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 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 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.
More about “jans chocolate coffee bean bark recipes”
Time 30m Yield 1 1/2 cups Number Of Ingredients 3 Steps:
Prehaeat oven to 350°. 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. Once the coffee beans have cooled sufficiently, but while 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.
