How To Make Chocolate Covered Espresso Beans At Home


How To Make Chocolate-Covered Espresso Beans

How to make Chocolate Covered Espresso Beans (Complete Guide): Coffee beans covered with homemade chocolate are a great surprise to share with friends during a simple dinner or a special occasion. This recipe impresses guests because it uses three different types of chocolate: dark chocolate, milk chocolate, and white chocolate. Sweet on the outside and bitter on the inside, these mini sandwiches have an excellent combination of flavors.

As a bonus, we’ll add a little spicy chili pepper to boost dark chocolate, plus a couple of grated coconut for a more exotic flavor. The possibilities with chocolate-covered coffee beans are endless, so unleash your imagination and invent your unique combinations.

Ingredients for Making Chocolate Covered Espresso Beans:

Chocolate-Covered Espresso Beans

  1. 110 g of dark chocolate
  2.  Milk chocolate (110 grams)
  3. 110 grams of White chocolate
  4. 85 g of coffee beans
  5. 15 grams of grated coconut
  6. 1 teaspoon of chili powder.

Step by Step Preparation Chocolate Covered Espresso Beans

 

How To Make Chocolate Covered Espresso Beans At Home

 

 

 

 

  • Melt the 3 chocolate bars separately in a double boiler or double boiler (using a saucepan placed on another pan filled with boiling water).
  • Add melted dark chocolate chili powder.
  • Add 2/3 of grated, melted milk chocolate coconut.

  • Divide the coffee beans into 3 groups (one for each type of icing) and dip them in hot melted chocolate.
  • Remove them gently with a pair of pliers and place them on a baking sheet.
  • Keep the coffee beans in the fridge for about 30 minutes (or until the frosting has completely hardened).
  • Dip the coffee beans back into the melted chocolate and repeat the whole procedure.
  • After another 30 minutes in the refrigerator, repeat the procedure once more.
  • Sprinkle the milk chocolate coffee beans with the rest of the grated coconut and put them back in the fridge.
  • Leave the coffee beans covered with chocolate to rest in the refrigerator overnight (or not less than 6/7 hours) before consumption to make sure that the chocolate icing has adequately hardened.

Now for the fun part: Enjoy your chocolate-covered espresso beans! They make great gifts, after-dinner treats, or afternoon pick-ups. Store them in an airtight container.

Tip: Commercial chocolate covered espresso beans are shiny due to a lacquer. Don’t worry if your homemade beans aren’t that bright!

What kind of coffee beans should you use?

You can use any coffee beans to prepare chocolate covered coffee beans. Technically, a coffee bean is not a type of coffee bean. The espresso refers only to the preparation method. While many coffee beans are labeled espresso coffee beans, this is recommended for brewing beer rather than a variety. For this recipe, we recommend a dark roast to complete the chocolate flavor. A light to medium roast can be too sour or not bold enough to resist chocolate.

You will need whole beans, ideally freshly roasted and aromatic, and you may want them to be large to facilitate the process. Removing each bean with a fork can be a tedious job, so do yourself a favor and use the largest coffee beans you can find.

Variety of Coffee:

Arabica coffee: Arabica is originally from Ethiopia and supplies small and flattened beans. Despite their size, they are very aromatic and fragrant. This is the most common variety of coffee and probably the one you will use for this recipe.

Robusta coffee: Robusta is originally from the Congo, and its beans are round and very rich in caffeine. They are also very bitter, so they are not the right choice for this recipe. It is preferable to try this variety of coffee as a drink when mixed with Arabica.

Liberica coffee: Liberica is originally from Liberia and has large, well-formed beans. It is not a good variety, but it is suitable for this preparation.

Excelsa coffee: Excelsa is a recent variety (just discovered in 1904) originating in North Africa. Its beans are medium in size, and their aroma is very similar to that of Arabica, making them the perfect choice for this recipe.

Which type of Chocolate is the best for Covering Espresso Beans?

 

Chocolate-Covered Espresso Bean

This will depend on your taste. You can use any chocolate, but make sure it’s a variety you eat alone. Dark chocolate is delicious with espresso coffee beans, but you can also use white or milk chocolate.

If you want more chocolate, you can refrigerate the covered beans for 30 minutes and then dip them again in the chocolate. For an adult kick, add a spoonful of your favorite chocolate rum after it has melted.

What ingredients can I add?

Once the coated coffee beans have cooled slightly, about 10-15 minutes, you can cover them as desired. Some options are to roll in cocoa powder, powdered sugar, cinnamon, cayenne pepper, or finely chopped walnuts, sprinkle with coconut, or sprinkle with other types of chocolate. You can be as creative as you want!

There are many online recipes for making chocolate covered coffee or espresso coffee beans that are simpler. This recipe combines the strengths of three different forms of chocolate with the warmth of chili powder and the sweetness of coconut to make something special.

Read more about Best Italian Coffee Beans 2021: Top Picks Tasted & Reviewed.

Whether you like a small snack now and then, want to make a special gift to the coffee lover in your life, or want to keep them on the desk for a midday snack, there is something deliciously special about the chocolate beans covered with coffee. But they can be expensive to buy, so let’s make it at home. We hope this guide has shown you how to make this delicious delicacy easily. Now enjoy!

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