Dark Chocolate Coffee Bean Frappe Food

DARK CHOCOLATE COFFEE BEAN FRAPPE

Steps:

• Blend all of the ingredients together until smooth. Enjoy!

DARK CHOCOLATE COFFEE

Steps:

• Pour half a cup of milk into a microwave proof container.
• Place it in the microwave on HIGH power level for 30 seconds.
• Remove from microwave.
• Now, melt the chocolate in the microwave on HIGH power level for 30 seconds.
• Remove and keep aside.
• Prepare a mixture of coffee powder, melted chocolate, sugar and a little milk.
• Whisk well to ensure that there are no lumps.
• It should be frothy as well.
• Add a drop of hazelnut syrup.
• Grab a serving glass.
• Put 1 tbsp.
• of the coffee mixture in it and pour half a cup of hot milk over it.
• Mix well.
• Prepare foam in the hot cup of cold milk with a foamer and pour into the glass.
• Sprinkle cinnamon powder over it and serve rightaway.
• Similarly, prepare more glasses of delicious chocolate coffee with the remaining milk and coffee mixture.

CHOCOLATE-ALMOND COFFEE FRAPPE

Steps:

• Place black coffee, milk, ice cream, almond extract and crushed ice in blender jar. Add sugar or sugar substitute only if desired,(The taste is quite sweet without it!)
• With blender lid securely closed, pulse blender until mixture is smooth. If blades get stuck, add a little more milk.
• Pour 1 Tablespoon of chocolate syrup into the bottom of each glass. (This makes the drink look and taste even more delectable.)
• Divide the coffee frappe between your glasses and dust with cinnamon. Serve immediately!
• Variation: Use Vanilla Ice Cream with Vanilla extract.
• *Milk options: whole milk, skim milk, soy milk, etc.
• Optional Extras:.
• Extra scoops of ice cream, for garnish.
• Whipped cream, for topping.
• For adults an added Tbls or two of Godiva Liqueur, Amaretto, or Kaluha would be tasty.

JAN'S CHOCOLATE COFFEE BEAN BARK

Steps:

• Line a 9x14-inch baking sheet with a silicone baking mat.
• Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
• Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
• Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
• Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
• Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
• Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.