Organic Chocolate Covered Espresso Beans

organic chocolate covered espresso beans

Enjoy a quick treat for an afternoon pick-me-up or for an easy homemade gift. 


 ⅓ cup Sweetwater Espresso beans

 1 high-quality organic chocolate bar, broken into large chunks (we used TCHO milk chocolate)
 double boiler (or sauce pan and metal or glass bowl)
 parchment paper
 cutting board


1) Line a cutting board or baking sheet with parchment paper and set aside.

2) In a double boiler, heat the chocolate, stirring continuously until completely melted. (if you don't have a double boiler, simmer a few inches of water in a saucepan and stack a metal or glass bowl on top of a saucepan, making sure the bowl fits snugly and that the water doesn’t touch the bottom of the bowl.) 

3) Once melted, remove chocolate from the heat and stir in the coffee beans, mixing well so that they're evenly coated.  

4) Use a fork to remove the beans from the chocolate, letting the extra chocolate drip from the beans a bit before placing on parchment paper. 

5) Let sit for a few hours and once dry, remove the beans from the parchment and store in an airtight container in the refrigerator.  


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