FYI: You can make these with either coffee or espresso beans. The taste will change with the type of chocolate and the type of bean. Experiment with chocolate from different areas, as well as coffee from different parts of the world! However, I'm a big fan of Espresso Beans! I like the contrast and they're really roasted.
CHOCOLATE COVERED ESPRESSO BEANS
1/3 cup roasted espresso beans
1/2 cup dark chocolate, 70%-85 % cacao, organic, fairtrade
Melt chocolate until smooth in a double boiler or in a saucepan over another saucepan with simmering water on the bottom. Drop in a handful of beans and stir around. Lift out with two salad forks (letting extra chocolate drip a little back into the mixture), and set the beans on wax paper (or silpat mat). Keep the beans separated. Continue until all beans are covered and on the paper or mat. Let beans dry completely. They will harden overnight, but you can freeze them for about half an hour, if you can't wait! Once hard, the beans won't stick together. Store in air-tight container.