Chocolate spoons the extra special touch to a cup of hot cocoa
Here is the story of how I came to make Chocolate Spoons every year. I always enjoy the flavor combinations. Every Winter, I make my favorite hot cocoa mix so that we can make a cup to get warm after enjoying the snow. A spoonful of cocoa mix has occasionally made its way into a cup of coffee. It is a great-tasting mocha latte. Soon, friends were asking for it after having a mug during a visit, which led me to give it with the Holiday cookie boxes. Then, one year, it happened.
I was at a restaurant after ice skating downtown Grand Rapids, Michigan. They brought my cocoa with a bamboo spoon dipped in chocolate. Wow, did that delight me? How special I felt, and it elevated the day. The cherry on the whipped cream on a hot fudge sundae in July now had competition. Chocolate spoons had arrived.
Choose from a Variety of Spoons and Toppings
So then the ideas started flowing. Bamboo spoons, metallic-looking plastic spoons, antique and vintage spoons, well, what about candy canes, cinnamon sticks? So I started experimenting. All of these worked well to dip into chocolate. I would do a variety of chocolate spoons. I loved the idea of elevating a simple drink into a moment to pause and love the ordinary part of a day.
Antique and vintage spoons are inexpensive. I dipped them in dark chocolate and sprinkled them with white chocolate or metallic nonpareils. They added elegance to a glass jar of hot cocoa tied with a silk ribbon.
Bamboo and metallic-looking spoons elevate a disposable spoon into a special gift. I dipped it into milk chocolate and topped it with mini marshmallows or crushed candy canes. Then, I added a fun element by wrapping them together in butcher twine and curling ribbon. I then tied them to a brightly colored tin of hot cocoa.
Candy canes have their own ‘handles’ for swirling into a cup of hot cocoa. So I speared a marshmallow on the long end, dipped it in chocolate, and then sprinkled it. They are eye-catching and over-the-top. I put them into a clear bag and added them to a cookie gift basket with a cellophane hot cocoa package.
Finally, I used cinnamon sticks. I dipped the sticks in chocolate and then rolled them into crushed candy canes for an elevated ‘foodie’ touch. I added them to a gift box with a small jar of hot cocoa and a bag of locally roasted coffee. It makes a wonderful afternoon treat for an office friend.
Here’s the How-to Make the Chocolate Spoons
In detail, here’s how – Use the great chocolate you like to eat. Choosing the chocolate is the most critical part. Some people use coating chocolate or inexpensive wafers. I am not saying do not use these – I am saying – what is essential is to make sure you enjoy the flavor of the chocolate you are using. Sometimes, chocolate can have a wax imitation flavor and feel on the tongue. We are going for the best flavor. Chocolate comes in chips, wafers, and bars. Again, use what you like to taste, including dark chocolate, blond chocolate, and white chocolate. Choose what calls you and what you want to eat. I suggest when you’re done, you are going to need a warm cup and a chocolate spoon to relax ~ wink.
Secondly, melt the chocolate in the microwave in 30-second intervals. I recommend stirring in between intervals. Stop microwaving when ⅔ to ¾ of chocolate has melted. Then add a handful or more of chocolate and stir until cool. This step is called ‘tempering the chocolate’ and gives the chocolate a sheen. There is a more scientific way of tempering chocolate, and if you are interested, I suggest you Google it. They go into temperatures and chocolate particles. There are times to do that, but I don’t feel it is necessary since I add candy cane pieces, marshmallows, and sprinkles. Once the chocolate has melted and is not too hot to handle, it is time to dip your spoon, candy canes, cinnamon sticks, or all of them, into the chocolate. I let the chocolate drip a bit from the spoon.
Then, I dip them into crushed candy canes, large or mini marshmallows, colorful sprinkles, or chopped chocolate. Set them on a baking sheet lined with parchment paper or foil in the refrigerator to cool and harden. If you need ideas on more combinations, check out my Pinterest December Recipes board here. Now enjoy. Gift away, but be sure to keep a few for yourself. I see hot cocoa in your future. Cheers, enjoy.
I wish you an enjoyable Winter season.
Furthermore, on my Facebook page, A Carefully Curated Life, there is a file tab with the recipe for Hot Cocoa. Here is the link; please hop in, say Hello, and download the file. Again, Cocoa Mug, Cheers to You.
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