Interesting post here
http://www.thequenelle.com/2009/10/cappuccino-chocolate-bar-or-usin...
Chef Migoya uses coffee beans to produce "liquor" and adds sugar and cocoa butter to make chocolate. The post is interesting as is the Comments section which generated some interesing questions and answers.
Edited to add: to incorporate coffee in my chocolate confections, I put 100g coffee beans in 600g of white chocolate (at 45 C), cover the bowland keep the bowl at 45 C (either in a heat cabinet or put your bowl inside a melting tank heated to ~55 C. Leave for 4-5 hours and then strain out the beans. The white chocolate has a strong coffee taste and smell.