Coffee sweets. How to make homemade coffee candies Delicious coffee candy recipes

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CJSC "Confectionery Slavyanka"

Chocolate sweets "Coffee plot".
Energy value: 373 kcal.
Nutritional value per 100 g of the product: proteins - 19 g; fats - 9.9 g; carbohydrates - 69 g.

Ingredients: atoka, sugar, sweetened condensed whole milk (sugars: sucrose, lactose, whole milk), cocoa butter equivalent (vegetable oils, soy lecithin emulsifier, E306 antioxidant, citric acid), vegetable fat (vegetable oils, E306 antioxidant) , cocoa mass, cocoa powder, cocoa butter substitute (vegetable oils, emulsifiers: E492, soy lecithin), dry egg white, flavors, gelling agents (agar, geleon), dye sugar color, emulsifiers (soy lecithin), salt, acidity regulator (citric acid).

Storage conditions: store at t from 15"C to 21"C and relative air humidity not more than 75%. Do not expose to direct sunlight.

Filling type

Soufflé with jelly

Type of packaging

Manufacturer

Slav

Best before date

Packing

Factory

Slav

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Would need:
150 gr. dark chocolate
100 ml. 33% cream
60 gr. butter
150 gr. white chocolate
2 teaspoons ground coffee
20-30 coffee beans for decoration
150 gr. dark chocolate for glazing
1. I start by making dark chocolate ganache.
I take dark chocolate.

2. I warm up the cream in the microwave for 1.5 minutes at a power of 1000 watts.
I add chocolate and half a serving of butter.


3. Thoroughly mix.

4. I pour it into a mold covered with parchment. I put it in the fridge to chill for 1 hour.


5. In the meantime, I start preparing the actual coffee part.
I warm up the cream in the microwave for 1.5 minutes at a power of 1000 watts.
I brew coffee in cream, leave it to brew for 30-40 minutes.


6. In the meantime, I take out white chocolate.


7. I mix coffee creamer, butter and chocolate.
The cream could, of course, be strained ..
But I love coffee dust and I want rich taste coffee.


8. I mix everything thoroughly.


9. I take out the frozen dark ganache from the refrigerator and pour the second layer.
Place in the fridge to chill for a few hours, preferably overnight.


10. After 3 hours I take out the finished ganache from the refrigerator.
I cut sweets with a hot knife.


11.Now glazing.
I heat chocolate in the microwave for 1.5 minutes. at a power of 1000 watts.
Glaze candy with a fork and knife.


12. Do not forget about coffee beans.
I decorate each candy with a coffee bean.


13. I put the finished sweets in the refrigerator.
That's what happened!

All lovers of gourmet desserts should buy coffee beans in chocolate. Such a delicacy is the fruits of Arabica, which were first thermally processed, and then covered with a thin layer of glaze. "Russian Tea Company" offers to try dragees with different tastes - classic, "Irish Cream" and "Cappuccino". Prices for coffee beans in chocolate are almost the same as for any other sweets.

Peculiarities

Sweets are made from selected varieties of Arabica, which was grown on plantations in Latin America. The beans are covered with a thin layer of glaze so that the bitter taste of coffee becomes more pleasant, but the aroma is not lost.

Since the treats need to be chewed, the coffee fruit lends itself to special processing. First, it is aged in a closed vessel at a low temperature (compared to that which will be during roasting). The grains are quite fragile, so they are easy to bite through.

Thanks to languishing at low temperatures, not only aroma is preserved, but also beneficial features product. Glaze acts as a kind of "container", thanks to which vitamins, minerals and antioxidants do not evaporate.

It may seem that the prices for coffee beans in chocolate are quite high, since the preparation of a dessert requires compliance with certain technologies. But this is not so - sweets have become popular due to their low cost.

You can buy chocolate-covered coffee beans in bulk, because there are not so many of them in an elegant box, and you will definitely like the dessert. Do not consume more than 3-4 pieces per day. This is enough to energize for the whole day.

Beneficial features

Buying coffee beans in chocolate is worth it for several reasons:

the dragee contains vitamin PP, antioxidants and minerals;

• sweets energize and tone up;

treats improve brain function;

there is practically no sugar in the glaze, so you don’t have to worry that the goodies will harm the figure;

Chocolate contains substances that lower blood pressure.

Even if you decide to buy chocolate-covered coffee beans in bulk, you do not need to eat them in large quantities, as insomnia can occur if abused.

