Chocolate-Covered Coffee Beans
4
People talking
Posted in reply to a request for gift-basket recipes. Found on a grocery-store display for Van Houtte coffee. Since I haven't made this recipe yet, the times are a guess.
- Ready In:
- 30mins
- Yields:
- Units:
4
People talking
ingredients
- 1 cup coffee beans, of your choice
- 4 ounces milk chocolate pieces
- 3 tablespoons cocoa
directions
- Prehaeat oven to 350°.
- Place coffee beans on baking pan and roast for 8 to 10 minutes.
- Remove and let cool.
- In double boiler, melt chocolate until very creamy.
- Add coffee beans and stir until completely coated.
- Remove with slotted spoon, allowing excess chocolate to drip off and place beans on waxed paper.
- Once the coffee beans have cooled sufficiently, but while the chocolate is still a little soft, roll the beans in your hands to form round balls.
- Roll each one in cocoa and set aside until chocolate has hardened.
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Used this as a base, added a bit of semi sweet and coconut oil for shine, and skipped the cocoa powder. I used a wooden skewer to flip the beans down onto the wax paper individually and it worked great. No clumps for my buddies, they'll be enjoying one sweet bean at a time, thanks for the starter recipe :)Reply
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Pretty nice recipe overall. I modified it by using a microwaveable container, melting milk chocolate, dumping in the roasted arabica coffee beans to coat, then put them into a mesh food strainer to get the excess chocolate off and finally adding the beans to a plastic bag with baking cocoa mixed with sugar and shaking them. They have a nice kick of caffeine to get you through an afternoon slump.2Reply
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I dont have the patience for spooning out a hundred little beans from melted chocolate and trying not to let them stick together on the paper so I just poured out the mixture onto wax paper and allowed to cool. When cool I broke it into smallish pieces and called it coffee bark. Also I used semisweet choc chips instead of milk chocolate, and added a small amount of food grade wax to the melted chocolate (like you would when making buckeyes) to help the chocolate set up harder and give it a shiny appearance. Everyone loved it!Reply
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I dont have the patience for spooning out a hundred little beans from melted chocolate and trying not to let them stick together on the paper so I just poured out the mixture onto wax paper and allowed to cool. When cool I broke it into smallish pieces and called it coffee bark. Also I used semisweet choc chips instead of milk chocolate, and added a small amount of food grade wax to the melted chocolate (like you would when making buckeyes) to help the chocolate set up harder and give it a shiny appearance. Everyone loved it!Reply
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