Coffee and chocolate, a match made in heaven. Two tropical grains that changed the world, each in its own way.
Most of the time, you have to choose between these two dark grains. Opportunities to enjoy both coffee and chocolate are scarce, but they’re not substitutes but perfect complements — do you need proof? Let’s talk about chocolate-covered coffee beans.
Roasted coffee beans, also known as espresso coffee beans, are of course, the source of our favorite brew, but in case you haven’t munched on them yet, you should know they’re amazing snacks.
Energetic, smoky and toasty, roasted coffee grains are delightful on their own. When covered with chocolate, they become the tastiest sweet treat on the planet.
Now that the secret is out, chocolate covered espresso beans are available everywhere, but there are two good reasons to make your own.
One, they’re cheap to make but expensive to buy, and for me, at least, that’s reason enough to make my own. Two, they’re incredibly fun to make, and you can customize them!
Customizing your new favorite sweet, caffeine-loaded one-biters is easier than you think. You just have to use your favorite chocolate.
Dark chocolate with over 70% cacao will yield deliciously bitter beans; milk chocolate makes crowd-pleasing treats and white chocolate results in mild beans as tasty as they are pretty.
And there’s more. If you have the chance of getting your hands on the trendy ruby chocolate, an all-natural pink-hued coffee variety characterized by a sweet tang, please try it, you won’t regret it.
Not all roasted coffee beans are created equal. Pay a visit to your local artisan coffee shop and look for mildly roasted beans and stay clear from French Roast or blackened beans (they taste like charcoal). Instead, look for medium roasts — the beans should be dark brown and shiny.
For this recipe, we’re talking the shortest and easiest path while still getting the best results. What’s easier than cooking with your microwave oven?
Melt the chocolate in the microwave in ten-second intervals, stirring between them until smooth.
Add the coffee beans to the chocolate and fully immerse them. Remove them one by one with a fork.
Lay the beans on a baking tray covered in parchment paper and refrigerate.
The beans are ready in a matter of minutes, place them in a jar, and enjoy!