Bryan G., one of my pastry sous, had the notion that it was in fact possible to make "chocolate" using coffee beans. So of course it cannot be considered chocolate in the strict technical sense, but the result would be chocolate-like. After all, the nature of the coffee bean and the cacao bean are similar, and they go trough a similar process (drying, fermenting, toasting, etc.) before they are used for what they are intended. This is what brought the idea about.
The method was to make the "chocolate" exactly the same way it would be made if cacao beans were being used.
The final texture and consistency were identical to chocolate. Except it tasted as if you were drinking a quintuple espresso in one shot.
At the end of the day we had to combine it with another house made chocolate (the Cote d'Ivoire) to make it palatable. At this point, it only made sense to make it a mocha themed bar, or cappuccino, which made the selection for the filling obvious: white chocolate, since it contains the largest proportion of milk solids of any chocolate. We didn't just make a white chocolate ganache, we made the bubble chocolate using the whipper and nitrogen charges. This would give the chocolate and aerated look and feel, meant to emulate the foam in a cappuccino. I know, clever huh?