In a saucepan, bring the milk and heavy cream to a boil; add the ground coffee. Whisk together the sugar and the egg yolks and temper with the hot dairy mixture. Return the mixture to the saucepan and cook to 170ºF/76ºC while continuously stirring. Strain the mixture over the chocolate coins and stir to emulsify. Pipe the cream into Silikomart Flexi Mini Half-Sphere (591004), and freeze.
Sift the almond flour, all-purpose flour and baking powder together; set aside. In a mixer fitted with a paddle, cream together the softened butter, the sugar and salt. Add the eggs, followed by the sifted dry ingredients. Allow the dough to rest in the refrigerator. Roll out on a dusted work surface to 1/8 in/.3 cm thick and cut into 2 in/5.1 cm circles. Place on a parchment paper- lined sheet pan and bake at 340ºF/171ºC for 12-15 minutes or until golden brown.
Bloom the gelatin in cold water and set aside. In a saucepan, combine the crème fraîche, heavy cream, coffee beans and chicory. Bring the mixture to a boil, wrap with plastic wrap and allow to infuse for 30 minutes. Strain the mixture, then return to the saucepan. Whisk the sugar and egg yolks together and temper with the hot dairy mixture. Return to the saucepan and cook to 170ºF/76ºC while continuously stirring. Strain and add the bloomed gelatin. Allow to cool slightly.
Pipe the slightly cooled Mocha Cream into Silikomart Globe Mold (591071) about two-thirds up. Insert a frozen Chocolate Cream sphere in to the mocha cream, scraping off any excess. Freeze the mold completely. Unmold the Mocha Cream globes and spray with the milk chocolate velvet spray while they are still frozen. Place on a Sugar Crust round and garnish with a chocolate coffee bean.
