Barking Up the Chocolate Coffee Tree

Busy, busy, busy! It’s October again and the days are rushing forward like a quarterback during the Homecoming game! There’s no stopping him and there’s no stopping the autumn leaves falling or the cold weather creeping in. It also doesn’t help that we turn back the clocks and the days are shorter. When the moon shows its face at 6 PM instead of 9 PM, I want to curl up on the couch with a cup of tea and a good movie.

Yet when the morning comes, it comes too fast. I hear it from everyone. “I’m so tired.” No one seems to get enough sleep and everyone wants the jolt of caffeine to give them an extra kick start. Why do you think the coffee shops are so busy from 7 to 9 AM every morning? They know their clientele. They know that first cup of the morning is going to make or break their routine. Coffee is the magic potion to open eyes and ease us into Monday madness or pull us over the Wednesday Hump. On Fridays we celebrate with a salted caramel espresso topped with extra whipped cream and sprinkles. It is the weekend and we deserve a little treat. It seems every day is a day that deserves coffee and during the autumn and winter months, we need it even more.

Mornings call for coffee, however, afternoons demand chocolate. From school children to busy office workers, from stay at home parents to governmental officials, when 3 PM rolls around we all want a snack. Or maybe I should say, we NEED a snack. Our stomachs begin to grumble and our energy plunges. Vending machines scream our names and convenience stores throw chips and candy bars at our heads. We clamor for something to get us through the afternoon until its time for dinner.

It was one of these demanding afternoons that I discovered a marvelous delicacy called Espresso Beans. I couldn’t believe that those little beans we grind for our favorite drink could actually be eaten! I wondered how that idea came about and who was the first daredevil to give it a try. Did he try them freshly picked and raw or did she wait until the beans were roasted. For the newest coffee connoisseur, it is important to know that the difference between coffee beans and espresso beans is the amount of time the seeds are roasted. Both coffee beans and espresso beans are seeds of the coffee “cherry” produced from the same coffee plant. The only difference between regular coffee and espresso is that the bean is roasted at a higher temperature for a longer time in order to release more oil inside the bean to produce espresso. That’s why the flavor is more intense and bolder.

Imagine then the perfect combination of rich, deep coffee wrapped in creamy, smooth and indulgent chocolate. My mouth could barely grasp the passion of flavors. And no one can eat just one! Each piece entices your taste buds to pop one more and then another. If my family hadn’t been there to share my new found pleasure,  I probably would have eaten the whole pound.  I was hooked.

My recipe today is a product of my obsession. Although chocolate covered espresso beans are delectable on their own, I wanted to experiment with them and create a new candy for my holiday parties. Whether it was Halloween, Thanksgiving, Christmas or New Year’s, I wanted something unique with a more mature taste.  I developed Chocolate Espresso Bark. Based on the traditional Peppermint Bark sold in all the stores and made by faithful friends, I switched out my ingredients for a sweet treat that melts in your mouth in the afternoon and keeps you charged on those blustery winter mornings.

Chocolate Covered Espresso Bean Bark

Ingredients:

1 package (12oz) white chocolate chips ( I used Wilton White Candy Melts for easy melting.)
1 cup Chocolate Covered Espresso Beans. ( I found Dove Chocolate Discoveries has the best flavor and bean.)

9x13 pan
Parchment paper/ wax paper

Instructions:

Line pan with parchment paper so ends hang off the sides. This will make it easier to remove bark and break into pieces.

Chop ¾ cup of espresso beans with a food processor, or place in Ziploc bag and crush with a hammer. Pieces should be broken, but not minced. Some powder is acceptable, it adds more flavor.

Place white chips or candy melts in microwave safe bowl. Microwave for 30 seconds and then stir. Repeat melting for another 30 seconds. Stir again. Candies should be melted, if not, heat again at 10 second intervals. Always remember to stir. Do not over melt!!

Add crushed beans to white chocolate and stir completely. Pour into prepared pan. Let sit and harden. If you want to rush the process, place in the refrigerator.

When completely hardened, break into various size pieces. Store in airtight container until there is no candy left!

Makes great presents for your family, friends and all those people who love chocolate and coffee!

If you prefer, milk or dark chocolate can also be substituted for the white. Wilton makes a variety of colored melts, experiment with your favorites.


**For Dove Chocolate covered espresso beans, check out this site to order. https://www.mydcdsite.com/pws/aprilhale/tabs/index.aspx

**To purchase my cookbook with more of these delicious recipes,  go to
http://amzn.com/150080598X