1. Line an 8-inch square glass baking dish with aluminum foil or parchment paper, overlapping the sides, and set it aside.

2. Combine: Place 6 ounces of semi-sweet chocolate, 1/4 cup of marshmallow creme, 1 ounce of chopped unsweetened chocolate, and 1 teaspoon of vanilla extract into a heatproof bowl and set it aside.

3. Dissolve: Mix 1/2 cup of water and 2 tablespoons of espresso powder together in a heavy, large saucepan over medium heat until the powder completely dissolves.

4. Boil: Add 1 1/2 cups of sugar, 3/4 cup of sweetened condensed milk, 1/2 cup of whipping cream, and 1/4 cup of unsalted butter to the saucepan.

5. Simmer: Stir constantly but slowly with a wooden spoon until a candy thermometer registers 234°F, which takes about 12 minutes.

6. Pour: Transfer the hot syrup immediately over the prepared chocolate ingredients in your heatproof bowl without scraping the bottom of the saucepan.

7. Beat: Stir the mixture vigorously with your wooden spoon for about 3 minutes until the chocolate melts completely and the mixture thickens slightly.

8. Spread: Transfer the thick mixture into your prepared glass baking dish.

9. Smooth: Level the top surface of the candy evenly using a rubber spatula.

10. Chill: Refrigerate the dish uncovered for about 2 hours until it is firm enough to handle.

11. Lift: Remove the candy block cleanly from the pan by lifting up the overlapping foil edges.

12. Trim: Cut off any uneven, rough outer edges to save as a personal chef sample.

13. Divide: Cut the smooth block cleanly into 30 square pieces.

14. Melt: Heat 2 ounces of white chocolate in the top of a double boiler over simmering water until it flows smoothly.

15. Drizzle: Use a fork to wave the melted white chocolate decoratively back and forth over the squares.

16. Garnish: Press 1 whole espresso bean gently into the center of each individual piece.

17. Package: Place each square into a small decorative candy paper or foil cup.

18. Set: Refrigerate the finished candy for 20 minutes until the top patterns harden completely.

19. Shelf Life: Store the squares inside a dated, airtight container in the refrigerator for up to 3 weeks. Always let them rest on the counter to reach room temperature before sharing. I hide mine in the back of the refrigerator.

20. Indulge: Treat yourself to a rich, coffee-scented square that melts in your mouth!