I chose the whole coffee beans in the last share vs. the ground coffee, with this in mind!
As you all know I’m a baker and chocolate covered coffee beans are great as a decoaration on the top of a chocolate or mocha cupcake. They are great as is too, just be careful how many of them you eat! You can smash them and put them in fancy drinks, great for a quick pick me up on a day you just can’t seem to get moving. They last in the fridge in a sealed container so you can just grab them as you need them. So simple to make:
You will need 3/4 of a cup of whole beans for this recipe. I used 1/2 a cup for my dark chocolate beans and 1/4 cup for my white chocolate/green tea beans (talk about a caffeen rush!).
You can see the green matcha powder in the photo above, just a small 1/4 teaspoon is all that is needed. You can get matcha powder in most health food stores, I get mine online. There are some great health benefits for using matcha powder. Check it out!
Be sure to have a tray lined with some waxed paper ready to go before you start your beans.
I started my bean cups by placing three beans into a small ice cube tray. Melting the 1/2 cup dark chocolate and adding just 1/2 teaspoon of shortening. When it is melted together and smooth simply spoon some chocolate over the beans and put it in the fridge to set.
I then poured the remianing chocolate into a measuring cup with the remaining beans. Stir to completely cover all of the beans.
Using a spoon, place one bean at a time onto the waxed paper.
I followed the same process for the 1/4 cup of white chocolate with 1/4 teaspoon of shortening and the reamining 1/3 of the beans. After the white chocolate was melted and smooth, I added the matcha powder and stirred well.
30 minutes in the fridge they pop right out of the ice cube tray:
and right off of the waxed paper:
Place them into a ziploc or an airtight container and store them in your fridge. Enjoy!