Chocolate and candy covered coffee spoons

Jazz up your coffee gifting with these wonderful DIY edible spoons. They make great party favors or wonderful additions to most dessert plates! This is one of the easiest ways to add panache to your after-dinner coffee, plus, you can involve the entire family and make it a fun crafty activity. Below I present some of my favorite ways to create chocolate and candy-covered spoons. Enjoy!


Ingredients

Peppermint candy

Chocolate chips (dark, milk chocolate, white chocolate, butterscotch, peanut butter, or the flavor of your choice)

Silicone spoon molds

Heavy-duty plastic spoons

Decorative toppings — sprinkles, edible sparkles, crushed peppermint, or anything you can imagine

Piping bag


Directions

Molded spoons: Silicone spoon molds are easy to use, readily available, and inexpensive.

Chocolate spoons: Fill the mold with tempered chocolate using a piping bag. Tempered chocolate, when melted is shiny and easy to pour, there are no stripes visible in the chocolate when it sets. See this link for some helpful instructions on tempering different chocolates. Fill some spoons halfway and some completely. You should tap the mold as you fill to remove bubbles and smooth out the spoons. Let it dry at room temperature for about 10 minutes. If you are making combination spoons you can fill the remaining molds now. I used white chocolate, dark chocolate, milk chocolate, butterscotch, and peanut butter in combination, keeping some solid, some striped, etc. Refrigerate for 20 minutes. Once chilled if you want to further decorate, put a bit of melted chocolate over the completed spoons. This will act as “glue” so that you can add decorations.

siliconemold.jpg
Silicone spoon molds are easy to use!
moldfilledhalfwayb.jpg
Fill half your mold with white and half with dark for a great effect!
decoratedchocolate3.jpg
Decorate your spoons!

Peppermint spoons: Peppermint spoons are wonderful additions to mochas, in your hot chocolate, or simply used to stir your morning coffee! Preheat the oven to 300F and crush your peppermint sticks. An easy method is to place them in a plastic bag and then beat the bag with a mallet. Fill the spoon mold with crushed candy and bake it for approximately 10 minutes. Remove the mold from the oven and fill in any holes in the spoons with more crushed peppermint. Return the mold to the oven. Repeat this process until you have a full, smoothly filled mold. Allow the spoons to cool at room temperature. Once cooled, you can decorate by dipping the edge of the spoon into melted chocolate. You can then cover the chocolate edge with sprinkles or the decoration of choice. Let your decorated spoons completely dry on waxed paper, then wrap them in plastic and store in a cool dry place.

crushedpeppermint.jpg
Crushed peppermint candy
peppermintspoonsinmold.jpg
Mold filled with crushed peppermint
peppermintspoonsa.jpg
Peppermint spoons out of the oven
decoratedpeppermint3.jpg
Decorate your spoons!

Chocolate covered plastic spoons

Heat your chips of choice (semi-sweet, dark chocolate, chocolate mint, peanut butter, vanilla, etc.) on the stovetop in a double boiler until smooth and melted. Take your heavy-duty plastic spoon, and holding your pan at a 45-degree angle, immerse the spoon into the chocolate until it is fully covered. Once thoroughly coated you can decorate the spoon edge however you like. Add crushed candy canes, sparkly sprinkles, mini chips, or anything else your imagination can dream up! Refrigerate your spoons on waxed paper until thoroughly hardened. Cover with plastic wrap and ribbons and store in a cool dark place until ready to use or gift!

plastic9



With thanks to:
https://www.bettycrocker.com/recipes/chocolate-spoons/df5b52b6-6684-4c48-92ba-ddc3357528
https://www.kingarthurflour.com/blog/2014/01/31/a-basic-guide-to-tempering-chocolate

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog at WordPress.com.

Up ↑

%d bloggers like this: