Aside from the little pleasures we get from drinking coffee–just like chocolate–it actually offers several health benefits such as fighting free radicals that can cause cancer. This is because coffee is known to contain a significant amount of antioxidants, even more than green tea does.

Almond extract doesn’t offer a lot of nutritional values, but let me shine some light about almonds anyway. Almonds pack a lot of nutritional benefits. Not only do they taste good, but almonds are considered as one of the healthiest nuts. It is a good source of protein and essential vitamins and minerals such as vitamin E and calcium and magnesium. Plus, almonds are loaded with compounds called phytochemicals that protect against cardiovascular diseases and even cancer. No wonder a lot of people go nuts with almonds! (pun intended)

Combine the flavors of coffee, almond, and chocolate in one drink and you’re in for a treat!

Enjoy!

They also make a wonderful dark chocolate coffee bean bark.  The roasted espresso beans add crunch and real coffee flavor without bitterness or the aftertaste that some of the flavored syrups can leave behind.

They also offer this same recipe dipped on a spoon.  Yes, dipped and hardened on a spoon so that you can stir your morning coffee and change it into a mocha java!

The smooth and mild 62% chocolate allows the coffee flavor from the roasted bean to take over with just the right amount of intensity.

The shop’s signature line of chocolate is the truffle candy bars that come in a variety of flavors.  Of course, I did my best to try them all, and one of my favorites is the Aztec Chili Truffle.

A dark chocolate coating covers a ganache center blended with spicy, hot chilies.  It really does burn your lips, mouth, and everything else on the way down!  If you like a little chocolate with your heat, try these. 

My mouth is still on fire…

Before I get into the project, I would like to define some terminology for you.

couverture coating -  this is a professional-quality chocolate coating that contains a high percentage of cocoa butter, allowing the chocolate to form a thinner coating shell than other chocolate.

viscous – thick.

temper – hardening the chocolate into a stable crystal form giving the best shine and eating properties.  (For details on proper tempering see my “how to temper chocolate“ series of blog posts.)

Here’s what you’ll need for this project/recipe…

1. 12 ounces chocolate, chopped
   You should choose a couverture coating.  Do not use semi-sweet or milk chocolate chips – these will be too viscous.
2. 40 heavy duty plastic spoons
3. Deep glass measuring cup
4. Waxed paper
5. Colored cellophane or Plastic Wrap
6. Thin Ribbon

Start by pouring the chocolate into a deep glass measuring cup.

Microwave the cup of chocolate at half power for one minute.  Stir.  Repeat in 30 second bursts until chocolate is fully.  BE CAREFUL!  It is easy to burn chocolate using a microwave.

Temper the chocolate coating.  Once you have a good temper, dip the plastic spoons into the chocolate to fully coat the spoon’s bowl and some of its handle.

Lay spoons on wax paper to harden.

After the spoons are completely dry, take squares of colored cellophane or plastic wrap and put around the coated spoons.  Tie with the ribbon.

Once you have mastered the basics, try variations!

You can drizzle white coating over the hardened chocolate dipped spoons to create a design. Sprinkle with colored sugar or jimmies.  I’ve seen M&M’s, jelly beans, nuts, shredded coconut – just about anything your imagination can come up with on these spoons!  Just keep in mind that people will use them in their hot coffee or hot chocolate so make the flavor combinations appealing.

Put a bundle of chocolate spoons in a coffee mug and give as a gift.  Another gift idea is to tie spoons to a bag of coffee.  Or, simply keep them on hand to use when serving coffee to your guests.

Enjoy!

Click here to view the video on YouTube.

==> www.chocolateuniversityonline.com/goto/northstar.html

North Star Fine Coffees is introducing a new coffee that is designed for students of Chocolate University Online and chocolate lovers with a keen sense of taste. 

“Simply Decadent” is not a chocolate flavored coffee, but rather is a coffee designed to pair well with chocolates and chocolate desserts.

I have tried Simply Decadent with dark chocolate and it’s amazing.  I have also had it with a variety of chocolate desserts (the chocolate cheesecake was amazing) and breakfast items (like pancakes with chocolate chips) and it’s been fantastic!

Here’s the good news…  Chocolate University Online has negotiated a deal to give you a sneak peak of this coffee, for no cost, with special arrangement from North Star Fine Coffees.

To get your free sample (enough to make 10 cups) of this premium grade 1 coffee, click the link above.  Then look for the “tell us your coffee story” button on the right side.  Click it.  Provide your shipping information and a story about coffee. 

Important:  So that you get a sample of the right coffee, type in “P.S. send me Simply Decadent.” 

You’ll get great coffee even if you miss this step, but if you want to be among the first to try a great new premium coffee at no cost, make sure you put in the P.S.  That’s how they will know to deliver the right coffee to you.

And there is truly no cost, not even a shipping charge.  We want you to be able to try this coffee because once you do, you’ll be hooked!  (Sorry, this offer is only valid for U.S. delivery.)

If you’re already a Chocolate University Online student go ahead and pair your favorite chocolate from lesson 10 with Simply Decadent.  I’d be curious about your experience.

If you are not a Chocolate University Online student then consider joining us.  You’ll develop your own chocolate tasting profile and learn how to pair chocolate with food and wine, and coffee too.

At one point I was rolling the two around my mouth at the same time, coffee and chocolate, chocolate and coffee…  Then I experienced a new flavor emerge as I swallowed. 

This got me thinking about chocolate and coffee pairings!

I grabbed the first chocolate I could find in my drawer (we all have a secret stash of chocolate nearby, right?) and pulled out a mostly Ecuadorian blend of 73% cacao dark chocolate.  I let my coffee cool down just a bit so that I could better taste its subtle flavors. 

First, I enjoyed the aroma of the chocolate, identified some familiar flavors and then took a bite.  I allowed the chocolate to coat my mouth and took in the smooth texture. 

As the chocolate melted, the flavors really exploded.  Ecuadorian chocolate has one of my favorite flavor profiles.  It is fruity, with a hint of nut, and the finish is intensely chocolate and astringent on the tongue. 

Next, I smelled the coffee and identified as many flavors as I could just before taking a sip.  Seattle Reign is a gem of a coffee with rich flavors of roasted chocolate, mixed with mild earthy and nutty notes.

The chocolate and coffee blended very well and introduced me to a new level of flavor complexity.  I really enjoyed this pairing.

Since I am not as familiar with the flavor profiles of coffees as I am with chocolates, I will need to do some more research and some more pairings.  That means spending more mornings drinking coffee and eating chocolate.

Oh darn.