Temper the chocolate by either melting it in the microwave or on the stovetop. The easiest way to melt it is in the microwave: place the chocolate in a heat-safe bowl. Place the chocolate in the microwave for 20-25 seconds. Remove the bowl from the microwave and gently give it a stir. Microwave the bowl for another 20 seconds and repeat. Microwave one more time for about 15 seconds and stir. The chocolate should be just nearly melted with a few small pieces of chocolate chips/chunks remaining. These will continue to melt as you stir.
Once your chocolate is melted, drop ½-1 tablespoon of espresso beans into the bowl of chocolate.
Using one or two forks, carefully coat each of the espresso beans in chocolate and lift them one or two at a time out of the chocolate.
Tap the fork on the side of the bowl to get rid of any extra chocolate, and then place the chocolate covered bean on a parchment covered sheet pan. Repeat until you’ve covered all of the espresso beans currently in the bowl.
Optional: If you wish to coat the beans with any toppings, make sure to do so while the chocolate is still liquidy and soft. If you wait until the chocolate firms up, some of the toppings may not stick. Sprinkle on the cacao powder, freeze dried fruit, hemp seeds, PB powder, collagen powder or sea salt.
Once you complete a sheet of chocolate covered beans, place the sheet pan in the fridge for a few minutes to help the chocolate firm up. If you’ve properly tempered your chocolate, the chocolate will look shiny and hard, and stay solid even at room temperature.