We’re really into being thrifty ‘round here. After the Homemade Kahlúa article, we had some extra coffee beans. I’ve had chocolate covered coffee beans before, and so Siobhan and I went ahead and dunked these suckers in some chocolate and had ourselves a time. Obviously, these confections contain caffeine. What we did not realize is, they are quite strong. Luckily, we were pretty busy running around cooking and doing the other shoots for this month, so it was actually helpful to be a bit hyped up. But be forewarned! It’s like drinking a strong cup of coffee.
I really liked the beans we used, which were espresso roast coffee beans. They were small, but since the roast was dark, it didn’t lack in taste. We used milk chocolate baker’s chocolate, like the kind for dipping fruit, but in retrospect these would’ve paired great with a darker chocolate. For example, Lindt Dark Chocolate Bar chocolate would’ve worked well – which can be found in the baking aisle of most supermarkets. Either way, they were off the chain, period. And they were fun to make.
Also, this recipe is a great example of some kitchen Macgyverism. To heat up the chocolate, I created a double boiler from a sauce pot and a mixing bowl. To do this, fill the sauce pot with an inch or two of water and lay the bowl on top of the pot. The bowl should not be in the pot, but laying on top of the rim, creating a seal.
Then, pour the chocolate into the bowl. Make sure the bowl is completely dry, because water will ruin the consistency of the chocolate. Heat over medium-low heat until the chocolate is melted and smooth. Voilà!
Here’s what you need:
1 c Bakers chocolate
2 c Coffee Beans
These are your tools:
Here’s what you do:
Melt the chocolate until smooth (see above directions for the double boiler). Add coffee beans to melted chocolate and stir. Once mixed, spoon the mixture onto a baking sheet covered in parchment paper. This requires a little finesse and a flick of the wrist. The mixture should be spread out in small deposits around the baking sheet. Let cool at room temperature, about an hour. Break larger pieces apart to be bite-sized.