Zutphen city small cubes

Prepare glucose syrup by heating the sugar with 25 ml of water, stirring and gently boiling until ⅔ is left.
Heat the cream with the butter, the instant coffee and the glucose syrup. Melts 400 grams of chocolate while stirring.
Pour this chocolate mixture into the mold or on the dish and put in the refrigerator for at least 5 hours (or 1 night) to stiffen.
Melt the rest of the chocolate au bain-marie and let it cool down until lukewarm.
Brush the top of the stiffened chocolate mixture with the melted chocolate and let it harden.
Turn the slice over on a piece of baking paper and brush the bottom with a slightly thicker layer of chocolate.
If the chocolate has just frozen, pull stripes with a fork in a wave motion and let it harden further.
Cut into 2x2 cm cubes. Keep them in a sealed drum. Nice with coffee or tea.