Here’s a recipe that sounds pretty good (and easy) if you like chocolate and coffee – it’s a recipe for making coffee-infused chocolate. Seems pretty straightforward and obvious, though it never occurred to me before. I might give this a try sometime. Anyone else want to try it and report your results?
Coffee-infused chocolate recipe [via Make Blog]
I tried this last night and it worked pretty well and was pretty easy. I used hersheys special dark chocolate chips and some random coffee beans I had in the freezer. The chocolate was super easy to melt with a double boiler (I actually messed up and let it get too hot but it still didn’t break, I guess the Hersheys chocolate is designed to be idiot proof) and I found that the texture got too grainy before it tasted too much like coffee so the dark chocolate masks the taste well. The only problem I had was that the chocolate never really set up like a candy bar, so even though it’s refrigerator cold it starts to melt and get on your fingers the moment you pick it up. This, again, is probably because of the Hersheys chocolate chips being designed to stay soft even after they’ve been sitting in a cookie jar for a couple of days.
RESPONSE: Cool – good info! Thanks Justin! (Hey – why don’t you turn comments on in your blog? I want to comment!) :)
January 30th, 2006 at 10:33 am–Brian