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3 Tips to Get You the Best Chocolate Covered Coffee Beans

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People who discovered chocolate covered coffee beans would positively swear that there was nothing more sinfully tasty that this combination. The number of fans for this type of coffee is growing fast and its popularity is a great indicator to its amazing taste and flavor.

Do you plan to buy or make chocolate covered coffee beans? Read on to find out what you should do to get the best there is.

When you plan to buy chocolate covered coffee beans you need to be careful so that you get the best that money can buy. There are three very critical aspects to which you should pay attention when you buy this type of coffee, i. e. the quality of the coffee beans, the quality of the chocolate and the quality of cooking.

The Quality of the Coffee Beans

If you want the best possible chocolate covered coffee beans; you need to start from scratch. The basic ingredient is coffee; unless the quality of the coffee beans you choose is high you cannot expect the quit product to be qualitative. The best would be to choose the type of coffee beans you normally use for this purpose. In case you have no preference, take a few beans of whatever coffee is available and test each type separately with the chocolate to find out which one gives you the most delightful taste.

The Quality of the Chocolate

Milk chocolate is the most popular choice for chocolate covered coffee beans today, but you could experiment with other types of chocolate such as white chocolate, dark chocolate, bitter chocolate and so on. Whatever type you choose ensure that you get the best quality there is for best results.

The Quality of Cooking

You have the best beans and the best chocolate and now all you need to do is cook it. A lot depends on the way you cook it, so be careful. The temperature of the chocolate should be just right so it would not get stuck to the bottom and burn for which purpose you need to be very vigilant when you cook it, especially when you do it in a microwave oven. Your objective should be to get the chocolate just soft enough so you could roll the beans in it.

If you are doing it for the first time, take care that you do not burn your hands when you roll the beans in chocolate. This is another reason why the cooking temperature should be just right.

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This entry was posted on Friday, July 11th, 2008 at 9:00 am and is filed under Coffee Beans. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 Responses to “3 Tips to Get You the Best Chocolate Covered Coffee Beans”

  1. Judith Maenner Says:
    May 3rd, 2010 at 6:45 pm

    sounds like it hurts then you would smell like coffeee it might work

  2. Hannelore Civcci Says:
    May 5th, 2010 at 6:21 pm

    I don’t know and surefire way to get out the water stains but I can tell you a lil trick to make it look as though the water stains have disapeared. I make a paste using a little bit of ground coffee any brand works and water. Use a clean cloth and rub this paste on the areas that have the water stains. Rub till you achieve the desired color Make sure you wipe up all coffee grounds,then let dry. I have been doing this with my coffee table and it still looks good after 6 years of use. Also as I’m sure you have already figured out coasters are a good thing to prevent future water marks, good luck!! :)

  3. Delbert Litten Says:
    May 29th, 2010 at 8:58 am

    it can be addictive…but not everyone who drinks it is addicted..i drink coffee every so often maybe once a month if that i like coffee but not all the time.

  4. Terrance Daloia Says:
    May 29th, 2010 at 9:50 pm

    It’s because if you keep hot water,the coffee will melt not dissolve not giving it that delicious coffee taste.

  5. Ayanna Schumacker Says:
    June 16th, 2010 at 7:52 am

    You can buy products specifically marketed for this task, or buy some white vinegar and mix it 50/50 with water and run it thru the normal cycle. Make sure you run clear water thru the normal cycle at least twice after that.

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