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Chocolate Covered Coffee Beans

Chocolate Covered Coffee Beans

Posted by Chocolatier Jason Vishnefske on 3rd Oct 2020

Chocolate covered Coffee Bean Clusters

Espresso Dark, chocolate Mocha & White chocolate + coffee

WHY DRINK COFFEE WHEN YOU CAN EAT IT – covered with chocolate!?

Once making this recipe, you no longer will want to go back to drinking coffee. These delicious chocolate covered coffee bean clusters are the perfect snack that also packs a bit of an energy kick as well!

There are three different variations to the recipe. Still all being extremely simple and only using a few ingredients! Feel free to get creative with these three recipes as well. You can make them extra fancy by topping with chopped nuts, seeds, dried fruit, shredded coconut, cacao nibs etc.

Using the variety of three different Santa Barbara Co. Brazilian style compound confectionary coatings, this traditional mediocre recipe turns into an indulgent, lavish treat! These beans would also be a perfect addition to wine and cheese platters, charcutier boards, or accompanied with other appetizers. No question this homemade treat will win your guests over! Which is why it is also great to mention that these chocolate covered coffee beans would also make a perfect gift, especially for anyone who host guests or get-togethers regularly!

Where do I begin making this?

Start off by preparing a lined cookie sheet. Then, combining either the dark, milk or white chocolate with the coconut oil into a microwave-safe bowl. You can also go ahead and use a double broiler method to melt the chocolate and oil together as well. If following the microwave method, microwave bowl for 15-30 second burst at a time (length depending on your microwave). I found I only needed to do about two bursts each time, giving a good stir every time you take out. Once fully melted and smooth, it’s time to add the beans. Depending on preference of size you want to make the clusters or if you want to dip the beans individually, add in your roasted coffee beans to the melted chocolate. Having two forks handy, use one to evenly coat the bean(s) completely. Then picking the bean(s) up the other fork and allowing the excess chocolate to drip off before placing onto lined cookie sheet. Place sheet into the fridge or freezer to set about 10 minutes. Once dry, you can go ahead and one or more coats if you’d like your beans or clusters to be larger and have a thicker coating of chocolate. If you want to add toppings, be sure to add them before putting in fridge/freezer.

But how much caffeine does this have?

This completely depends on the strength of the roasted coffee beans you use for the recipe. However, to exceed the RDI of caffeine according to the FDA, you would have to each about 15-20 of the clusters, which would equate to about 400mg.

Say ‘bye, bye’ to wasting $5 on a cup of coffee, and ‘hello’ to your new favorite chocolate covered pick-me-up!

Chocolate covered Coffee Bean Clusters

Makes: 12 servings

Time: 40 minutes

Ingredients

Espresso Dark Clusters

3 ounces Santa Barbara Co. Brazilian Style Dark Compound Confectionary Coating

½ cup roasted coffee beans

½ teaspoon coconut oil

Chocolate Mocha coffee beans

3 ounces Santa Barbara Co. Brazilian Style Milk Compound Confectionary Coating

½ cup roasted coffee beans

½ teaspoon coconut oil

¼ cup Santa Barbara Co. Rainforest Bulk Cocoa Powder

White chocolate + Coffee Clusters

3 ounces Santa Barbara Co. Brazilian Style White Compound Confectionary Coating

½ cup roasted coffee beans

½ teaspoon coconut oil

Procedure

Espresso Dark Clusters

  1. 1.
  1. Prepare a lined cookie sheet and set aside.
  2. 2.In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30 second bursts, stirring after each time until smooth (length depending on your microwave). *you can also use the double broiler method to melt the chocolate and oil together instead you prefer.
  3. 3.Having two forks handy, use one to evenly coat the bean(s) completely. Add the coffee beans into the melted chocolate. Using a fork to ensure each bean is evenly coated.
  4. 4.Then picking the bean(s) up the other fork and allowing the excess chocolate to drip off before placing onto lined cookie sheet. The more beans you group together will depend on the preference of size you want to make the clusters.
  5. 5.Place sheet into the fridge or freezer to set about 10-20 minutes. If you want to add toppings, be sure to add them before allowing chocolate to set in fridge/freezer.
  6. 6.Once dry, you can go ahead and one or more coats if you’d like your clusters to be larger and have a thicker coating of chocolate.

Chocolate Mocha coffee beans

  1. 1.Follow the same #1-#3 directions as above, except using the milk chocolate.
  2. 2.Once ready to transfer onto cookie sheet, place each bean individually to set in fridge/freezer.
  3. 3.For the individual beans, you will probably want to do multiple coats to have a thicker chocolate coating.
  4. 4.When the beans are completely dry after their last coat, add cocoa powder in a bowl to roll chocolate covered beans. This will give them a decadent dusted look.

White chocolate + Coffee Clusters

  1. 1.Follow the exact procedure as the Espresso Dark Clusters, except using white chocolate.

Notes

Feel free to get creative with toppings for the clusters like chopped nuts, seeds, dried fruit, shredded coconut, cacao nibs etc.

To store, use an airtight container in a single layer. Is good up to a week in the fridge and up to a month in freezer.