• Line a baking sheet with parchment paper.
• Chop the chocolate into small pieces and place in a microwave-safe bowl. Heat for 30 seconds, then continue in 10 to 15 second intervals, stirring after each, until smooth.
• Stir the powdered sweetener into the melted chocolate.
• Add the espresso beans and coat them thoroughly.

For Individual Beans:

• Using two forks, lift out the beans one at a time, removing excess chocolate. Place them onto the prepared sheet and sprinkle lightly with flake salt.
• Refrigerate for about 1 hour, or until firm.

For Clusters:

• Spread the coated beans directly on the parchment in a thin layer. Sprinkle with salt and chill for 1 hour.
• Once set, break into bite-sized pieces and serve.