My family was skeptical when I brought home chocolate coated coffee beans. They were pretty sure they would taste bitter, but after trying the chocolate coated coffee beans they all thought they tasted great. My husband said, “Coffee beans taste as good as coffee smells”. My husband and daughter pondered why the coffee beans tasted better than they expected and decided it was probably the fact that they were coated in chocolate. I told them to hold on because those coffee beans were about to get even better!
My daughter said my Coffee Bean Bark looked like a Jackson Pollock painting:
I made my coffee bean bark by melting chocolate and topping it with the chocolate coated coffee beans. Then I used my Cupcake Injector Decorating Set to pipe melted chocolate over the top of the bark. I used the wider injector tip to apply the white chocolate and then the smallest tip to add dark chocolate. I am not very proficient at using the frosting decorator yet, so it doesn’t look very elegant. Fortunately the bark is broken into pieces and nobody needs to know what it looked like prior to being broken unless you decide to publish the picture on the web.
- 10 ounces dark chocolate
- ⅓ pound chocolate covered coffee beans
- 4 ounces white chocolate
- 2 ounces dark chocolate
- Line a baking sheet with parchment paper
- Melt 10 oz. dark chocolate pieces in the microwave according to the directions on the package.
- Spread melted chocolate out on the parchment paper to your desired thickness.
- Sprinkle chocolate covered coffee beans on the melted chocolate.
- Place baking sheet in the freezer for 30 minutes.
- Melt white chocolate pieces in the microwave according to the directions on the package.
- Drizzle white chocolate over the bark.
- Melt 2 oz. dark chocolate pieces in the microwave according to the directions on the package.
- Drizzle dark chocolate over the bark.
- Place baking sheet in the freezer for 20 minutes.
- Break bark into pieces.
- Store in a lidded container.