Mark Olive uses lemon myrtle and river mint in place of the traditional lemon rind or sweet mint to flavour these chocolate-coated coffee beans. They'll keep for a long time stored in an air-tight container, perfect for Christmas gifting.
- 100 g white chocolate buttons
- 100 g dark chocolate buttons
- 100 g milk chocolate buttons
- 1 tsp dried lemon myrtle
- 1 tsp dried river mint
- 100 g coffee beans
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Line a tray with baking paper and place into the refrigerator.
2. Working one at a time, melt the chocolate buttons in three separate heatproof bowls over a saucepan of just simmering water, making sure the bottom of the bowls doesn’t touch the water. Remove from the heat.
3. Add the lemon myrtle to the white chocolate and the river mint to the dark chocolate and stir until smooth. Dip one third of the coffee beans into the white chocolate, allow the excess to drip off, then place on the cooled tray. Repeat with the remaining chocolates and coffee beans. Refrigerate until set. The beans can be double dipped if desired.