Cooking with Kaylie: Chocolate Covered Espresso Beans
This entry was posted on April 4, 2012.
I’ve always wanted to make chocolate covered espresso beans. They’re delicious and bite sized and oh-so-pretty! However, every time I’ve tried, I’ve ended up with sparsely coated beans or something more akin to espresso bean chocolate bark.
So, when I was in the craft store browsing at all the lovely baking and candy making supplies and happened upon a chocolate mold that I thought might make my chocolate covered espresso bean dream a reality, I was sold. Sure, it’s a square mold that makes candy bar shaped chocolate pieces, but it would do the trick.
- Espresso beans (I used Velton’s Twilight Blend)
- Chocolate mold
- Chocolate coating wafers
- Any desired mix-ins (optional)
- Place an espresso bean and any mix-ins in each piece of the mold
- Melt chocolate in microwave in 30-second increments, stirring between intervals
- Pour chocolate into each piece of the mold, completely filling
- Place mold in freezer for 5-10 minutes or until chocolate is completely set
- Remove chocolate from the mold
I made four varieties: dark chocolate covered, milk chocolate covered with walnuts, milk chocolate covered with coconut and milk chocolate covered with marshmallow. All of them were delicious, though I did hear quite a few murmurs that coconut was the best!
The flavors from Velton’s Twilight worked amazingly well with all the variations. The dark chocolate covered espresso beans had a deep and robust flavor while the milk chocolate varieties were sweeter, which was nicely accentuated by the dark roast.
My only regret? That I didn’t have a sweet chocolate mold that would make the chocolate covered beans look like coffee beans! Oh man, that would have been the icing on the cake. Maybe next time...