HomeRoast Digest


Topic: Chocolate Covered Espresso Beans (35 msgs / 981 lines)
1) From: Tim TenClay
I would like to make some chocolate covered espresso beans this season
and was wondering if anyone could let me know where to get bean-shaped
molds?  Or has anyone used 3D round molds?
Any suggestions would be helped!
Grace and Peace,
  `tim
-- 
The content of this e-mail may be private or of confidential nature.
Do not forward without permission of the original author.
--
Rev. Tim TenClay, NATA #253
Dunningville Reformed Church (www.dunningville.org)
Blog:http://lexorandi.tenclay.org

2) From: True, Dennis W. FC1 (CVN69)
I'm very interested in how people do this I would love to make some but
haven't the foggiest idea where to start
Cmon people share the wealth on this I know there are lots that want to
know what you do...
Dennis
~~~~Already getting psyc'd for the holidays (since I missed last
year)~~~~

3) From: Obrien, Haskell W.
I'm curious about this one myself. (one of my local shops puts a couple
chocolate covered beans on the side of espresso drinks.)

4) From: Julie Tieszen
I did a quick search for recipes and found these. I'm sure there are many more out there.
Recipe #1
1/3 cup roasted coffee beans
1/2 cup chocolate chips
Melt the chocolate in
a double boiler until liquid and smooth. Drop in a handful of beans,
and stir them around. Scoop them out with a spoon, and set them out on
waxed paper. Keep them separate. Continue until all the beans are
covered. They will harden overnight, or if you are in a hurry, you can
freeze them for about half an hour. Once hard, they won't stick
together and can be stored in any air-tight container.
Recipe #2
1 cup roasted coffee beans
4 oz chocolate pieces
3 tbs cocoa powder
Melt the chocolate and
cover the beans, using the technique in Recipe #1. Let them harden a
little, but not completely. Roll the chocolate beans in the cocoa
powder, and then let them finish hardening.
I don't normally recommend flavoured coffees, but they can add a tasty twist to these treats. Try hazelnut or vanilla.
----- Original Message ----
From: "Obrien, Haskell W." 
To: homeroast
Sent: Tuesday, November 6, 2007 12:51:22 PM
Subject: RE: +Chocolate Covered Espresso Beans
I'm curious about this one myself. (one of my local shops puts a couple
chocolate covered beans on the side of espresso drinks.)

5) From: raymanowen
While "this e-mail may be private or of confidential nature," everyone that
peruses it is the target audience. Do with it what you will, or not. Or not
do.
I would put a layer of waxed paper in a cookie sheet. Dust it with fine
grated milk chocolate from a flour sifter and roll some very warm (just out
of the roaster) coffee beans across the chocolate dust.
Tilt, tip and swirl the sheet- or you might try rolling cooled beans through
a thin layer of "milk chocolate mud" on a warm cookie sheet. Remember, the
warm beans will quickly cool. and the cool beans will get hot.
Disclaimer: I'm Positive this is NOT how Big Candy does it, but you'll make
a delicious mess while you perfect the chocolate alloy. Keep the dogs at
bay- chocolate may be lethal to them...
Cheers, Mabuhay -RayO, aka Opa!
On Nov 6, 2007 10:33 AM, Tim TenClay  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

6) From: Rich
Neither coffee or chocolate is good for the dogs... And they like both.
raymanowen wrote:
<Snip>

7) From: W. Simon
I made some using a recipe like #1.  It worked very well.  They didn't turn
out smooth like the ones that are manufactured, but I'm sure they tasted far
better.
I used wax paper and cooled them in the refrigerator.
Results:
A small amount of beans goes a long ways.
Kids don't like them.
People either love them or hate them.
Wes
On 11/6/07, Julie Tieszen  wrote:
<Snip>

8) From: Larry Johnson
The smooth, shiny ones are tumbled with an edible wax in a thing that
looks sorta like a copper cement mixer. Hard to reproduce at home.
On 11/6/07, W. Simon  wrote:
<Snip>
-- 
Larry J

9) From: donhere043
Does anyone have an idea of how long these beans should be roasted? Or does it make a difference if you are eating the bean as apposed to grinding it for coffee?
