1/2 cup white sugar
2 tablespoons cocoa powder
1/2 cup distilled white vinegar
1/4 teaspoon salt
6 tall cans coffee beans
In a small bowl, stir together sugar, cocoa powder, vinegar, salt and coffee beans until well combined. Pour mixture into a large resealable plastic bag.
Dip chocolate pieces in sugar mixture, then coat with cocoa powder and vinegar mixture. Refrigerate for about 3 hours, stirring occasionally.
When chocolate is ready to serve, stir in a small spoon until chocolate is completely incorporated. Refrigerate for about 30 minutes, turning occasionally.