• Preheat oven to 350º 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.