Email and AIM finally together. You've gotta check out free AOL Mail! -http://mail.aol.com

10) From: John Brown
add grapes, raisins, and onions to that list.
Rich wrote:
<Snip>

11) From: David Martin
On 11/6/07, W. Simon  wrote:
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...
<Snip>
...
I get it now. The true purpose for chocolate covered espresso beans is
to keep children from getting into the chocolate stash! (I'm not sure
this would work with my kids though.) :-)
...

12) From: Larry Johnson
....and hops.
On 11/6/07, John Brown  wrote:
<Snip>
-- 
Larry J

13) From: James Raven
just feed your dog milk, especially if it's an indoor dog and enjoy!!!
Espresso dogs don't partake in the treat, they work for free   :-)  That's =
what's great about them.
<Snip>
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14) From: raymanowen
"...add grapes, raisins, and onions to that list..."
That reminds me of the original "*To-Fu*" when Khaldi's goats ate some
decaffeinated coffee cherries and expectorated. -ro

15) From: John Brown
funny Ray but they are a poison to dogs a friend dog got in to the 
chocolate stash and eat about a quarter pound.  that cost them close to 
a grand with the vet. and they damn near lost the dog.
raymanowen wrote:
<Snip>

16) From: Jerry Procopio
Alchemist John has a coffee bean mold on his Chocolate Alchemy website http://shop.chocolatealchemy.com/products/coffee-bean-moldbut this is a 
rather large chocolate mold, not a mold for a single coffee bean.  He 
states in his description: "Each mold contains 30 cavities and each 
chocolate coffee bean is just under 1/4 oz (0.23 oz). These could be 
used to make you own chocolate covered coffee beans, but they are a 
little large for that really and not what they were intended for".
Good luck... If you find something, I am certainly interested too.
JavaJerry
Tim TenClay wrote:
<Snip>
begin:vcard
fn:JavaJerry
n:;JavaJerry
org;quoted-printable:JavaJerry's™ Custom Home Roasted Coffee Beans ;RK Drum roasting in Chesapeake, VA
email;internet:JavaJerry
title:HomeRoaster
tel;cell:757.373.3500
note;quoted-printable:JavaJerry's™ Custom Home Roasted Coffee Beans
=
	RK Drum roasting in Chesapeake, VA
x-mozilla-html:TRUE
urlhttp://members.cox.net/javajerry/javajerry.shtmlversion:2.1
end:vcard

17) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Asking around I did find one person that said:
 
follow recipe #1 but place on a frozen cookie sheet or slab (marble slab
used for dough would be perfect) roll around to obtain a circluar shape
they will harden quickly so you have to be fast...
 
Dennis

18) From: True, Dennis W. FC1 (CVN69)
Would it take 2 beans in each mold instead of 1? (Because of the size)
Dennis

19) From: James Raven
Wow, it's so hard to believe that it's so hard to find somebody that knows =
something about making these tasty little treats , or acquiring the proper =
molds for making them. I think someone has a secret their aren't sharing? 
Good Luck to us all who search out the hows and how tooooz!!
Post if you find out, mucho appreciation.
Thanks,
Jim 
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettingsWindows Live Hotmail and Microsoft Office Outlook  together at last. =
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20) From: Lynne
Did a search -http://tinyurl.com/24qeqhfor molds (scroll down). Lots of recipes on the web - most seem to be
the same, they suggest
melting chocolate chips for the coating. Remember the quality of the
chocolate is important, though -
I'd use a good quality, (especially don't want to ruin any good SM's beans!).
To get the shine & bite that chocolate should have, you need to temper
it. Just do a google search -
Jacque Torres used to show a way to temper with a microwave that's
really easy. I'm sure you could find
the same info on the internet.
Good luck, & let us know how they turn out.
Lynne

21) From: Homeroaster
On a boy scout camping trip last year, I roasted beans over the campfire and 
melted dark chocolate in a makeshift double boiler.  To this we added a 
bunch of beans and scooped spoonfuls onto waxed paper.  Each spoonful had 
five or six beans in it.  They were nicely shaped and very yummy.  No 
frills, but it did the trick.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

22) From: Lynne
Mmm - I'd take that over smore's any day...
