Author Notes: This recipe is based on the traditional chocolate covered espresso bean. Here, I have added a spicy coating to bump up the flavor. – slulibby —slulibby
Food52 Review: These beans were a major help, powering me through the day after I had to take a red-eye flight this weekend! They’re pretty intense but easy to crunch on. The musky, aromatic cinnamon and cocoa add lovely accents to those same notes in the coffee beans. I found it hard when dipping the beans, to coat them thickly enough with chocolate to get quite the full sweet counterpoint I was looking for. If I make them again, I will scoop little puddles of chocolate out with the beans to harden around them, to get that little bit extra. I have to admit, I lost patience with coating just a couple of beans at a time. By the time I was about halfway through, I dumped the rest of the beans in, stirred them around to coat them in the chocolate, and then spread them out on the wax paper. They weren’t quite as pretty, but it worked well. – fiveandspice —The Editors
Serves: 1 cup
Ingredients
-
1
cup roasted coffee beans
-
1/2
cup semi-sweet chocolat chips
-
3
tablespoons cocoa powder
-
1
tablespoon cinnamon
Directions
- Place the chocolate chips over a double boiler, and allow to melt.
- Drop in a few beans and stir. Spoon them out and place on waxed paper. Continue with the rest of the beans.
- In a shallow bowl, combine the cocoa and cinnamon. Once the beans have just begun to set, roll them in the cocoa mic.
- Allow beans to harden over night, or speed up the drying process by placeing them in the freezer for a few hours.
