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Topic: On topic: chocolate covered espresso beans (5 msgs / 314 lines)
1) From: Wesley Simon
I was roasting some Kenya Gethumbwini Friday night while dinking around in
the garage.  The first pop I heard was the horiffic sound of a rolling
second crack.  I dumped the beans and they were a dark vienna roast.  I
chewed one up and it has a small bit of flavor, but for the most part, all I
taste is the roast.
I gave away most of the beans to people that like darker roasts.  I have
some left that I'd like to turn into chocolate covered espresso beans.  I
don't want my roasting mistake to be a total loss for me.  I brewed up a KMB
pot of it, but the flavor is all roast.  They taste better to me just eating
them than drinking coffee made with them.  So, has anyone made these?
Anyone have suggestions for making them?
Thanks,
Wes

2) From: Dan Kellgren
Wes -
Dark roasts make excellent beans for chocolate treats.
Just last night, I made some of these candy bar style treats and they're
really fantastic.
The chocolate I use for it is a basic "melting chocolate".  My wife gets
bags of these at our local craft store and uses them for chocolate dipped
strawberries.  I use the left-overs for chocolate covered beans.
This chocolate comes in a bag and are small one inch discs.  We put as much
as we need in a microwave safe bowl and melt them down at 1/2 power for 30
seconds at a time until it is smooth and runny.
My wife has a mini-muffin baking pan similar to this: (http://www.amazon.com/Calphalon-Classic-Bakeware-Nonstick-Muffin/dp/B0009EYIVE/ref=pd_lpo_k2_dp_k2a_2_img/103-3557795-8194204?ieF8).I'll pour in a little chocolate to cover the bottom of one of the cups.
Then I'll drop in a few beans (maybe 5-8 each) and then top it off just to
cover the beans.  I do this one cup at a time until I have no more chocolate
left.
Then it's into the freezer for cooling - about 5 minutes.  Use a butter
knife to pop them out of the cups.  They have the neatest look to them - all
smooth on the bottom from the shape of the pan.  And - OH BOY - are they
good!
As for the chocolate, I'm sure a homemade version would be better
(especially for the chocolate pros), but I'll tell ya, for the cost and the
ease of it - the craft store melting ones are really excellent.  I'll look
for the brand name we use if anyone is interested.
Dan K
On 9/5/06, Wesley Simon  wrote:
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3) From: Tom Bellhouse
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Here are a couple of recipes for chocolate covered coffee beans:http://coffeetea.about.com/library/weekly/aa121602chocbeans.htmDoesn't sound at all difficult.
Tom in GA

4) From: Michael Wascher
Even *$$ makes a very good chocolate covered coffee bean, so how hard could
it be?  ;)
On 9/5/06, Tom Bellhouse  wrote:
<Snip>
-- 
Be who you are and say what you feel, because those who mind don't matter
and those who matter don't mind.
  - Dr. Seuss

5) From: David Schooley
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It is easy enough that I can do it. You guys inspired me...
For chocolate, I went with two Ghirardelli Semi-sweet chocolate  
baking bars. For coffee, I roasted up some SM Moka Kadir blend to  
somewhere around Vienna. The coffee was still warm from the roaster  
when it met the chocolate. For the rest I basically used Dan's  
instructions, except that I topped off the muffin holes with  
chocolate. This may be too much chocolate, if such a thing is  
possible. Two bars only resulted in eight candies.
I am going to try it again, but this time I will dump the beans into  
the chocolate before spooning the mixture into the muffin pan to see  
if I can make the chocolate go farther.
On Sep 5, 2006, at 12:37 PM, Tom Bellhouse wrote:
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It is easy enough that I =
can do it. You guys inspired me...
For chocolate, I went with = two Ghirardelli Semi-sweet chocolate baking bars. For coffee, I roasted = up some SM Moka Kadir blend to somewhere around Vienna. The coffee was = still warm from the roaster when it met the chocolate. For the rest I = basically used Dan's instructions, except that I topped off the muffin = holes with chocolate. This may be too much chocolate, if such a thing is = possible. Two bars only resulted in eight candies. 
I am going to try it again, = but this time I will dump the beans into the chocolate before spooning = the mixture into the muffin pan to see if I can make the chocolate go = farther.
On Sep 5, 2006, at = 12:37 PM, Tom Bellhouse wrote:
Here are a couple of recipes = for chocolate covered coffee beans: <= SPAN class="Apple-style-span" style="color: rgb(0, 0, 238); = font-family: Bookman Old Style; -khtml-text-decorations-in-effect: = underline; = ">http://coffeetea.about.com/library/weekly/aa121602chocbeans.htm  Tomin = GA ----- Original = Message -----From: Dan = KellgrenTo: homeroastSent: Tuesday, September 05, 2006 1:16 PMSubject: Re: +On topic: chocolate covered espresso = beans Wes - Dark = roasts make excellent beans for chocolate = treats. Just last night, I made some of these = candy bar style treats and they're really = fantastic. The chocolate I use for it is a basic = "melting chocolate".  My wife gets bags of these at our local craft = store and uses them for chocolate dipped strawberries.  I use the = left-overs for chocolate covered beans. This = chocolate comes in a bag and are small one inch discs.  We put as much = as we need in a microwave safe bowl and melt them down at 1/2 power for = 30 seconds at a time until it is smooth and = runny. My wife has a mini-muffin baking pan = similar to this: (<= SPAN class="Apple-style-span" style="color: rgb(0, 0, 238); = -khtml-text-decorations-in-effect: underline; = ">http://www.amazon.com/Calphalon-Classic-Bakeware-Nonstick-Muffin/dp/B000=9EYIVE/ref=pd_lpo_k2_dp_k2a_2_img/103-3557795-8194204?ie=UTF8 = ).  I'll pour in a little chocolate to cover the bottom of = one of the cups.  Then I'll drop in a few beans (maybe 5-8 each) and = then top it off just to cover the beans.  I do this one cup at a time = until I have no more chocolate left. Then it's = into the freezer for cooling - about 5 minutes.  Use a butter knife = to pop them out of the cups.  They have the neatest look to them - all = smooth on the bottom from the shape of the pan.  And - OH BOY - are = they good! As for the chocolate, I'm sure a = homemade version would be better (especially for the chocolate pros), = but I'll tell ya, for the cost and the ease of it - the craft store = melting ones are really excellent.  I'll look for the brand name we = use if anyone is interested. Dan = K  On 9/5/06, Wesley Simon <gm.wesley> wrote: I was roasting some = Kenya Gethumbwini Friday night while dinking around in the garage.  = The first pop I heard was the horiffic sound of a rolling second crack. = I dumped the beans and they were a dark vienna roast.  I chewed one = up and it has a small bit of flavor, but for the most part, all I taste = is the roast.   I = gave away most of the beans to people that like darker roasts.  I have = some left that I'd like to turn into chocolate covered espresso beans.  = I don't want my roasting mistake to be a total loss for me.  I brewed = up a KMB pot of it, but the flavor is all roast.  They taste better to = me just eating them than drinking coffee made with them.  So, has = anyone made these?   Anyone have suggestions for making them?  Thanks, Wes   =
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