I grew up making chocolates with my mom. She's a fiend and has ZILLIONS of chocolate molds. really, it borders on obsession. She finds them really useful for decorating and as gifts- but mostly loves them for the sake of tradition. Every year as a child I could count on two chocolates- a set of crayon shaped chocolates for my first day of school and a little chocolate bunny in my Easter basket. I haven't mastered the chocolate mold in the way she has, but I do love a good chocolate covered espresso bean. This is a twist on those (very expensive) beans you can buy in the store, made all naturally and with less sugar. Also, I did some bean-free for another fun use!AMAZON as well. This one is silicone, which I prefer over plastic. The hexagons are very small, about 3/4 inch each. Mini ice cube trays work as well. You'll also need some baker's chocolate. I went with totally unsweetened and added in my own sugar, but you can choose semi-sweet or milk chocolate even. Just be sure to get all natural. Lastly, you'll need organic sugar if you're sweetening your own and also coffee beans! I used organic espresso beans from the bulk section at my favorite grocery store.
Also, you can do some fun things with the bombs, like adding a drop or two of extract or a little spice! Consider mint for the winter or cinnamon for fall. Also, you can leave the espresso beans out and then just use the flavored bombs in actual coffee for a different sort of chocolate espresso bomb. I think in either form they'd make a fun gift, just be sure to write which kind they are so that your recipient doesn't end up having coffee beans in her cup of espresso!
I'm ready for Monday! I hope you are, too. All the best and as always- thanks for reading!