Mix all the ingredients except macadamia nuts using paddle attachment for 4-5 minutes at medium speed until homogenous batter. Pour the mixture in an 12” x 16” x 1” jellyroll pan with a greaseproof liner. Sprinkle macadamia nuts on the mocha batter. Bake at 180⁰C for 20-25 minutes or until a cake tester inserted in the center of the cake comes out clean . Let it cool.
Pour and spread the Belcolade ganache on top of the mocha cake. Chilled for an hour before slicing into bars. Melt Carat Dark Coins to use as chocolate decorations.
PROCEDURE: Belcolade Ganache
Heat the Chantypack in a saucepan until simmering.
Pour the warm cream into the stainless bowl with Belcolade Noir. Mix until well blended using wire whisk.