Time 40m Yield 48 Number Of Ingredients 4 Steps:
Line a 9x14-inch baking sheet with a silicone baking mat. Place coffee beans in a food processor and pulse a few times just until coarsely chopped. Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated. Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate. Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat. Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes. Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.
Time 20m Yield about 1-1/2 pounds. Number Of Ingredients 4 Steps:
Line a 15x10x1-in. pan with parchment or waxed paper. In a microwave-safe bowl, microwave chocolate chips and coffee granules on high for 45 seconds; stir. Continue microwaving in 15-second intervals until smooth, stirring after each interval. Stir in 1/3 cup coffee beans., Spread into prepared pan. Refrigerate until set, but not hard, about 15 minutes., In a microwave, melt white baking chips according to package directions. Stir in remaining 1/3 cup coffee beans; spread over chocolate layer. Refrigerate until firm. Break into pieces.
Time 15m Yield 3 1/2 pounds Number Of Ingredients 3 Steps:
Roast the coffee beans on a cookie sheet in a hot oven for 5-10 mins, or until you can start to smell them. Heat wax and chocolate in the top of a double boiler. I used a metal mixing bowl over a sauce pan of boiling water. Heat the water just to a simmer prior to adding the chocolate in the top. Too hard of a boil will heat the chocolate too quickly and cause it to seize up. Be sure to heat the chocolate just until melted, then remove from heat. Add the warm coffee beans to the melted chocolate/wax mixture, and stir to cover completely. Pour mixture out onto a wax paper lined cookie sheet and allow to cool overnight. Break into bite sized pieces and enjoy! I must warn you that this is not something that you’d want to give to small children or eat a lot of in one sitting as the caffeine really packs a whallop!
Time 25m Yield 12 serving(s) Number Of Ingredients 4 Steps:
Cover a cookie sheet with waxed paper. Combine the chocolate chips and margarine in a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Mix in the coffee beans until evenly distributed. Pour the chocolate out onto the waxed paper and spread into an even layer. Sprinkle the pieces of white chocolate evenly over the top and press in lightly to make sure they stick. Place in the freezer until set, about 5 minutes. Break into pieces and store in an airtight container.
Time 1h20m Yield 4 Number Of Ingredients 2 Steps:
Place 1/2 of the chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow chocolate to burn. Remove from the microwave, stir to melt any remaining pieces, and let cool slightly. Drop a small handful of coffee beans into the chocolate and drench until completely covered. Fish out with a fork and drop onto waxed paper, making sure beans are separated. Repeat with remaining beans. Let cool until chocolate is solid, about 30 minutes. Meanwhile, melt remaining chocolate in the microwave; do not allow to burn. Stir once and cool slightly, about 2 minutes. Drop a small amount of chocolate-covered coffee beans into the melted chocolate at a time, until completely covered with a second coating. Place on a new sheet of waxed paper and let cool completely, about 30 minutes.
Time 15m Yield 10 serving(s) Number Of Ingredients 3 Steps:
Pre heat oven to 150 degrees. Lay parchment paper on baking sheet and spread out white chocolate. Place in oven to allow morsels to melt. Roughly chop expresso beans in food processor (or you may choose to leave whole). Remove pan from oven and spread chocolate evenly across pan. Sprinkle with chocolate covered expresso bean. Garnish by drizzling melted semi sweet chocolate over pan. Allow to cool in fridge or freezer. Break apart into bite size pieces. Makes about 10 snack size baggie servings.
