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Chocolate Covered Coffee Beans Recipe

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1 cup 100% Costa Rica Reserve Coffee , whole beans (250 ml)

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4 oz. milk chocolate (pieces) (150 g)

3 tbsp cocoa (50 ml)


  • Preheat oven to 350 F.

  • Place coffee beans on baking pan and roast for 8 to 10 minutes.
    Remove and let cool.

  • In double boiler, melt chocolate until very creamy.

  • Add coffee beans and stir until completely coated.

  • Remove with slotted spoon allowing excess chocolate to drip off and place beans on waxed paper so they do not stick together.

  • Once the coffee beans have cooled sufficiently, but the chocolate is still a little soft, roll the beans in your hands to form round balls.
    Roll each one in cocoa and set aside until chocolate has hardened.

Makes about 1 1/2 cups.

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