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    Chocolate Covered Coffee Beans Recipe

    by Scott Deans | Last Updated: February 21, 2022

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    Nothing beats taking a sip from your cup of coffee first thing in the morning. Those rich coffee flavors and that wonderful caffeine buzz that follows. As much as I love coffee I also love chocolate. Chocolate cake, brownies, chocolate ice cream, hot chocolate, you name it, if it’s got chocolate in it then chances are I will love it.

    Taking these two ingredients and combining them has to be the perfect pick-me-up. Taking coffee in its whole bean form and coating it in chocolate gives you a snack that’s tasty, easy to enjoy on the go, and still gives all the good parts of chocolate and coffee at once.

    You can make chocolate-covered coffee beans at home. It’s quick and easy and doesn’t require much equipment at all. It’s basically just coating coffee beans with a layer of melted chocolate and letting it set.

    To find out how to do this plus all the variations you can adopt read on. This article will tell you all you need to know about coffee, chocolate and how to combine them to perfection.

    some coffee beans and lumps of chocolate

    Can You Eat Coffee Beans?

    Coffee beans are delicious ground up and brewed into a hot mug of java. There’s no denying they are packed with mouth-watering flavors but have you ever considered just eating them as they are?

    Whilst it is technically possible to eat coffee beans, they’re not very satisfying on their own. They have a nice crunch but not a whole lot of flavor. They leave a grainy texture in your mouth and don’t really satisfy any coffee cravings or hunger pangs.

    The beans themselves have a caffeine content of around 3-5 milligrams per bean so you won’t be buzzed for the day after eating a handful of these. The best way to enjoy coffee beans as a snack is to coat them in something sweet and delicious and this happens to be the wonderful ingredient, chocolate.

    Where Do Coffee Beans Come From?

    Some coffee cherries on the coffee plant

    Coffee beans are actually the seed found inside the fruit of the coffee plant. The fruit is known as the ‘Coffee Cherry’ and it is very similar to a cherry due to its deep red color and the hard seed inside.

    The seeds are removed from the fruit and undergo processing including washing, drying, and sorting. This gives the raw coffee bean which is a pale greenish-white in color. The beans need to be roasted before they’re consumed as this helps develop the flavors and gives them that rich dark brown color.

    The length of time the beans are roasted as well as the roasting temperature is adjusted to give light, medium, or dark roast coffee beans. Although the roasting helps develop the flavors, the biggest influencer of the final taste of the beans come from the variety of plant as well as the growing conditions.

    Chocolate Covered Coffee Beans

    The Beans

    Arabica vs Robusta

    Coffee beans fall into two main categories known as arabica and robusta. Arabica beans are more sensitive to the environment and need an ideal climate as well as high altitude. This means that the available growing area is less and this makes the beans are more expensive. They have a wide variety of complex flavor notes and are the best choice for most brewing methods.

    Robusta beans are hardier to grow but often the bitter flavor notes are dominant. They are high in caffeine are sometimes used in espresso bean blends. They are cheaper to buy and often the first choice for making instant coffee.

    Espresso Beans

    Espresso beans are a good choice for making homemade chocolate-covered coffee beans due to their intense flavor. Espresso beans aren’t a type of bean as such more beans that have been selected because they brew good espresso. They are typically dark roasted so rich in single-note flavors that pair very well with chocolate.

    Can You Use Any Kind of Coffee Beans?

    Although espresso beans work well, the truth is you can use any kind of coffee beans you enjoy best. Whether they’re light or dark roast, single-origin, or a blend you can choose any kind that you prefer best.

    The Chocolate

    The type of chocolate you choose is up to you but you can help reduce the total cook time by using chocolate chips rather than a chocolate bar. The smaller surface area allows the chocolate to contact the heat quicker and melt faster.

