Wednesday, January 25, 2006

Chocolate-covered espresso beans are the best. I bought back a bag from Tazza D'Oro, one of the oldest and best coffee bars in Rome.

But you don't have to go to such lengths to get it. And while they are available in Singapore, it's probably a lot cheaper if you make them yourself. Here's a recipe, thanks to DillDoe via Boing Boing (through a post nicely entitled "How To Make Chocolate Speed").

What You Need
Semi-Sweet Chocolate chips (or block)
Coffee beans (maybe canned)
Wax paper
Butter knife (or small offset spatula)

First, ground up your coffee bean. Should be a coarse ground and not too fine.

Next, melt your chocolate (follow direction on back of package). You can use a double boiler, heat pad, etc. Easiest way is to put it on your wax paper and melt it in your microwave. Save on wash up and no burnt chocolate (unless you microwave it too long).

Microwave time should be the same, 1 min on medium high. Test to see if it melts. If not, nuke it for 30 secs more on medium high and test. Repeat 30 secs till you get a nice melted product.
Be careful not to microwave it too long or you'll burn your chocolate.

Take your chocolate and stir it with your butter knife or spatula till all the chips are melted. Then sprinkle your coffee grounds into the chocolate and mix. Add as much as you want, good ratio is 2 parts chocolate to 1 part coffee (or 3-2 for more coffee). Mix it well and spread it out on the wax paper to about 1/8" thickness.

Toss in fridge/freezer till the chocolate sets (or just leave it out if the temp is cool enough)

Cut into 2x2 pieces and enjoy your caffeine boost. 2 pieces should wake you up.

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