Chocolate-Covered Espresso Beans

1/2 pound of good, dark-roasted coffee beans (you can use French, Italian, espresso -- whichever you prefer)

12 oz. bittersweet or semi-sweet chocolate (use a brand you really like)

Spread the coffee beans out on a cookie sheet or cutting board lined with waxed paper or parchment. Melt the chocolate over a double boiler or in the microwave. Pour the chocolate over the beans, stir to coat, and refrigerate till hardened. Break into pieces and eat.

You can make a slightly fancier, shinier version of this if you take the time to temper the chocolate. The recipe stays exactly the same, except you temper the chocolate like so:

Grate or chop the chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110°-115°F. Place the top pan of the double boiler on a towel. Cool to 95°-100°F. Add the remaining one-third of chocolate to that top pan, stirring until melted. The chocolate is now ready to pour over the coffee beans.

(Obviously, this makes a chocolate-covered espresso bean bark rather than the individual beans you see in stores. I have not yet figured out a way to make the individual ones quickly, but if anyone has any ideas, please let me know!)