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Home » How To Make Chocolate Covered Coffee Beans

How To Make Chocolate Covered Coffee Beans

Many years ago, when I was young and naive, I decided to impress a first date by volunteering to accompany them on a single-day 50-kilometer hike.

I survived that day for one reason and one reason alone: Eating coffee beans for energy. Since then, I have refused to embark on any physical challenge without a full bag of these little energy powerhouses.

Whether your challenge is enduring a long hike, getting through a 12-hour workday, or finding the perfect edible Christmas gift, this whole coffee bean recipe is the answer. Home Grounds will guide you through how to make chocolate-covered coffee beans so that you too can survive whatever life throws your way.

Ingredients (+ Other Things You Need)

  • 100 grams chocolate bar
  • 1/3 cup coffee beans
  • cocoa powder (optional topping)
  • icing sugar (optional topping)
  • crushed nuts (optional topping)
  • coconut flakes (optional topping)
  • freeze-dried berry powder (optional topping)
  • melted white chocolate (optional topping)
  • A double boiler, or a microwave and a microwave-safe bowl
  • A measuring cup
  • A fork
  • Baking tray lined with parchment paper



9 minutes + 1 hour in the fridge


1/3 cup chocolate beans

Extra notes:

Flavored chocolates work well too, provided that any materials incorporated in the chocolate (nuts, dried fruits, candy pieces, etc) are in very small pieces.

Try a chili-flavored dark chocolate bar for a spicy heat, a mint chocolate bar for a wintery touch, or a white chocolate cookies-and-cream bar for an extra sweet treat.

Your choice of beans will impact the flavor profile less than the choice of chocolate, but it is still an important factor whether you’re buying coffee candy or making your own.

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Opt for a medium to dark roast which will have slightly more bitterness to offset the chocolate sweetness.

A good rule of thumb is to pair darker chocolate with lighter roasts and vice versa. Flavoured beans, like hazelnut or vanilla can also be used effectively.

Chocolate Coffee Beans

PRO TIP: It is easy to make your own double boiler by placing a glass or metal bowl over a saucepan of simmering water.

Steps To Making Chocolate Covered Coffee Beans

Now that you have all the ingredients, here are our step-by-step instructions:

1. Melt The Chocolate

chocolate chunks in a saucepan
melted chocolate in a saucepan

Bring the water in the double boiler, or saucepan, to a boil and reduce it to a simmer. Break the chocolate into chunks and add it to the bowl of the double boiler.

Stir continuously until you have a bowl of smooth, liquid chocolate. This can also be completed in the microwave by microwaving in 30 second intervals and stirring in between.

PRO TIP: Melting chocolate over direct heat can cause the chocolate to scorch and burn, producing a bitter flavour and unwelcome texture.

2. Coat The Coffee Beans

a spoon, melted chocolate, and asome coffee beans in a bowl

covering the coffee beans with chocolate

Remove the chocolate from the heat and stir in the coffee beans.

Make sure each bean is well-coated with chocolate and that no beans are clumped together.

Wait a few minutes before continuing to the next step. Allowing the chocolate to cool a little bit will cause it to thicken just enough to give a thicker coating to the coffee beans.

3. Separate The Coffee Beans

putting the beans on parchment paper

chocolate beans apart from each other

This step is not difficult, but it can be tedious. Just remember that your efforts will be well rewarded.

Using the fork, lift each individual coffee bean and allow the excess chocolate to drip off.

PRO TIP: If this step is taking a long time, or if you need a well-deserved break, your melted chocolate may start to firm up again. Just pop it back over the simmering water for a few seconds to melt it again.

Set the bean down on the parchment paper-lined baking tray.

PRO TIP: If you feel like getting more creative with your flavours, or if you’re making these beans as a gift and want them to look a little more festive, consider adding some toppings at this stage while the chocolate is still liquid. The sky’s the limit so get creative! 

4. Chill The Beans

Put the beans in the fridge or freezer to cool for at least an hour.

final product - chocolate covered coffee beans after putting them inside the fridge

At this point the chocolate will have firmed up enough to allow you to move the beans into a bowl or jar. Store the beans in the fridge or freezer.

PRO TIP: Eating coffee beans (in moderation) is a nutritious snack! They have a higher quantity of antioxidants than brewed coffee and offer a greater caffeine boost.

5. Add A Second Coat Of Chocolate (optional)

chocolate coated coffee beans after second coating

If you’d like your beans to have a higher ratio of chocolate to coffee bean, simply repeat steps 1 through 4 as many times as you would like. You could even layer different types of chocolate.

PRO TIP: You may wonder how commercial chocolate-coated beans get their shine. This is actually the result of a lacquer spray that is unavailable to the average home chef. Don’t worry! The taste and texture will be exactly the same.

Final Thoughts

Homemade chocolate-covered beans are a near-perfect treat. For more coffee-based desserts, check out our ​ultimate recipe list here.

A bite of bitter coffee coupled with a mouthful of creamy, sweet chocolate is the perfect energizing snack to fuel your next adventure, or even gift to your friends this holiday season.

Get creative with your choice of chocolate or coffee beans to customize these tasty bites for any occasion.

Did you enjoy this tutorial? Did you eat so many delectable chocolate coffee bites that you can hardly focus your eyes on these words?

Take a deep breath, try and stop your hands from shaking, and let us know in the comments.

Jovana D
I come from a country where people drink domestic coffee (what the rest of the world knows as Turkish coffee) and where Nescafe designates all instant coffees ever made. So, imagine my first encounter with, say, Hario V60...Yes, it was love at first sight.  Today I’m a moderate coffee connoisseur and a huge coffee lover. My favorite brewing methods are the V60 and traditional espresso-making. Yet, despite my country’s long tradition of Turkish-coffee-adoring, I somehow cannot stand it. That’s just too dark, even for me.

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