Chocolate Covered Espresso Beans
About Coffee[s] Staff
Using this method, you won’t get single, glossy beans, but the taste is there!
- Put dark roast coffee beans on a waxpaper-covered baking sheet.
- Melt some chocolate by putting a container with the chocolate in a pan of boiling water, stir the chocolate when it is getting hot. Some experimentation regarding what chocolate to use is in place. I used chocolate chips from Ghiradelli. One should probably aim for dark and not too sweet chocolate.
- Pour the chocolate over the beans and smear it so that each bean is covered – you should have a single layer of covered beans not too far apart.
- When the beans have cooled off a little bit, put the sheet in the fridge/freezer.
- When solid, break off a piece and enjoy. Note: I often use very finely ground (think espresso grind) coffee for this.
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