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I'm trying to mimic the thick, rich, dark chocolate covered espresso beans made by Trader Joes. These sweet morsels have a thick chocolate coating that easily givegives in when bitten. The beans inside shatter into the chocolate when under any pressure, and don't have an imposing taste. In my own tests the espresso beans have had too significant of a bitter taste and the chocolate hasn't clung to the bean.

I see a need to reduce the bitterness of the bean and increase the clumpynessclumpiness of the chocolate.

I'm trying to mimic the thick, rich dark chocolate covered espresso beans made by Trader Joes. These sweet morsels have a thick chocolate coating that easily give in when bitten. The beans inside shatter into the chocolate when under any pressure, and don't have an imposing taste. In my own tests the espresso beans have had too significant of a bitter taste and the chocolate hasn't clung to the bean.

I see a need to reduce the bitterness of the bean and increase the clumpyness of the chocolate.

I'm trying to mimic the thick, rich, dark chocolate covered espresso beans made by Trader Joes. These sweet morsels have a thick chocolate coating that easily gives in when bitten. The beans inside shatter into the chocolate when under any pressure, and don't have an imposing taste. In my own tests the espresso beans have had too significant a bitter taste and the chocolate hasn't clung to the bean.

I see a need to reduce the bitterness of the bean and increase the clumpiness of the chocolate.

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How do I mimic trader Joe's (dark) Chocolate covered Espresso Beans?

I'm trying to mimic the thick, rich dark chocolate covered espresso beans made by Trader Joes. These sweet morsels have a thick chocolate coating that easily give in when bitten. The beans inside shatter into the chocolate when under any pressure, and don't have an imposing taste. In my own tests the espresso beans have had too significant of a bitter taste and the chocolate hasn't clung to the bean.

I see a need to reduce the bitterness of the bean and increase the clumpyness of the chocolate.