Coffee you eat rather than drink. Whole roasted beans, each one shelled in dark chocolate, and the only item in this case that is made of the same thing as everything else on the shelf.
Bite one and it goes in the right order: the chocolate first, then the snap, then the bean itself — which is properly bitter and tastes far more of coffee than most things claiming to. That contrast is the whole point, and it is why milk chocolate ruins them.
They carry caffeine, which is easy to forget when they are sitting in a bowl beside you. A small handful is roughly a cup.
Useful past the bowl, too. Two or three crushed over an affogato, or set in a ring on anything frosted, or dropped whole into the last inch of an espresso and eaten with a spoon.
One pound in a resealable pouch, which matters more than it sounds — chocolate takes on the smell of whatever it sits near.
