1. Prepare the browned butter in a small pot over medium heat until toasty and fragrant. Allow to cool slightly, it should still be liquid for pouring later. Weigh the butter again in case some volume has evaporated- top it up with regular butter.

2. Toast the hazelnuts and allow to cool, transfer them to a food processor and grind with the almond meal, icing sugar, buckwheat flour, until the nut meals are as fine as possible.

3. Add the ground espresso and salt, followed by the 70% chocolate chips. Pulse briefly just to crumble the chocolate into smaller rubble. Transfer these ingredients to a wider bowl.

4. Add the egg whites, mixing by hand, followed by the butter in small increments to ensure each addition is emulsified. Allow this batter to set, covered for at least a couple of hours or preferably overnight.

5. Preheat the oven to 170 degrees fan force. Prepare your smallest muffin tins or friand moulds by brushing them lightly with softened butter, then pipe or scoop the batter into the moulds, levelling the surface to the brim. Sprinkle with cacao nibs and buckwheat groats and bake for about 12 minutes. The surface should be golden coloured and pop up out of their tins.

6. Turn them out immediately onto a cooling rack. Hand mix the glaze ingredients and dip the flat tops gently, shimmy off any excess glaze. Garnish with an extra sprinkle of nibs and roasted buckwheat tea if you can find it in a place such as fuji mart (these taste of toasty nature's pop rocks.)