Lemon Myrtle Fragrances thanks Mark Olive and SBS Food where this recipe appeared.
1. Line a tray with baking paper and place into the refrigerator.
2. Working one at a time, melt the chocolate buttons in three separate heatproof bowls over a saucepan of just simmering water, making sure the bottom of the bowls doesn’t touch the water. Remove from the heat.
3. Add the lemon myrtle to the white chocolate and the river mint to the dark chocolate and stir until smooth. Dip one third of the coffee beans into the white chocolate, allow the excess to drip off, then place on the cooled tray. Repeat with the remaining chocolates and coffee beans. Refrigerate until set. The beans can be double dipped if desired.