My first attempt at trying to make some chocolate covered espresso beans. After picking up some Michel Cluizel Cocoa Bean Pieces Coated With Dark Chocolate in Paris and not being able to buy them locally around here, I decided to try my own.

Some Ghiradelli 72% Baking Chocolate and fresh JC Espresso Beans from Jones Coffee in Pasadena.

Here I am tediously doing one by one.

Mixing in more beans

Cooling in the freezer

I made a bar with the rest

The end result, I wish I had something to make them round and smooth.

How do they taste? Pretty strong! Some whipped cream may go well with them and a tall glass of milk

I poured 4-5oz of chocolate into the pan. The heat was set to low. They melt fast, I was stirring often. Add in the beans and place them on wax to cool in the fridge or freezer. Viola!