Chop up 200 g of bitter chocolate and 50 g of unsalted butter into small pieces.

Dissolve 3 g of instant coffee into 150 g of whipping cream.

Heat the coffee cream mixture slightly, ensuring it doesn’t boil.

Spread 50 g of granulated sugar in a frying pan over low to medium heat.

Allow the sugar to melt and caramelize, stirring occasionally until it turns an even brown color.

Carefully add the warmed coffee cream to the caramel, mixing quickly to combine. Be cautious as it may splatter.

Pour the caramel coffee cream mixture over the chopped chocolate and butter.

Mix well using a heat-resistant spatula until the chocolate and butter are fully melted and the mixture is smooth. If needed, place the bowl over hot water or use the microwave to ensure everything melts completely.

Prepare an 18 cm square paper box inside a container to hold the shape.

Pour the chocolate mixture into the paper box.

Let it cool in the fridge overnight with a lid on.

Once set, warm a knife and cut the ganache into small squares (2.8 x 2.8 cm).

Clean the knife with a wet cloth and then dry it after each cut to maintain clean edges.

Dust the ganache squares with cocoa powder, ensuring all sides are covered.

Place the squares into a box for serving.