Jim Elbrecht wrote:
> John?, Janet?, anyone?
>
> Can I do this at home?
> http://www.thekitchn.com/thekitchn/a...m-italy-146257
>
> "Pocket Coffee, made by Italian chocolatier Ferrero (yes, of Ferrero
> Rocher), is unlike any other coffee-flavored chocolate I've tried. The
> center of the dark chocolate rectangle is filled with really sweet,
> and really liquid, espresso. "
>
> I love chocolate covered coffee beans-- but this looks like a whole
> nuther experience.
>
> Jim

There a few ways I can think of that might work to approximate it.

One is to freeze your liquid center, then enrobe it, probably with at least
two coats of chocolate. There are going to be several technical problems to
overcome with this. The frozen center will probably cause a lot of
streakiness in the first coat of chocolate because of the temperature
differential. So you'll need to get a coat thick enough to hold up to
letting it thaw and then re-enrobing. (It sounds like there is no ganache
involved.)

Another possibility would be to line a mold, pipe in a syrupy filling, and
chill until the filling is thick enough to enable you to apply chocolate to
the backs without the filling running out. You'd probably have to pipe on
the backs, because it would be impossible to scrape the excess chocolate off
a really cold mold. The question is, if the mold is that cold, will the
backs adhere well enough.

Another possibility would be to create a filling with some form of espresso,
sugar, and invertase. Invertase is used to make chocolate cherries, and it
turns the sugar into a liquid over a period of time. (I've never worked with
invertase, but I've read about it.)

Those are my best guesses.