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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.
Good God is it Friday yet...?
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)