Chocolate Covered Espresso Beans: National Bean Day

January 6 is National Bean Day! I know you're thinking garbanzo beans, kidney beans and the like, but for me there are really only two  important beans: chocolate beans and espresso beans! I love Chocolate Covered Espresso Beans... the rich sweetness of the dark chocolate and the crunchiness of the espresso bean. OMG! Depending on how many you eat, you could be wired up for days!

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.