    Dark Chocolate

    Some smashed up chocolate lumps

    Dark chocolate pairs really well with coffee beans thanks to its rich, intense flavor. The beauty of dark chocolate is you can choose any percentage from semi-sweet chocolate to ultra dark. This means you can control the amount of sugar that goes into the recipe and allows you to adjust it if you’re vegan, on a low carb keto diet, or on any other kind of diet.

    It’s worth considering the caffeine content of the dark chocolate you’re using as this can quickly add up. If you’re caffeine-sensitive then consider milk or white chocolate instead.

    Milk Chocolate

    If you like things a little sweeter then milk chocolate is the perfect sweet treat. Again, you can choose the kind you enjoy best. The most important consideration is the texture and you need a smooth consistency when you melt it. Avoid chocolate bars with added ingredients as these stop the chocolate from coating the beans evenly.

    White Chocolate

    For anyone with a very sweet tooth, white chocolate is the perfect remedy. It’s made from cocoa butter and sugar without any cocoa solids. The benefit of white chocolate is that it has zero caffeine and is also easy to alter with food coloring to give you a rainbow of options.

    Equipment

    Stove/Microwave

    To make melted chocolate the best method is either a double boiler on a stovetop or using a microwave. Never melt chocolate in a pan directly over the heat as this will burn it and ruin the flavor.

    Pan and Bowl

    melted chocolate dripping off a wooden spoon into a pan

    To create a double boiler all you need is a saucepan and a heatproof bowl to balance on top. Fill the pan with hot water and place the bowl on top taking care to keep the inside of the bowl dry. Place the pan on low to medium heat to ensure it doesn’t boil over. The chocolate will melt from the heat of the simmering water and won’t risk burning.

    Another option is to use a microwave-safe bowl and heat the chocolate in short, 30-second intervals in the microwave. Make sure you stir it in-between to check the consistency and stop heating it when it’s almost melted but not completely. The residual heat will melt the last few pieces of chocolate.

    Parchment Paper Covering a Flat Baking Sheet

    You can use parchment paper or waxed paper to lay the chocolate-coated coffee beans to dry. Use this to cover a large flat baking sheet so you can move them to the fridge to help them set.

    Wooden Spoon and Two Teaspoons

    The final piece of equipment you will need is a large spoon, ideally a wooden spoon to stir the mixture, and two teaspoons to help you separate out the coffee beans on the wax paper.

    Any Extras?

    Fats

    If you’re using dark chocolate chips then adding some fat in can help give a smoother texture. A teaspoon of coconut oil is ideal.

    Toppings

    Sprinkling some cocoa powder over the finished coffee beans gives a really nice effect. You can also use cinnamon for a festive treat or a pinch of cayenne pepper if you like a little kick.

    DIY Chocolate Coffee Beans Recipe

    some chocolate coated coffee beans

    Prep Time/Total Time – 30 mins

    Serving Size – 12 Servings

    Ingredients

    One Cup Coffee Beans

    One Cup Chocolate Chips

    Teaspoon Coconut Oil (If using)

    Cocoa Powder to sprinkle on top

    Method

    Gently melt the chocolate in a bowl over hot water or in the microwave. Add coconut oil and stir. Add the coffee beans to the bowl and use a wooden spoon to coat all the beans in chocolate.

    Use one teaspoon to scoop up each coffee bean and the second spoon to scrape them onto the wax paper. Once all the beans are laid out leave them to sit for an hour until set firm. You can place them in the fridge for this step.

    If you’re adding any toppings you can sprinkle these over when the chocolate is still wet to get a good finish.

    Store in an airtight container in the fridge or even the freezer.

    You can scrape the excess chocolate into an ice cube tray to enjoy later!

    Serve and Enjoy

    You can enjoy these chocolate coffee beans as they are or use them to top mocha cakes, brownies, ice cream, or any other desserts you can think of. They also make a great homemade gift for any coffee lover.

    Can you guess what keeps me up at night? You guessed it! Copious amounts of coffee beans. What? I brew them first.