Racing against the clock....part 6

You all can only imagine the smells that permeate my kitchen and most of my house during the holidays! I made a big batch of  Chocolate Expresso Beans to fill some of the containers I'd been saving to alter for gift giving. I made a huge batch, but...well...umm...we ate most of them so they never made it out the door! Good thing I sat a small bowl of them in the cabinet! There was just enough to fill this one tiny container that I'm dropping into my hubby's stocking! This tiny tag features a suhweet image from Bugaboo Stamps. I've also decided to share this recipe below! Enjoy and Merry Christmas!!

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Chocolate-covered Espresso Beans

1 lb. Dark Roast Espresso Beans (Light roast is too acidic)
3/4 lb Good quality Bittersweet Chocolate - chopped fine
¼ lb Milk Chocolate - chopped fine (I used Hersheys, because it has more emulsifiers)

Directions: Place all chocolate in a microwave-safe bowl and pulse on and off every 10 seconds. (Why? Because burnt chocolate is yucky and chocolate tends to burn easily!) Stir between each trip to the microwave to even out temperature and thus melt the chocolate more evenly.
When chocolate is melted, add ½ of the beans. Stir to coat. Remove each individual bean the chocolate using 2 forks. Place on a waxed or parchment paper covered jellyroll pan to set. You don’t want a mass of chocolate and beans, they are much better individually coated – even if it is tedious! Add the other 1/2 of the beans when you've completed removing the first batch. Once the chocolate is set, package them for well deserving family or friends (or eat them and give everyone else coal!).