To get the most out of dessert, follow these tips:

Products should be consumed in small quantities;


• do not eat dragees at bedtime; use with other foods that contain a lot of calcium;
• Chew each candy well.

Now you know where to buy chocolate covered coffee beans. If you want to give such delicacies to someone close, additionally purchase one that should be brewed in a teapot "" to preserve the aroma and beneficial properties of the drink. And to make such a present, you just need to place an order on the site and wait a few days.

Undoubtedly, many have already noticed coffee beans in chocolate on the shelves of supermarkets. Perhaps some even asked themselves the question, what is it really: the name of the new sweets, or are we talking about real coffee in glaze?

There should be no doubt, this is really fruit coffee tree in a sweet shell. They are in particular demand among those who are used to fighting drowsiness by drinking a cup of invigorating drink. On the road, not only a coffee machine is often inaccessible, but also more simple means for its preparation. The new treat has about the same effect, but can be used literally on the go.

Combination of two flavors in one dragee

At first, the dessert was served in bars and restaurants as a gourmet accompaniment to spirits and black coffee. However, the visitors of these establishments liked it so much that they began to look for it in the confectionery departments of stores. And where there is demand, there must be supply. Therefore, now coffee beans in chocolate can be bought in supermarkets, as well as on the websites of virtual stores. fans confectionery claim that it drives away sleep no less effectively than energy drinks, but it does not contain any synthetic additives, only natural ingredients.

Inside the dragee are selected fruits of Arabica trees grown on plantations in Latin America. Outside, they are covered with a layer of chocolate - not very thin, not too thick, but just such as to make the bitter taste of coffee beans pleasant and make it possible to enjoy its aroma without completely drowning out. Dessert lovers can choose which type of chocolate they like best: black, milk or white.

Since the sweets need to be chewed, the coffee goes through a special pre-treatment. It is kept for a long time in a closed container at a lower temperature than is done when roasting. As a result, the product becomes brittle enough to be easily chewed through. Low-temperature languishing allows you to save in it not only the natural aroma, but everything useful material: minerals, vitamin PP, antioxidants. The layer of glaze, in turn, serves as an airtight container that prevents them from volatilizing or oxidizing.

Dragee is packaged in an elegant box the size of a pack of cigarettes, which can easily fit in your pocket and in a small handbag. There is a maximum of 15 candies in a box. But more is not needed. In order to improve mood and recharge with energy, it is enough to consume them 3-4 pieces a day, and if dragees are used instead of chewing gum to refresh the oral cavity, then even less. In the evening, it is better not to use sweets, unless there is a sleepless night ahead. They are always at hand and help out those who do not have time to prepare a tonic - drivers, for example, or students before taking an exam.

Are treats bad for health?

The question arises: is it possible to eat the fruits of the coffee tree whole? After all, we do not eat coffee grounds! But in some African tribes they were used only in this way - they were fried in animal fat, and then eaten. Of course, a cup of drink contains only the extract extracted from the powder. But after all, to prepare one portion of it, you need to take much more fruit than is contained in one package of sweets. Dessert is contraindicated only for those to whom doctors have completely banned the use of coffee or sugar, since there is quite a lot of it in the chocolate shell.

The temperature of roasting fruits is in the range of 200-250 0 C. The higher it is, the less caffeine remains in them. In addition, too strong roasting leads to an increase in the amount of benzopyrene resin, and this can hardly be considered a good indicator.

So from the grains, which were fried for a long time at a relatively low temperature, the benefits are much greater - unless, of course, they are abused.

They crack easily, crunch just like nuts, and pleasant taste remains in the mouth for a very long time.

Scientists have established: the product that we call coffee grounds and ruthlessly thrown away, in fact, it is suitable not only for fortune-telling or making a facial scrub. It helps to eliminate harmful substances from the body, as it binds certain types of toxins. But not everyone likes to eat thick with a spoon, while whole grains of coffee in chocolate taste much better and at the same time have the same effect.

Chocolate bar with coffee filling

Some people try to make a dessert on their own, pouring grains directly from the package into melted chocolate. However, they do not have sufficient crunchiness, and it is much more difficult to chew them. It's better to buy green coffee and try to fry it in the oven until light brown: long enough, but at a low temperature. If this is not possible, you need to let the homemade delicacy stand for several days. Then the grains in the chocolate shell will still become softer. They need to be poured into the melted mass a little, and then removed with a spoon and spread on a dry plate. You can, of course, not choose chocolate-coated balls one at a time, but pour the whole mass into a mold, but then finished product will then need to be cut into pieces. To make the chocolate solidify faster, the container is placed in the refrigerator.

