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Adding other flavours is not recommended if you’re going to use it for chocolate covered espresso beans, because it might jeopardise the pure coffee-and-cocoa flavour of the final product.

Put the coffee beans on a baking sheet covered with wax paper, and pour molten chocolate over it. Ensure that the beans are laid out in a single layer, and not too far apart from each other. They should be fully covered all around with the chocolate. After the beans have cooled down somewhat, put the whole sheet in a freezer.

If you need glossier, individual beans, you need to use candy molds. Put individual beans in the moulds, and then pour the chocolate. The beans will be easier to pop out of their moulds if you mix a little peanut butter with the chocolate. This process is lengthier, but yields better-looking nuggets that are of more commercial value ? that is, if you’re thinking of selling chocolate covered espresso beans.

? Copyright Randy Wilson, All Rights Reserved.

Randy has more articles on coffees and coffee beans such as Coffees Enemas. You can also sign up for the Free Coffees Newsletter at Coffees Newsletter..
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