Chocolate Covered Coffee Beans

January 21, 2013

This is a marriage that is heaven on earth

Chocolate and coffee; we've said it before and we'll say it again: this is a marriage that is heaven on earth. The pungency of the beans coupled with the sweet elegance of dark chocolate is satisfying and very delicious. The following recipe is for the die-hard chocolate and coffee lover; you can easily substitute milk chocolate if you like a milder chocolate taste. Also, use sweetened cocoa powder if you want these less tangy. Choose the beans to your liking, too; flavored, plain or dark roast each lend a lovely nuance to this delicious treat.

Chocolate Covered Coffee Beans Ingredients:
1 cup roasted coffee beans
4 ounces of premium dark chocolate
3 tablespoons unsweetened cocoa powder

Equipment Needed:
Double boiler
Rubber spatula
Waxed paper
Fine meshed sieve or flour sifter

Fill the bottom pan of the double boiler with water and heat to a rolling boil. 
Place the top of the double boiler above and lower the heat to medium. 
Put in the chocolate in broken pieces and melt slowly, stirring until it is smooth and thin. 
Gently drop in the coffee beans and, using the rubber spatula, stir them into the chocolate until well covered. 
Gently scoop out the chocolate covered beans and spread out on the waxed paper, separating the beans from one another so they will not stick when hardened. Set them aside to harden for two hours. Sprinkle them with the cocoa powder by putting the cocoa in a sieve and hitting the side of the sieve as you move it up and down over the beans. Continue to allow them to harden completely, about six more hours or overnight. 
Store in an airtight container.