It turns out that not only nuts, raisins and cookies can serve as a filling for a chocolate bar. On sale there is a dessert made using a special technology. Ground or crushed coffee beans in chocolate with a high content of cocoa powder soften the taste a little and make it not so bitter. For this, either green or very slightly roasted coffee is used. This product is known to contain a large number of antioxidants, and acquires a specific smell only after keeping at a temperature of 200 0 C for at least 1 hour. In addition, it is slightly cheaper than cocoa beans. One tile can contain from 1 to 60% coffee powder.

While enjoying a cup of homemade coffee during breakfast or a sumptuous cappuccino in a café in the afternoon, don't forget about the crunchy counterpart of this wonderful drink - sweets that combine coffee beans, chocolate and nuts. The recipe below is the best option out there, although it takes a lot of work, and these ready-made sweets will be the perfect ending to any table.

Difficulty of preparation is moderate.

You will need:
- a large bowl;
- Knife;
- Cutting board;
- 1 cup chopped nuts - basically optional, just choose the type yourself: cashews, pistachios, almonds, hazelnuts, etc .;
- Oil;
- A teaspoon (it is very convenient to use in this case a small round ice cream spoon with a large indentation and a mechanism for separating the mass);
- a pot of about 2 liters;
- 2.5 cups brown sugar (try cane sugar)
- ¼ cup corn syrup (syrup can be replaced! to taste! with honey or invert syrup, which is not difficult to prepare yourself, or other sweetener with a special flavor that can retain moisture in the cooked product);

- ¼ teaspoon of salt;
- 0.5 cups of strong coffee (the more natural the coffee is, the tastier the sweets will be);
– Electric mixer;
- 4 proteins;
- Plastic containers with a lid (for storing sweets);
- About 1.8 kg of chopped chocolate (it is highly advisable not to use a substitute for chocolate, which many have switched to confectionery factories), choose milk or black to your taste. Similarly, you can use ready-made purchased chocolate chips or crumbs;
- A steam structure of two pots, where in the first, standing on the stove, there is water, in the second, placed on top of the first, as the water heats up, what you need is delicately cooked;
— Water;
- Waxed paper (analogue - baking paper);
- Cookie tray.

In order:

1. When you start cooking, the bowl/bowl should be noticeably cold, so put a large bowl in the fridge two hours before you start. During this time, you can chop the nuts (if you will add them) and chocolate, then set aside the finished cup with chopped nuts and a bowl of chocolate chips to the side.

2. Use a non-stick pot for easier cleaning later. Lubricate the pan (about 2 liters in volume) with oil and put on high heat. Put sugar, corn syrup, salt in it and pour over coffee. Keep on fire, stirring, until the sugar dissolves. Then, stirring constantly, bring the mixture to a boil. Remove the saucepan from the heat. Set aside.

3. Beat the whites with an electric mixer: separate the whites from the yolks, then remove the bowl / bowl from the refrigerator and pour the whites into it; Beat with an electric mixer in a cold bowl until you get a mass with fluffy foam.

4. Slowly adding the prepared syrup from the pan, beat it together with the proteins at high speed. When all the syrup is completely mixed into the beaten egg whites, continue beating until the soft mass can hold its shape. Add nuts and beat for another five minutes.

5. Set the resulting mixture aside so that it can cool. Then cover with plastic wrap and place the bowl in the freezer.

6. Pour about 2.5 cm of water into the lower pot of the two in the steam design, and place it on a small fire. Melt the chocolate chunks in the top pan, stirring vigorously. Remove from heat the moment the chocolate has melted and stir until you get homogeneous mass.

7. Line a baking sheet with waxed paper. Remove the bowl from the freezer and, scooping up a teaspoon of the cold mixture, drop into the melted chocolate. Then take out the finished candy and put it on the paper on the baking sheet. Repeat until the mixture is finished.

8. Do not put in the oven! Just let the candy dry room temperature. A baking sheet instead of a plate or similar will give you room to maneuver - a large, flat surface.
Store ready-made sweets in the refrigerator, and take out just before use.

Additions:
- You can also melt the chocolate in about an hour by placing it in a metal bowl and placing it (without water) in an oven preheated to 110 degrees;
- Store the remaining chocolate mixture in the refrigerator, but no more than 3 days;
Don't let water get into the melted chocolate - it will make the chocolate grainy and lumpy.