Line a standard baking sheet with parchment paper. Set aside.
Chop the dark chocolate and place it in a heatproof bowl.
Set bowl of chocolate over pot of water. Ensure water does not touch the bottom of the bowl.
Bring a pot of water to a simmer.
When the chocolate is almost completely melted, remove it from heat and stir to finish melting. (Read notes if using the microwave to melt chocolate).
Add the espresso beans.
Stir to completely coat the espresso beans with the melted chocolate.
Using a fork or a dipping tool, Transfer the evenly coated chocolate coffee beans to parchment paper one by one and in a single layer, keeping them separate. Remove as much excess chocolate as possible.
Continue in this manner until all the coffee beans have been transferred.
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Notes
Make sure any equipment that comes into contact with the chocolate is completely dry and without any moisture.
Using dipping tools or forks with long handles makes it easier to lift up the beans and drain the excess chocolate.
For the best results, set the bowl with the melted chocolate over a pot of hot water. This helps keep the liquid consistency of the chocolate.
The most important thing to remember when melting chocolate is to ensure that the chocolate is melted over low heat and that you pay close attention so it doesn't scorch.
Using the microwave: If you are melting the chocolate in the microwave, place it in a microwave-safe bowl Use short bursts of heat, at 15-second intervals, stirring in between each one.When the chocolate looks glossy yet maintains its form, mix it to uniformly distribute the heat. Keep stirring until the residual heat in the chocolates melts the rest of the chocolate pieces.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.