In this recipe tutorial, I will show you, step-by-step, how to make chocolate covered coffee beans. The result is a delicious, tiny morsel with a crunchy inside and melt in your mouth chocolate coating.
In a double boiler (or in a metal bowl placed over a pot of simmering water), melt the chocolate bar chunks until smooth and creamy. Turn off the heat.
Add the coffee beans to the melted chocolate and stir until completely coated.
Scoop the coffee beans up with a small spoon, allowing excess chocolate to drip off. Place them on waxed paper (try to place them individually, but if some stick together that's not a big problem).
Let them cool and set. It will take about 1-2 hours, depending on room temperature. Once the chocolate is solid, break apart any big chunks.
Separate the chocolate-covered coffee beans in half. Dust one half with cocoa powder and leave the other half as they are.
Serve & enjoy!
Video
Notes
Type of coffee beans to use: I like to use arabica beans for this recipe as they have a better taste than robusta, are more sweet/less bitter and lower in caffeine.
Cocoa powder option: Dusting the beans with cocoa powder is optional but it makes for a nice presentation and difference in taste and texture.
Caffeine content: On average, one chocolate-covered coffee bean contains between 3 and 5 milligrams of caffeine.
Chocolate type: You can use any chocolate type you desire: milk, dark, white or ruby.
Pro Tip: Try using 2 spoons for the transferring step: one to pick up the bean and 1 to scrape it off of the other spoon. This will save you some time.
Storage: It is ideal to keep them in an airtight container that you can slide into the refrigerator or freezer.
In a cool dark cupboard or pantry: for up to 1 month for best results.