One seven-ounce bar of Ibarra Real Mexican Chocolate, grated
2 1/2 cups sugar
1 tablespoon instant coffee crystals
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 1/2 tablespoons vanilla extract
1 cup toasted pecans, hazelnuts, or almonds, optional
Line a 9x9 square pan with waxed paper or buttered plastic wrap; let this overlap edges. Set aside.
In a 12'' Dutch oven or a heavy-bottomed saucepan, combine the coffee, sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. (If no thermometer: cook 7-9 minutes over medium-high heat, maintaining boil.) Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte.
Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
