Okay, I filled up my HUGE coffee mug for about the 8th time since midnight and had to make another pot of coffee. It was while I was in the waiting state that I wondered how all you folks like your coffee?
I like several different coffees, but I tend to make a lot of Jamaican Blue Mountain, ground so fine that it is almost powder. Lots of sugar, no cream.
A local coffee roaster makes them from their regular beans. I can't imagine it would be any harder than keeping the chocolate at proper melting temperature the whole time and dipping the beans.
Doesn't seem like an efficient way to go about it though, and I'm sure they have an automated process for getting the chocolate on the beans... maybe they just dump them into a vat of chocolate and have a clever way of getting the beans back out.
I'll report back on how well it works. (Dunno what kind of beans you're using if they seem "chewy" though... hehe)