Making Chocolate Coffee Beans

 
Making Chocolate Coffee Beans 

A delicious chocolate treat brought by Gourmandia Canada the chocolate covered coffee beans. This is a simple treat you can definitely do by yourself, just remember to store it in a cool dry place.

 Another Easy Recipe for Chocolate Covered Coffee Beans

Directions
1. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coffee beans in chocolate; allow excess to drip off. Place on waxed paper; let stand for 10-15 minutes.
2.  Roll in cocoa if desired; let stand until set. Store in an airtight container. Yield: 1 cup.

Ingredients
2/3 cup semisweet chocolate chips
1-1/2 teaspoons shortening
1/2 cup coffee beans
Baking cocoa, optional

 
Recipe for Chocolate-Covered Coffee Beans
:

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Step 1:

I start by melting some bittersweet chocolate. My preference is around 72%, but feel free to use whatever you like. You are also welcome to use a bittersweet chocolate chip if that’s what you have on hand.

I prefer to melt chocolate in a microwave as the risk of getting water into the chocolate is far less severe. Just be sure to melt the chocolate in bursts of about 15 – 20 seconds and stir well after each heating. Chocolate can easily scorch and once that happens you have to start over.

Step 2:

Once the c
hocolate is melted, throw in a handful of your favorite roasted coffee beans.

Stir the coffee beans around for a couple of minutes. This allows the chocolate to slowly start to set around the bean.

If you prefer a lot of chocolate surrounding the coffee bean, you’ll want to double dip. Dip the bean in then let cool until the chocolate is completely set then dip again into melted chocolate.



Step 3:

Once all the beans are covered with chocolate, add them to a bowl of cocoa powder.

At this point you can break up the coffee beans so they are in small groups or just a single bean. This process is quite messy, and again we’re going for imperfection here.

Step 4:

After the chocolate has completely set, add the chocolate-covered coffee beans to a sifter and let the excess cocoa powder fall away.

That’s it!

Well sealed, the beans will keep for a few weeks. I like to package them in little glassine bags and tie with a nice ribbon. They are the perfect little hostess gift or are great to have around the house when the need for something sweet hits. They also make a great ice cream mix-in when roughly chopped.


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