Allow the chocolate to almost set, then squiggle your finger across the
surface to add texture to the top. Let the chocolate set completely –
refrigerate to accelerate the process. Cut the strips of gold leaf with
dry scissors, keeping the backing paper attached.

Avoid touching the gold leaf directly with your fingers or anything moist,
or you will lose the precious gold.

Flip the paper to touch the gold leaf onto the top of the glim glams
and rub the backing paper lightly to attach the gold leaf to the glim
glam, then carefully peel away the backing paper. Any random bits of
gold leaf left on the backing paper can be rubbed onto the ends of
the glams.

Adaptrix
Leaf-less
Sprinkle the freshly dipped glim
glams with cacao nibs. You’ll need
around 15 g (½ oz).

Coffee is optional
Of course! Leave it out if you like; the
filling will just be a smidge sweeter.