Chocolate Covered Espresso Bean Ducks Recipes

Steps:

• Melt the chocolate by breaking it into pieces and warming it slowly in a saucepan over a very low heat.
• When the chocolate is melted, stir in the roasted coffee beans.
• Keep mixing until they are coated in chocolate.
• Lift them out with a fork and drop them onto parchment or waxed paper.
• Separate the beans from one another, then drop into cocoa powder and leave to harden.
• Remove the beans with a palatte knife and keep in a sealed container.

Steps:

• You will also need: rubber ice-cube trays, or candy molds in the shape ducks.
• Melt the Chocolate:.
• In a double boiler, boil water in the bottom level of the double boiler pot.
• Bring the water to a rolling boil.
• Add chocolate chips to the top level, then slowly stir in the cream.
• Stir until the mixture is smooth and thin. Lower the heat and stir occasionally until it is time to use the chocolate.
• Prepare the Trays:.
• Lightly powder the rubber trays with unsweetened cocoa.
• Fill each duck reservoir half-way with chocolate. Place 3 coffee beans in each reservoir.
• Add more melted chocolate to each reservoir, enough to fill each duck to the top.
• Lightly tap or jiggle the tray on the countertop. This will settle the chocolate and ensure that there are no air pockets in the candy.
• Then take a knife and scrape the excess chocolate from the tray.
• Glide the knife over each reservoir to create a smooth surface for the back of the candy.
• Final Step:.
• Put the candy trays on a flat surface in the freezer for approximately 10 minutes.
• Remove the candy and gently remove the ducks from the tray.
• This is not as difficult as removing ice cubes since the duck trays are rubber and are very pliable.
• You'll notice that the powdered cocoa has given the candy a matte finish.
• Now place the ducks on a plate or put them in an Easter egg for final presentation.