I have this from a good friend of mine who owns a coffee roasting comapny here in Portland Oregon. Maybe this will help you out..
Chocolate Covered Espresso Beans
1) Coffee bean "bark"
1. Place darkly roast coffee beans (dark beans offer better contrast to the coffee) on a waxpaper-covered baking sheet; spread them out as evenly as possibly. In the case of whole beans, it is best if they do not touch (remove some if necessary). Whole beans can be used, as well as crushed (with a rolling pin, mortar and pestle, etc.), or ground.
2. Melt semi- or bittersweet chocolate in a double boiler or microwave oven. Do not overheat; remove when small pieces of chocolate remain and stir to until they melt.The better quality chocolate you use (e.g., Callebaut, Guittard, etc.) the better the resultant product.
3. Evenly pour the chocolate over the beans.If you use a heat-proof spatula to spread the chocolate, be careful not to lump the coffee pieces together while spreading.
4. To speed hardening, the sheet can be placed in the fridge or freezer. If you do so, you should tightly cover the beans, since refrigerators and freezers contain many other undesirable odors.
5. Break the chocolate into pieces.
2) Molded chocolate
You can find chocolate molds at candymaking or quality kitchen shops. Alternatively, many large discount stores sell rubber ice cube trays with small, shaped depressions (though these may impart an off-flavor to the chocolate).
Melt the chocolate as above and fill each mold slightly less than halfway (or less, if the molds are small) . Place one or more beans into each mold, then top off with chocolate. Pop out the molds when the chocolate has fully hardened.
You can also coat the molds with cocoa powder before pouring in the chocolate.
3) Individual beans
Pour a handful of beans into the melted chocolate, and mix until they are coated. Remove them one by one with a fork and place them onto waxed paper. Note that special dipping forks are sold by candymaking suppliers.
A note on tempering chocolate.
Tempered chocolate, which has been heated and cooled in a prescribed manner, will have the best appearance and texture in the finished product. Briefly described, the process is as follows:
1) use a good quality chocolate (chocolate with too low a butterfat content, or with too many adjuncts, will cause the process to fail), and work with a pound or so at a time.
2) chop it up finely. You will also need a double boiler and a thermometer that displays a range from at least 60 to 150 degrees Fahrenheit, in one degree increments. A microwave can also be used, but you must work very carefully not to overheat the chocolate. Do not wait for all of the chocolate to melt: you will likely have overheated it.
3) Put one quarter (i.e., one-quarter pound) of the chopped chocolate in the top pot of a double boiler. The bottom pot should contain 140 degree F. water, no higher than the fill line. Stirring constantly with a rubber spatula (scraping down the sides), allow the chocolate to almost completely melt, then add another quarter of the chocolate. Repeat until all of the chocolate is melted and smooth.
4) Pour out the hot water and replace it with water at around 65 degrees F. Stirring constantly, allow the chocolate to cool to 85 degrees F.
5). Pour out the cool water and replace with 100 degree F. water; bring the chocolate up to 89 degrees F., but no higher; it is ready to use. If you need to keep the chocolate at this temperature (i.e., for dipping rather than molding, fill the bottom with 90 degree water.
Do not allow any water to get into the chocolate, or it will seize and become useless. Do not allow condensation from the lower pot to get into the chocolate, and do not get any water on the spatula.