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 puting 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 of from Girardelli. 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: You can also use very finely ground coffee for this.
A way to get individual chocolate covered coffee beans is to use candy molds.
Melt some chocolate, and pour a little into each mold. Place individual beans into each mold, then cover with chocolate. Place in freezer until hard.
Flex the molds to pop the chocolate-beans out. Save the molds for later.
An alternative is to mix a little bit of peanut butter with chocolate. Mini-Reese cups with a bit more pizzazz.