Coffee Bean Candy: No-Bake Chocolate Beans With a Coffee Buttercream Center in a Marzipan Shell

Instructions

1. Make the filling base: Over a hot water bath (double boiler), whisk the condensed milk, 50 g powdered sugar and the cocoa for about 15 minutes, until the mixture thickens and turns glossy.

2. Add the coffee: Stir the coffee into the hot mixture and whisk briefly so the flavors combine. Remove from the heat.

3. Finish the filling: Whisk 1/4 of the butter into the warm (not boiling) mixture. Beat the rest of the butter until fluffy in another bowl and gradually beat in the cooled cocoa mixture by the spoonful.

4. Make the marzipan: Mix the powdered sugar, milk powder, shortening and ground almonds in a bowl into a smooth, pliable dough. If it is sticky, add a little more powdered sugar.

5. Shape the beans: Roll the marzipan to 1/8 to 1/6 inch (3.5 to 4 mm) thick, ideally on a sheet of parchment dusted with powdered sugar.

6. Fill the mold: Dust a silicone coffee bean mold lightly with powdered sugar. Press a layer of marzipan into each cavity, make a small well, add the coffee filling and seal the top thoroughly with another layer of marzipan.

7. Chill: Refrigerate the filled mold for at least 2 hours so the beans keep their shape when unmolded.

8. Make the coating: Slowly melt the chocolate with the coconut oil over a water bath. Important: let the coating cool to about 84°F (29°C); it should be lukewarm, not hot.

9. Dip: Unmold the set beans and dip them in the coating with a fork or a skewer. Place them on a rack or parchment paper and let them set.