John Myers
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Chocolate-coated Coffee Beans
The perfect chocolate-coated coffee beans recipe with a picture and simple step-by-step instructions.
Chocolate-coated coffee beans:
- 50 piece Coffee beans, whole, roasted
- 50 g Chocolate couverture [several types to choose from]
- 2 tbsp Cocoa powder
- 1 tbsp Nine types of gingerbread spice, e.g. in m. KB
- 1 tbsp Preserving sugar
- 1 tbsp Condensed milk
- 1 tbsp Cooking oil
noted in advance:
- The cooking oil is used as a separating agent or is used to coat the coated pan.
Chocolate-coated coffee beans:
- Dissolve the condensed milk and the couverture at approx. 30 g (low setting) directly in the coated pan and stir in the preserving sugar as long as it is liquid. Always keep stirring to avoid lumps. Now use the spice and cocoa as you like to darken the glaze, stir in or, if the glaze is not so ideal, powder the sticky beans from the outside afterwards.
Excess clumps:
- In order to get stickies and edges on the beans a bit round, you can let them roll back and forth in a kitchen sieve. Furthermore, the chocolate-coated beans should be placed on baking paper with a fork as individually as possible to dry and harden the glaze.
- To powder some of the still sticky beans, quickly roll them with Christmas spice and cocoa powder in a cup.
Match with:
- Coffee and tea preparations.
Note:
- Time consumption within a week is the order of the day.
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