How to Make Chocolate Covered Coffee Beans

Today I believed I 'd experiment with making chocolate covered coffee beans-- the ideal mix of 2 tastes: coffee and chocolate. Yum!

Upon browsing the web, it appeared this is simple to do-- simply chocolate chips and roasted coffee beans. The majority of the instructions went like this: melt chocolate, soak the beans and drain through a slotted spoon onto waxed paper. Cool. Consume.

How to Make Chocolate Covered Coffee Beans. 

There were some variations of dishes-- however, typically I discovered:
1/3 c. coffee beans
1/2 c. Chocolate chips

Here goes my experiment!

Action 1: Ingredients/supplies.

How to Make Chocolate Covered Coffee Beans
How to Make Chocolate Covered Coffee Beans, Chocolate chips of your preferred taste: I selected dark and milk chocolate, Coffee beans- the more just recently roasted and much better quality will offer the very best taste.

other tools and active ingredients.
Waxed paper.
Slotted spoons or forks.
Reducing.
Cocoa * I didn't attempt this. However, some dishes spoke about cleaning in cocoa powder.

* upgrade on cocoa powder-- this assists the beans different much better, so you have own beans and not clumps/brittle. However depending upon your level of sweet taste in the chocolate, you may have to sweeten the cocoa a little? A spray of cinnamon likewise is outstanding-- considering that American chocolate taste.

Action 2: Melt Chocolate and Dumping or Dunking.

How to Make Chocolate Covered Coffee Beans
How to Make Chocolate Covered Coffee Beans, You might melt in a double boiler on the range. However, I opted to melt in the microwave. I discovered that 2 minutes at 50% power worked well for me. You must melt at a lower temperature level instead of at complete power, so you do not burn the chocolate, a certain no-no!

After the chocolate has melted, soak the beans then drain through a slotted spoon. This sounds a lot easier than it is. I discovered that the chocolate was a lot thicker than I thought of. Possibly I didn't make it hot enough? Then I attempted including a 1/2 tsp of reducing which appeared to assist the liquidity without altering the taste.
Look here:
I likewise found two forks worked much better for me: I utilized one fork to drain pipes the beans and the other to blow onto waxed paper.

The very first batch clumped together a lot. So I got my forks and raked through the beans to separate them on the waxed paper. Utilizing two forks to drain pipes worked a bit much better, however, if you leave them close together, you wind up with "fragile" rather of own beans. (Brittle isn't so bad-- I might include some coconut on the top and be ringing!).

Action 3: Cool.

How to Make Chocolate Covered Coffee Beans
Here's the tough part- letting it cool. I put in the freezer on a cookie sheet for 20 minutes, and this accelerated things.

On the other hand, you might lick out that cup you melted your chocolate in. I found why many dishes have a bigger ratio of chocolate to beans-- more to lick out with your finger later on !! I aimed to get a photo of my chocolate covered finger. However the electronic camera declined to work, so I just got one image. However, I do admit that it was finger licked. See Ducky does not lie.

Step 4: Last Ideas.

How to Make Chocolate Covered Coffee Beans
How to Make Chocolate Covered Coffee Beans, I'll simply need to attempt this a couple of more times, however eventually this is a simple dish and an excellent treat. I believe that the secret is to have the best beans and chocolate that you like. You cannot fail!

Finally, I thank Instructables for enabling me to check out things artistically and publish them to a friendly audience of comparable minded folks!

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