I just love the flavor of coffee and chocolate. If there are any candy bars out there with coffee in them, I try them. Chocolove’s Coffee Crunch in Dark Chocolate is great as well as Pocket Coffee.
Right now you can get Dunkin’ in a chocolate candy bar. They come in boxes of four for the bars for $5.49. A 50-count box of Coffee Thins costs $29.99. Two 12-count packs (24 total) cost $15.49. You can get them here: coffeethins.com
They come in Caramel, French Vanilla, Hazelnut, and Original blend. You can get them in a bar or in individually coffee thins.
Did you know that a popular treat in Japan is Maccha Green Tea Kit Kat? Imagine our surprise when we saw the familiar wafers covered in green instead of chocolate. You might find them in a Japanese grocery store. We found them on Amazon (along with hazelnut kit kat and sweet potato kit kat). You can also get a mixed flavor pack with Uji-Matcha, Red Bean Azuki, Strawberry Wa-ichigo, and Sakura Matcha. We also saw Cheese Cake Chocolate, Pancake flavor, Raspberry flavor, Shinshu Apple Chocolate, Strawberry Cheese Cake Chocolate, Pumpkin Pudding flavor, Apple Pie flavor, Kankitsu (citrus mix), Beni Imo (sweet purple potato), Houjicha (roasted green tea), Rum Raisin Chocolate, Wasabi, Pumpkin pudding. You can see them all here: http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=japanese+kit+kat
That got us to thinking how many more candies are made from green tea. Besides Kit Kats, we found some hard candies, green tea flavored chocolate, soft candies, chewy candies. You can find them here: http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=green+tea+candy&rh=n%3A16310101%2Ck%3Agreen+tea+candy
the Victor Crew
Here’s a great mocha recipe that makes enough to keep and some to share!
1/2 cup butter
2 squares (2 ounces) unsweetened chocolate
2 cups granulated sugar
1 cup packed brown sugar
1 cup light cream or half-and-half
1 cup light-colored corn syrup
2 Tbsp instant coffee crystals
1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. In a heavy 3-quart saucepan melt the 1/2 cup butter and unsweetened chocolate over low heat. Add granulated sugar, brown sugar, cream, corn syrup, and coffee crystals; mix well. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring frequently, until thermometer registers 248 degree F, Firm-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm-ball stage should take 45 to 55 minutes.
4. Remove saucepan from heat; remove candy thermometer from saucepan. Quickly pour the caramel mixture into the prepared pan. When caramel is firm, use the foil to lift it out of the pan. Use a buttered knife to cut the candy into 1-inch squares. Wrap each piece in clear plastic wrap. Makes 81 pieces or about 2-1/4 pounds. May be made ahead of time – store in a cool dry place in a tightly covered container.