If you are feeling a bit creative you could try the recipe below. The homemade Chocolate Covered Espresso Beans won't look as nice as the "already done" variety, and won't be as glossy in a shiny pack, but they'll sure taste as good. And on top of that you'll get the satisfaction of having made them yourself!
First you need to purchase some top-quality, freshly roasted, preferably organic, coffee beans. Since these will be eaten whole in the form of Chocolate Covered Espresso Beans, it's best to use Arabica coffee beans rather than Robusta coffee beans. Arabica is less bitter, and contains considerably less caffeine. For hard-core coffee addicts, however, Arabica may not contain enough 'kick'.
Recipe: Preheat oven to 350'F. Place the espresso beans on a baking sheet and toast for 8-10 minutes. Let cool. Melt the chocolate in a double boiler over barely simmering water until smooth and creamy. Drop in the espresso beans and stir until the beans are coated. Remove the beans with a slotted spoon and allow the excess chocolate to drip off. Place the beans on waxed paper, separating them so they do not stick together. When the coated beans are cool but the chocolate is still pliable, roll the beans in your hands to form round balls. Roll each ball in cocoa and set aside until the chocolate coating has set completely. Makes about 1 1/2 cups.
After the beans have cooled down somewhat, put the whole sheet in a freezer.
If you need glossier, individual beans, you need to use candy molds. Put individual beans in the moulds, and then pour the chocolate. The beans will be easier to pop out of their moulds if you mix a little peanut butter with the chocolate. This process is lengthier, but yields better-looking nuggets that are of more commercial value - that is, if you're thinking of selling your Chocolate Covered Espresso Beans.
