Saturday, July 19, 2014

Chocolate Coated Coffee Beans

When I come across good quality coffee beans, I wouldn’t think twice to buy it. Even if it’s just for 100gr, I have to bring those babies home. So there is this new coffee kiosk in the traditional market near my house. It’s probably just a 3x4m kiosk but boy, does it have plenty of coffee varieties. I usually stop by to place my order then off to buy some veggies or whatever I come to the market for and get back there to retrieve that excellently made cup of coffee. It takes quite sometimes to make because the barista brews the coffee manually.

So last week, they offered me some beans from Vietnam. One sniff of the jar full of those perfectly roasted coffee beans will make you think you’re in Shangrila. That’s the thing with coffee I think. It contains caffeine. Caffeine is a drug. Just like its illegal cousins, it makes you more alert, focused, and happy. I like that. I really, really like that. So by the time I got home, I decided to half the beans to be ground later and some to be covered in chocolate. That way, you’ll get high faster, easier, and still not breaking the law.

“Sir, I need to report my neighbor. There is this crazy cat lady who never sleeps and I think she just might consume something illegal.” Said my neighbor.

I say.. Oh, neighbor.. I pity your existence.

Anyhow, let’s appreciate good beans by eating them. That way, you shall waste nothing.

150gr good quality milk/dark chocolate
75gr freshly roasted coffee beans


-Melt the chocolate in a bain marie.
-Once the chocolate has begun to melt, take the bowl off the water.
-Start tempering the chocolate by stirring. You need to let the heat dissipate so you can use your chocolate. This will take a while. You just need to keep on stirring to get it tempered. 

~~How do I know whether it’s tempered or not? 
Dip the back of a spoon into the chocolate and place in the fridge for 2-3 minutes. If the chocolate is completely set up, smooth and slightly shiny, then the chocolate is tempered.

-Once your chocolate is tempered, dump the beans in.

-Stir until all the beans are coated. Then using a small fork, take each coated beans and place it on a baking sheet.

-Put the coated chocolate in the fridge to speed up the setting up process.
-Peel the cocoa beans off the sheet and store in a glass jar (mason or Ball jar) in the fridge.

What a sophisticated snack!

I'm glad I am patient enough to individually separate the beans. You can, of course, make it in a cluster of two or three beans. But it was such a zen moment for me. No TV, no cell phone, just me, the repetitive action, and the sound of chirping bird in a distance.

A little note:
-Know your beans and find the right chocolate that matches the beans.
-If you use milk chocolate, you don't need to add any powdered sugar to the chocolate when you temper it.
-I use dark but added about almost a table spoon of powdered sugar to give a hint of sweetness in the chocolate because I want to be able to taste the chocolate before the bitterness of the coffee beans kicks in.
-This is not popcorn. You will turn into an energizer bunny if you eat too much at the same time.

Anyhow, if you're an adult and you love coffee, do make this. I promise it is worthy of your precious time. 


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