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Topic: Chocolate covered coffee beans..?  (Read 672 times)
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Dead_Angel
« on: December 26, 2004 02:50:39 PM »

I got a tiny bag of them for Christmas (like 20 in there) and I'm *totally* addicted. Does anyone have a recipe to make them?? They seem pretty simple but I'm a total ditz in the kitchen so I really need a step-by-step to help me. thank you!  Cheesy
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NynaeveAS
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I'm pretty enough for both of us.


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« Reply #1 on: December 26, 2004 03:06:31 PM »

Agh! Now I'm craving them!  I found 2 recipes here:
http://coffeetea.about.com/library/weekly/aa121602chocbeans.htm

I haven't made either yet but I am heading to the kitchen with recipes in hand.  I just got some great beans today so if I have cocoa powder, I'll do the second one.  Otherwise I'll try the first one.  I'll keep you posted on the results.  Must have cooffeeeeee bbbeeeaaaannnnns......

Modify: I tried recipe #1 there.  Good but too little chocolate covering was the result .  It of course may be my method.  I'm not great with working with chocolate.  After noticing that my beans weren't getting covered as desired I did the last handful in a 3 piece clump.  Maybe that got more chocolate.  I did tast test one of my first ones by the freezer method and I feel much better now.
« Last Edit: December 26, 2004 03:48:39 PM by NynaeveAS » THIS ROCKS   Logged
julieatcocoabliss
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mmmmm...... chocolate!


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« Reply #2 on: December 28, 2004 07:21:18 AM »

Those recipes are good, the gooey chocolate is normal if using real chocolate.... if you have patience and a thermometer (even a plain candy thermometer and good eye sight), try tempering the chocolate, eg.:

line a cookie sheet with wax or parchment paper

if not using drops or chips, chop the chocolate (food processor, with a knife, grate, etc) in small bits

take 75% of your chocolate and melt in double boiler over hot - not boiling - water

take temp, make sure it DOES NOT go over 135oF

stir constantly with heat proof rubber or silicone spatula

let chocolate cool down a bit

add rest of chocolate (25%) a bit at a time, stirring constantly

monitor the temperature - let it drop to between 84-86oF if using milk chocolate, 88 and 90 if using dark - if the chocolate is not all melted, try to remove the solid bits

dip beans - you can probably throw in up to 10 at a time - and pick them up again with a fork

drain excess by tapping fork on the side of double boiler top

drop on wax/parchment paper

put in fridge for 10 minutes tops

voila! chocolate covered coffee beans that you can store at room temperature

it's harder than it sounds.... if adding chocolate, stirring and monitoring temperature, it's almost fool proof.... a little involved but results well worth it

another option to by pass tempering is to add vegetable oil to your melted chocolate but it's best to keep in fridge - haven't tried that but have seen this in countless recipes

julie
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Julie
Professional Chocolatier
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