5 Ingredients or Fewer

Spiced Cocoa Coffee Beans

October 11, 2010
2 Ratings
  • Serves 1 cup
Author Notes

This recipe is based on the traditional chocolate covered espresso bean. Here, I have added a spicy coating to bump up the flavor. - slulibby —slulibby

Test Kitchen Notes

These beans were a major help, powering me through the day after I had to take a red-eye flight this weekend! They're pretty intense but easy to crunch on. The musky, aromatic cinnamon and cocoa add lovely accents to those same notes in the coffee beans. I found it hard when dipping the beans, to coat them thickly enough with chocolate to get quite the full sweet counterpoint I was looking for. If I make them again, I will scoop little puddles of chocolate out with the beans to harden around them, to get that little bit extra. I have to admit, I lost patience with coating just a couple of beans at a time. By the time I was about halfway through, I dumped the rest of the beans in, stirred them around to coat them in the chocolate, and then spread them out on the wax paper. They weren't quite as pretty, but it worked well. - fiveandspice —The Editors

What You'll Need
  • 1 cup roasted coffee beans
  • 1/2 cup semi-sweet chocolat chips
  • 3 tablespoons cocoa powder
  • 1 tablespoon cinnamon
  1. Place the chocolate chips over a double boiler, and allow to melt.
  2. Drop in a few beans and stir. Spoon them out and place on waxed paper. Continue with the rest of the beans.
  3. In a shallow bowl, combine the cocoa and cinnamon. Once the beans have just begun to set, roll them in the cocoa mic.
  4. Allow beans to harden over night, or speed up the drying process by placeing them in the freezer for a few hours.

See what other Food52ers are saying.

  • bronwyncatena
  • slulibby
  • Nora

3 Reviews

bronwyncatena April 20, 2011
We used to make something like this at a restaurant I worked in. We would melt the chocolate in a very large bowl (as large as possible!) Then dump in all the beans at once and stir to coat. Place in the walk-in fridge and come back to it every five minutes or so to stir and coat. The chocolate will eventually harden and build up a nice coating on the beans. You lose a little of the chocolate to the side of the bowl, so maybe melt more than called for in the recipe.
slulibby October 28, 2010
What I have been doing is dropping in a few at a time, rolling them, and scooping them out using a large slotted spoon or Chinese spider . I have always left them individuallly, however, I think the idea of a cluser is really good.
Nora October 28, 2010
Ummm. Question: are you dropping the beans individually, or do you drop the "few" in a little clump? Thanks.