:P
On Nov 6, 2007 7:07 PM, Homeroaster  wrote:
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23) From: Alchemist John
OK, I didn't read the whole thread, but I carry them.http://shop.chocolatealchemy.com/products/coffee-bean-moldIt is what you asked for, but not what is used to make classic 
chocolate covered coffee beans.  Those are panned.  These molds will 
hold 2-4 beans.  They usually don't line up well enough to use to 
molds and make it truly 3d.
At 09:33 11/6/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

24) From: Peter Z
Okay,
I confess!!!
A couple of years ago I roasted and made some chocolate that I got from 
Alchemist John.
It was great! But I decided to try making some of those chocolate 
covered coffee beans :)
At a thrift store I found some kind of small ice cube tray with lots of 
little rounded sections about the size of a gumdrop. or about 2-3 times 
the size of a coffee bean.
There were also some small ice cube trays that had square cubes, but I 
did not try those.
The first batch I tried with ground coffee, as per someones suggestion 
on the list,
and it was just terrible!
So I had to 'convince' folks to try the roasted Harrar bean in it's 
whole form.
Let me say this about that!
These chocolate covered beans were sooo goood that it was an effort to 
STOP eating them!
Indeed! A friend who is diabetic, tried one.
When cautioned that he was eating too many for his own good, he replied:
"I don't care, these are too wonderful!"
He chose to have an injection to be stable rather than forgo the beans.
Have not made anymore of them since.
Afraid of gaining too much weight, and harming my friends!
They were awesome though!
I bet you could find such a mold in candy making sections of shops, or 
even a specialty ice cube tray.
Hope this helps,
PeterZ
James Raven wrote:
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25) From: Justin Marquez
Same thing may be true for humans, too...
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Nov 6, 2007 12:51 PM, Rich  wrote:
<Snip>

26) From: Douglas Erickson
No-no.  Both are vital for humans 
Doug

27) From: James Raven
Hey thanks Peter, that sounds like an option, but I don't know how the plas=
tic molds will handle the very warm chocolate? But I do appreciate the sugg=
estion. 
Jim
<Snip>
ws something about making these tasty little treats , or acquiring the prop=
er molds for making them. I think someone has a secret their aren't sharing=
?
<Snip>
a
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scribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Get it now.
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0626971033
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cribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettingsClimb to the top of the charts! Play Star Shuffle: the word scramble =
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28) From: Alchemist John
Yes, chocolate is bad news for dogs - shuts down their temperature 
regulation ability.  Never heard of or had a problem with coffee 
thought.  Had a Lab who adored coffee with milk and sugar.  No problem
At 14:11 11/6/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

29) From: Larry Johnson
Should be fine, Jim. I've never molded chocolate, but I do know that it
melts at relatively low temps. The way I melt it when I need to for a recip=
e
is to boil water in a pan, take it off the heat, put the chocolate in a
smaller pan, and position it over the hot water without letting the
'chocolate' pan ever touch the hot water. The chocolate melts while I stir
it. I'm sure the molds would hold up to whatever temp the chocolate would b=
e
at that point.
On Nov 6, 2007 10:42 PM, James Raven  wrote:
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-- 
Larry J

30) From: Alchemist John
Melted chocolate used for molding should NOT be warm.
85 F at the most.  Over that and you are going to 
lose the temper in the chocolate, it won't have a 
nice shine or snap, it will go chalky, and the 
texture will be odd.  Have I scared anyone off?  It isn't that bad really.http://www.chocolatealchemy.com/temperingmolding.phpAt 03:15 11/7/2007, you wrote:
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 homeroast
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http://shop.cho=colatealchemy.com/products/coffee-bean-mold 
<Snip>
 season
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 bean-shaped
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http://sweetmari=as.com/maillistinfo.html#personalsettings
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http://sweetmari=as.com/maillistinfo.html#personalsettings
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as.com/maillistinfo.html#personalsettings
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

31) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
 
	Nope that actually sounds easier to work with at 85 F.      so
if I get a mold.....
	 
	I put 85 F Choc in the it and then 1-3 beans in then a little
more choc (BTW is choc at 85 F a paste or liquid?) to fill out the mold?
	does that sound about right?
	 
	I think I'll make some choc covered IMV when I get back
inport...yummy!!!!
