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Topic: Post Roast Munching- Add Chocolate (4 msgs / 96 lines)
1) From: Jeremy DeFranco
I'm interested to hear the Alchemist's advice on this one, as I was thinking
about making some of those for the holidays, but I realized it would be
nearly impossible to get a smooth, near-perfect contour of chocolate around
the bean.
----I tried making chocolate covered coffee beans to munch yesterday, and
they came out -- interesting.  I used Nestle's Toll-house Morsels for
the coating.   I put the beans in after melting the morsels, and then
spooned them out onto wax paper.  They harden again at room temperature.
I have developed a great respect for anyone with the patience to coat
single beans, though.  Mine came out like coffee Turtles.  Used the
Chiapas from SM as the bean to be coated and got great flavor, but I
need to find a way to get each finished munch to contain more chocolate
and less bean.
Tom in GA

2) From: Jennifer Medlin
You'd need to temper the chocolate, and use good chocolate, not
chocolate chips.  If you could keep them refrigerated, you might be able
to skip the tempering, which is a real pain in the neck.  Probably you
would have to dip them a couple of times to get a nice thick coat of
chocolate-I can see why the turtles approach would be a lot easier and
faster.  Maybe a mold would work.
Jen
thanks
Jen Medlin-Lloyd
Alt. Country Music Director
Host: the Back Forty
WNMC 90.7 fm
1701 E. Front St
Traverse City, MI  49686
www.wnmc.org
<Snip>
I'm interested to hear the Alchemist's advice on this one, as I was
thinking
about making some of those for the holidays, but I realized it would be
nearly impossible to get a smooth, near-perfect contour of chocolate
around
the bean.
----I tried making chocolate covered coffee beans to munch yesterday,
and
they came out -- interesting.  I used Nestle's Toll-house Morsels for
the coating.   I put the beans in after melting the morsels, and then
spooned them out onto wax paper.  They harden again at room temperature.
I have developed a great respect for anyone with the patience to coat
single beans, though.  Mine came out like coffee Turtles.  Used the
Chiapas from SM as the bean to be coated and got great flavor, but I
need to find a way to get each finished munch to contain more chocolate
and less bean.
Tom in GA

3) From: Jeff Oien
I like to use a dark chocolate and fairly dark roasted beans
which are crunchier and easier to chew. I also like to use
decaf so I don't worry about too much caffeine along with
coffee. I used a decaf Mexican, can't remember which one,
which had nice chocolate by itself at a light Vienna.
I mix the beans in with the melted chocolate and then
after the chocolate has hardened, separate them. They
don't look nice but works well for eating.
JeffO
Jennifer Medlin wrote:
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4) From: Peter Zulkowski
I got some tiny ice cube trays, that make cubes about the size of gum 
drops and hemi spherical.
Drop the bean in and add the melted chocolate.
This was chocolate I roasted and processed myself.
Got the cocoa from Alchemist John, and also the procedure to make it.
The beans were sooooo gooood, that a diabetic friend thought they were 
worth the risk to keep eating them.
PeterZ
Jeff Oien wrote:
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