150 g dark chocolate, chopped
Put the chocolate in a bowl over simmering water or in the microwave to melt until smooth.
Line a baking tray with baking paper.
Using a palate knife or spatula, spread the chocolate in an even layer, about 3 mm thick over the paper. Refrigerate to harden, about 15 minutes, then break into shards. Store in an airtight container.
Line a baking tray with baking paper.
Put the sugar in a saucepan with 2 tablespoons water and bring to the boil stirring constantly until the sugar dissolves. Boil for 7-8 minutes, do not stir, until the mixture turns golden in colour.
Working quickly, pour the toffee evenly over the baking paper, trying to get a thin sheet and quickly sprinkle with the coffee beans.
Leave 5 minutes to harden and cool. Break into pieces and store in an airtight container. This will keep in a container for several days, but if the weather is muggy it is best to make it just before serving.