Ingredients: 1 1/2 cups Organic Espresso Beans.
(2) 3.5OZ Dark Chocolate Bars. (I used Green & Blacks Organic Dark Chocolate 70% Cacao for one bar, and Lindt Excellence 70% Cocoa Smooth Dark for the other bar. Melted together. Note, Lindt is slightly higher sugar content and Green & Blacks has a MUCH MUCH higher IRON content for the same serving size!).
(Wax paper or parchment paper).
Melt chocolate on LOWEST HEAT POSSIBLE. Once melted, stir in espresso beans and turn heat off. If applicable, use spatula or stir utensil that won't scratch the pan. Have wax (or parchment) paper lining a cookie sheet and spread the chocolate covered beans over the surface. Let sit at room temperature for about 15 minutes or so...then place sheet in fridge and let solidify. It should take less than an hour. Remove and break apart the dangerous mass of goodness. Store in glass in fridge. Eat with caution ;) ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
Ideas: Try different coffee beans and chocolates. I chose those particular dark chocolates because I pretty much don't do dairy/gluten. You might find ones actually certified gluten free.....vegan.... and so forth, but I think I'm okay with these.
Here is a link to an article talking about chocolate and coffee health benefits & considerations.
