1. very finely crush coffee beans in a mortar. Prepare butter with powdered sugar, flour, cocoa powder, 1 pinch of egg yolk, salt, cardamom and the crushed coffee beans in a food processor to a smooth dough. Wrap in plastic wrap and refrigerate for at least 3 hours.
2. Line 2 baking sheets with parchment paper. Divide dough into quarters and shape each piece of dough into a 35 cm roll. Cut each roll into 2 cm thick slices, shape into croissants with your hands and place on the trays. Bake in the heated oven at 180 °C on the 2nd rack from the bottom for 10-12 minutes (gas 2-3, convection oven for 10 minutes at 170 °C). Remove from oven and cool completely.
Chop white cooking chocolate and melt in a warm water bath at a very moderate temperature. Cool the cooking chocolate a little. Dip croissants halfway into cooking chocolate, one at a time, and drain on a wire rack. Before cooking chocolate begins to set, decorate each croissant with 1 coffee bean. Allow the cooking chocolate to set completely (perhaps refrigerate briefly).
Layer the croissants in cookie tins between layers of parchment paper. If kept cool and dry, they will keep for at least 2-3 weeks.
Tip: Feel free to use better chocolate – the more delicious the result will taste!
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