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1
Make the jam Preheat the oven to 350.
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2
Spread the coffee beans on a baking sheet and toast for 10 minutes, until fragrant.
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3
Transfer to a large bowl.
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4
Stir in the heavy cream and milk, cover and let steep in the refrigerator overnight.
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5
Strain the coffee cream through a fine sieve, pressing on the solids; you should have 2 cups.
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6
In a large saucepan, cook the sugar over moderate heat, stirring occasionally, until a light amber caramel forms, about 5 minutes.
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7
Slowly add the coffee cream; be careful, as it will boil vigorously.
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8
Add the corn syrup, espresso and sea salt and bring to a simmer; the caramel will harden but will dissolve as it simmers.
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9
Cook over moderately low heat, stirring, until a candy thermometer inserted in the caramel jam registers 210, about 12 minutes.
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10
Carefully transfer the jam to a blender and puree until smooth and shiny.
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11
Scrape into a medium bowl and let cool to room temperature.
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12
Meanwhile, make the crumble In a medium bowl, whisk the all-purpose flour with the almond flour, sugar, cocoa powder and sea salt.
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13
Using your fingers, rub in the butter until coarse crumbs form.
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14
Spread the crumbs in an even layer on a parchment paperlined baking sheet and refrigerate until firm, about 1 hour.
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15
Preheat the oven to 350.
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16
Bake the crumble for about 18 minutes, until golden.
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17
Transfer to a rack to cool completely.
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18
Spread some coffee-caramel jam on the toasts.
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19
Sprinkle the chocolate crumbles on one half of each toast; press gently to help them adhere.
