I’ve always wanted to make chocolate covered espresso beans. They’re delicious and bite sized and oh-so-pretty! However, every time I’ve tried, I’ve ended up with sparsely coated beans or something more akin to with walnuts, milk chocolate covered with coconut and milk chocolate covered with marshmallow. All of them were delicious, though I did hear quite a few murmurs that coconut was the best! The flavors from Velton’s Twilight worked amazingly well with all the variations. The dark chocolate covered espresso beans had a deep and robust flavor while the milk chocolate varieties were sweeter, which was nicely accentuated by the dark roast. My only regret? That I didn’t have a sweet chocolate mold that would make the chocolate covered beans look like coffee beans! Oh man, that would have been the icing on the cake. Maybe next time...
