- 6 ounces semisweet chocolate
- 1 cup dark roasted coffee beans
- In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.
- Remove from the heat and let cool and thicken slightly.
- In batches, drop the beans into the melted chocolate, coating completely on all sides. Remove and place on a baking sheet lined with waxed paper. Let dry completely.
- Store in an airtight container at room temperature.
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