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This article is from the Coffee and Caffeine FAQ, by Alex Lopez-Ortiz with numerous contributions by others.

6.2. Chocolate covered espresso beans

You won't get single, glossy beans, but the taste is there!

1. Put dark roast coffee beans on a waxpaper-covered baking sheet.
2. Melt some chocolate by puting a container with the chocolate in a
pan of boiling water, stir the chocolate when it is getting hot.
Some experimentation regarding what chocolate to use is in place.
I used chocolate chips of from Girardelli. One should probably
aim for dark and not too sweet chocolate.
3. Pour the chocolate over the beans and smear it so that each bean
is covered - you should have a single layer of covered beans not
too far apart.
4. When the beans have cooled off a little bit, put the sheet in the
fridge/freezer.
5. When solid, break off a piece and enjoy.

 

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• next: 6.3. Cappuccino

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indulgence, coffee, caffeine, bean, melecule, espresso, chocolate, frappe, turkish coffee, irish coffee, vietnamese coffee, melya