Coffee Bean Bark Recipes

Steps:

• Line a 9x14-inch baking sheet with a silicone baking mat.
• Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
• Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
• Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
• Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
• Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
• Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.

Steps:

• Place 1/2 of the chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow chocolate to burn. Remove from the microwave, stir to melt any remaining pieces, and let cool slightly.
• Drop a small handful of coffee beans into the chocolate and drench until completely covered. Fish out with a fork and drop onto waxed paper, making sure beans are separated. Repeat with remaining beans. Let cool until chocolate is solid, about 30 minutes.
• Meanwhile, melt remaining chocolate in the microwave; do not allow to burn. Stir once and cool slightly, about 2 minutes. Drop a small amount of chocolate-covered coffee beans into the melted chocolate at a time, until completely covered with a second coating. Place on a new sheet of waxed paper and let cool completely, about 30 minutes.

Steps:

• Pre heat oven to 150 degrees.
• Lay parchment paper on baking sheet and spread out white chocolate.
• Place in oven to allow morsels to melt.
• Roughly chop expresso beans in food processor (or you may choose to leave whole).
• Remove pan from oven and spread chocolate evenly across pan.
• Sprinkle with chocolate covered expresso bean.
• Garnish by drizzling melted semi sweet chocolate over pan.
• Allow to cool in fridge or freezer.
• Break apart into bite size pieces.
• Makes about 10 snack size baggie servings.

Steps:

• Cover a cookie sheet with waxed paper.
• Combine the chocolate chips and margarine in a microwave-safe bowl.
• Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth.
• Mix in the coffee beans until evenly distributed.
• Pour the chocolate out onto the waxed paper and spread into an even layer.
• Sprinkle the pieces of white chocolate evenly over the top and press in lightly to make sure they stick.
• Place in the freezer until set, about 5 minutes.
• Break into pieces and store in an airtight container.