CHOCOLATE COVERED ESPRESSO BEAN BARK
This is another take on my "Coffee Lovers Bark" Just for the diehard coffee fan. Great for Coffee Lovers and Gift Giving!!!
Provided by mamacancook
Categories Candy
Time 15m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Pre heat oven to 150 degrees.
- Lay parchment paper on baking sheet and spread out white chocolate.
- Place in oven to allow morsels to melt.
- Roughly chop expresso beans in food processor (or you may choose to leave whole).
- Remove pan from oven and spread chocolate evenly across pan.
- Sprinkle with chocolate covered expresso bean.
- Garnish by drizzling melted semi sweet chocolate over pan.
- Allow to cool in fridge or freezer.
- Break apart into bite size pieces.
- Makes about 10 snack size baggie servings.
CHOCOLATE COVERED ESPRESSO BEANS
Make and share this Chocolate Covered Espresso Beans recipe from Food.com.
Provided by Sackville
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Melt the chocolate by breaking it into pieces and warming it slowly in a saucepan over a very low heat.
- When the chocolate is melted, stir in the roasted coffee beans.
- Keep mixing until they are coated in chocolate.
- Lift them out with a fork and drop them onto parchment or waxed paper.
- Separate the beans from one another, then drop into cocoa powder and leave to harden.
- Remove the beans with a palatte knife and keep in a sealed container.
CHOCOLATE-COVERED COFFEE BEANS
Two terrific flavors-coffee and chocolate-come together in this mouthwatering recipe from our Test Kitchen. Learn how to make chocolate-covered coffee beans to enjoy as a snack or use as a topping on your favorite mocha desserts. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coffee beans in chocolate; allow excess to drip off. Place on waxed paper; let stand until set, 10-15 minutes. If desired, roll in cocoa. Store in an airtight container.
Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
COFFEE BEAN BARK
Chopped coffee beans add a yummy crunch to this pretty two-toned bark. Coffee lovers won't be able to resist pieces of the chocolaty candy treat. -Anne Addesso, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave-safe bowl, microwave chocolate chips and coffee granules on high for 45 seconds; stir. Continue microwaving in 15-second intervals until smooth, stirring after each interval. Stir in 1/3 cup coffee beans., Spread into prepared pan. Refrigerate until set, but not hard, about 15 minutes., In a microwave, melt white baking chips according to package directions. Stir in remaining 1/3 cup coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces.
Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 13mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
JAN'S CHOCOLATE COFFEE BEAN BARK
Two favorites in one that pair perfectly together - coffee and chocolate! You can change up the chocolate blends, add dried fruit or even nuts. Makes a great holiday gift for the chocolate and coffee lover. Store bark in an airtight container in the refrigerator.
Provided by What's for dinner, mom?
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 40m
Yield 48
Number Of Ingredients 4
Steps:
- Line a 9x14-inch baking sheet with a silicone baking mat.
- Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
- Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
- Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
- Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
- Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
- Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.8 g, Fat 4.1 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 1.7 mg, Sugar 5.9 g
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