Ingredients
1 cup high quality coffee beans
125g chocolate (dark or milk, to your preference)
3 tbsp cocoa powder (optional)
Method
Preheat oven to 180C/350F. Spead the beans on a baking sheet and roast them for 8 to 10 minutes. Let them cool to room temp.
Melt chocolate in a double-boiler until smooth.
Mix the beans into the chocolate and stir gently until well coated.
Remove the beans with a slotted spoon (or two forks) and let the excess chocolate drip. Spread out the beans on a piece of grease-proof paper so that they don’t touch each other. When the beans have cooled sufficiently but the chocolate is still malleable, roll the beans to form small balls.
Optional: dust the balls with cocoa powder and set aside until completely firmed up.
Alternatively, make a bark!
Roast the beans as previously described. Line a baking tray with parchment paper. Melt 200g milk chocolate and 200g dark chocolate separately then allow to cool slightly.
Pour most of the chocolate onto the tray, roughly swirling together. Sprinkle over the coffee beans, then drizzle over the remaining chocolate. Optionallydust with cocoa powder and cane sugar. Chill until set, then break into big chunks before serving.