• Prepare a baking sheet with parchment paper.
• Chop the chocolate into small pieces.
• In a microwave-safe bowl, place the chocolate and microwave for 30 seconds.
• Continue to microwave in 10-15 second increments, stirring between each.
• Once the chocolate is fully melted, add 2 tablespoons of powdered sweetener.

To serve individual beans

• Use two forks to clean excess chocolate off the beans and to place individually on the parchment paper.
• Take a pinch of flake salt and crush it between your fingers as you sprinkle it across the chocolate covered coffee beans.
• Chill for an hour or until the chocolate is hardened.

Time-saving method:

• Spread the chocolate and espresso bean mixture on the parchment paper.
• Take a pinch of flake salt and crush it between your fingers and sprinkle it across the chocolate and coffee bean mixture.
• Chill for an hour or until the chocolate is hardened.
• Remove from refrigerator and chop into small bite-sized pieces.