Reviewer:

galster

Reviewed: Jan. 22, 2012

This is a great recipe, only that it calls for too many coffee beans. I only used 1/4 cup in mine and there is plenty is every bite. Make sure you scale back on the beans, but be sure to experiment with different flavors of beans. I used hazelnut cream in mine and it gave the overall flavor and experience more depth.

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Reviewer:

MySweetCreations

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Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Jan. 7, 2012

A great addition to the holiday treats, and a plus that it's so easy to make! It looks lovely and tastes great. I did crush the beans slightly, then sifted out the smallest bits so I wouldn't have grit in the candy.

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Reviewer:

ESHIPLER

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Reviewed: Dec. 21, 2011

I like chocolate covered coffee beans, but I would've used half the beans! My mouth was just full off coffee grit once all the chocolate was gone! Chocolate (candy making) wafers work too, and then you don't have to use the margarine.

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Reviewer:

lisaxmarie19

Cooking Level: Intermediate

Reviewed: Sep. 6, 2011

LOVE this one, but it will wire me up too much! Maybe use decaf beans!

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Reviewer:

Monica

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jul. 25, 2011

I made this to give as a gift and it turned out so good! I did make a few changes though. I melted the semisweet chocolate chips and pured out on a greased foil-lined cookie sheet. I then sprinkled that liberally with toffee chips to give it crunch. I was a little afraid to use the whole coffee beans so I added some toasted hazelnut cappucino mix to the melted white chocolate and it was such a winner! I then poured the white chocolate on top of the semisweet then let it set in the fridge. It was incredible! So basically I ended up with what I called Hazelnut Toffee Bark.

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Reviewer:

the1stnoel

Cooking Level: Expert

Home Town: Lock Haven, Pennsylvania, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Mar. 13, 2011

I made this twice in one weekend to try out different methods. The first time I coarsely ground the coffee and swirled in the white chocolate at the end. The final result was a bit messy looking, thin and, as expected, gritty. The second time I left the beans whole and drizzled white chocolate on top after the bark had completely set. The final result was thick and beautiful! For both trials I scored the bark after 2-3 minutes in the freezer which made slicing once completely set very easy. This recipe yielded 24 nice-sized pieces. I bake part-time and I break down all my recipes to cost of ingredients - this recipe, using Starbucks whole coffee beans and Ghiardelli chocolate, cost $5.09/batch. All in all, this is a fast, easy, cheap and impressive treat that I'll be making again an again for friends and family.

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