Instant coffee and almond milk simmer with agar flakes until fully dissolved, then whisk with maple syrup and bittersweet chocolate into a silky mocha layer for parfaits of hazelnut butter, almond pastry cream, and roasted hazelnuts.
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In 2 1/2 quart saucepan, combine water, espresso, almond milk, and agar flakes. Let mixture sit 10 minutes or more. Over high heat, bring mixture to . Lower heat and uncovered or with pan lid slightly ajar until agar is dissolved, scraping sides and bottom of pan often with spoon.
Add maple syrup, salt, vanilla extract, and chocolate chips, whisking until smooth. a few minutes longer.
Pour mixture into hotel pan and transfer to freezer or refrigerator until set.
Puree mixture with hazelnut butter in food processor until very smooth. Stop machine several times and scrape sides of work bowl with rubber spatula. Chill puree thoroughly.
To serve, spoon into glasses, alternating with Almond Pastry Cream (recipe preceding) and garnish with hazelnuts.
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