	Dennis

32) From: James Raven
Thanks for your input. Any specific chocolate you use for best results? To =
help keep the shininess? I understand that commercial places use some sort =
of edible wax, so thought I'd look for the next best thing. Any info much a=
ppreciated.
Hava Good Day
From: lilboybrew
To: homeroast
Subject: Re: +Chocolate Covered Espresso Beans
Date: Wed, 7 Nov 2007 06:15:24 -0500
Should be fine, Jim. I've never molded chocolate, but I do know that it mel=
ts at relatively low temps. The way I melt it when I need to for a recipe i=
s to boil water in a pan, take it off the heat, put the chocolate in a smal=
ler pan, and position it over the hot water without letting the 'chocolate'=
 pan ever touch the hot water. The chocolate melts while I stir it. I'm sur=
e the molds would hold up to whatever temp the chocolate would be at that p=
oint.
On Nov 6, 2007 10:42 PM, James Raven  wrote:
Hey thanks Peter, that sounds like an option, but I don't know how the plas=
tic molds will handle the very warm chocolate? But I do appreciate the sugg=
estion.
Jim
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ws something about making these tasty little treats , or acquiring the prop=
er molds for making them. I think someone has a secret their aren't sharing=
?
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ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettingsClimb to the top of the charts! Play Star Shuffle: the word scramble challe=
nge with star power.http://club.live.com/star_shuffle.aspx?icid=starshuffle_wlmailtextlink_oc=t

33) From: James Raven
Thanks for your input. Any specific chocolate you use for best results? To =
help keep the shininess? I understand that commercial places use some sort =
of edible wax, so thought I'd look for the next best thing. Any info much a=
ppreciated.
Hava Good Day
From: lilboybrew
To: homeroast
Subject: Re: +Chocolate Covered Espresso Beans
Date: Wed, 7 Nov 2007 06:15:24 -0500
Should be fine, Jim. I've never molded chocolate, but I do know that it mel=
ts at relatively low temps. The way I melt it when I need to for a recipe i=
s to boil water in a pan, take it off the heat, put the chocolate in a smal=
ler pan, and position it over the hot water without letting the 'chocolate'=
 pan ever touch the hot water. The chocolate melts while I stir it. I'm sur=
e the molds would hold up to whatever temp the chocolate would be at that p=
oint.
On Nov 6, 2007 10:42 PM, James Raven  wrote:
Hey thanks Peter, that sounds like an option, but I don't know how the plas=
tic molds will handle the very warm chocolate? But I do appreciate the sugg=
estion.
Jim
<Snip>
peterz
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ws something about making these tasty little treats , or acquiring the prop=
er molds for making them. I think someone has a secret their aren't sharing=
?
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but this is a
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0.23 oz). These could be
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nge with star power.http://club.live.com/star_shuffle.aspx?icid=starshuffle_wlmailtextlink_oc=t

34) From: Lynne
Wow, John - I realized that you worked with chocolate - but didn't
realize the extent until I saw your site...  I haven't worked with
chocolate for ages (and all I ever really did was make homemade treats
for my kids' Christmas stockings...)
just what I need, another addictive hobby...
: >P
Lynne

35) From: Jerry Procopio
I know this response is waaaay late... but.... I used the jello bean 
mold that I won in a tradition from Kris B to make some chocolate 
covered coffee beans.  I used 4 day old IMV that was roasted C/C+.  I 
thought it might be a little light, but when I bite into the coffee 
bean, first there is a crunch, then there is a burst of coffee flavor 
that melds with the dark chocolate in the nicest way.  That said, I 
don't think a darker roasted bean would be unpleasant at all.
Jerry
donhere043 wrote:
<Snip>
begin:vcard
fn:JavaJerry
n:;JavaJerry
org;quoted-printable:JavaJerry's™ Custom Home Roasted Coffee Beans ;RK Drum roasting in Chesapeake, VA
email;internet:JavaJerry
title:HomeRoaster
tel;cell:757.373.3500
note;quoted-printable:JavaJerry's™ Custom Home Roasted Coffee Beans
=
	RK Drum roasting in Chesapeake, VA
x-mozilla-html:TRUE
urlhttp://members.cox.net/javajerry/javajerry.shtmlversion:2.1
end:vcard


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