cm thick), and form into croissants. Bake on 2 baking trays lined with baking paper at 180 degrees for 10 to 12 minutes, remove from the oven; allow to cool.
Melt the chocolate coating in bowl placed in a water bath at low heat; allow to cool slightly. Dip the tips of the croissant into the covering, then drain on a sieve – before the covering begins to set, decorate each croissant with a chocolate bean.