This recipes’ a sweet native twist on your classic chocolate coated coffee bean. The River Mint cuts through the chocolate for a sweet choc-mint like flavour whilst the Lemon Myrtle infuses a lemon like essence to your white chocolate.
100 g white chocolate buttons
100 g milk or dark chocolate buttons
1 tsp dried Lemon Myrtle, ground (you can dry by hanging a small bunch of leaves upside down in a dry and airy place away from direct sunlight).
1 tsp dried River Mint, ground (you can dry by hanging a small bunch of leaves upside down in a dry and airy place away from direct sunlight).
1 cup coffee beans
Preheat the oven to 175˚C. Line a tray with baking paper and place in the refrigerator.
Place coffee beans on a baking pan and roast for 8 to 10 minutes. Set aside to cool.
In 3 separate batches (1 batch for each chocolate type) melt your chocolate. Place the chocolate in a heatproof bowl and place over a small saucepan of simmering water. Be careful to ensure the water does not touch the bottom of the bowl.
Once dissolved set aside add the Lemon Myrtle to the white chocolate and the River Mint to your darker chocolate, stirring until smooth. Remove from heat.
Halve your coffee beans between the two chocolates and stir so that the beans are completely coated. Remove your tray from the refrigerator as this will be used to rest your dipped coffee beans. With a slotted spoon remove the coffee beans allowing any excess chocolate to drip off before placing on your cooled tray. Repeat.
Once the coffee beans have cooled sufficiently, but while the chocolate is still a little soft, roll the beans in your hands to form round balls.
Refrigerate until set.