Chocolate Spoons Food

CHOCOLATE SPOONS

Steps:

• In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
• Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
• Wrap each spoon separately and store in a cool dry place,

CHOCOLATE SPOONS

Steps:

• Line cookie sheet with waxed paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly.
• Tip saucepan so chocolate runs to one side. Dip bowl portion of each spoon into chocolate. Sprinkle with candy decorations. Place on waxed paper. Let stand about 10 minutes or until chocolate is dry.
• Wrap spoons in plastic wrap or cellophane.

CHOCOLATE SPOONS

Steps:

• You will also need: 8 spoons; 3 ballpoint pens (or other objects of similar diameter and length-- for propping up spoon handles); sharp scissors.
• Lay your spoons out on a counter side by side, resting the spoons' handles on the pens so that the spoon bowls are level (in other words, when you fill them with liquid, the liquid will be level with the edges of the spoon bowls).
• Microwave the chocolate in the bag until the chocolate is completely melted (keep in mind the bag will be used like a pastry bag, so try to keep the melted chocolate in one corner-- I put that corner in a mug, so it stays upright).
• Alternatively, you can dunk the corner of the bag containing the chocolate in boiling water, until the chocolate melts completely.
• Then with scissors, cut off a*tiny* piece of the corner of the bag (you don't want the chocolate to come out in a very big stream).
• Using it like a pastry bag, squirt a little chocolate into each spoon (you may have to tap the bottom of the spoon on the counter, to level out the dollop of chocolate).
• Allow the spoons to cool undisturbed for one hour, until the chocolate hardens-- you can then store them in a sealed plastic bag in the refrigerator for weeks (allow them to come to room temperature before serving, though, so they don't cool your coffee too much!).

SIMPLE CHOCOLATE-DIPPED SPOONS

Steps:

• Heat dipping chocolate as directed on package.
• Dip bottom half of each of 30 plastic teaspoons into chocolate. Gently shake spoons to remove some of the excess chocolate. Place on waxed paper-covered tray.
• Refrigerate 10 min. or until chocolate is set.

CHOCOLATE SPOONS

Steps:

• In a small heavy saucepan, melt chocolate chips and 4 teaspoons butter, stirring occasionally. Dip the bowl end of each spoon into chocolate; top each with four marshmallows. , Spoon remaining chocolate over marshmallows. Place on a waxed paper-lined plate. Refrigerate for 15 minutes or until set. Melt vanilla chips and remaining butter, stirring occasionally. Drizzle over chocolate spoons. Use as a stirring spoon with coffee or cocoa.

CHOCOLATE-DIPPED SPOONS

Steps:

• In a microwave-safe bowl, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Dip each spoon into chocolate; tap spoon handles on edge of bowl to remove excess chocolate. Place on waxed paper; let stand until set., In a microwave-safe bowl, melt semisweet chocolate and remaining shortening; stir until smooth. Dip coated spoons into chocolate mixture; tap spoon handles on edge of bowl to remove excess chocolate. Place on waxed paper; sprinkle with coarse sugar. Let stand until set.

COFFEEHOUSE CHOCOLATE SPOONS

Steps:

• In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt.
• Immediately remove from heat; stir until smooth.
• Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate.
• Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.
• In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt.
• Immediately remove from heat; stir until smooth.
• Dip remaining spoons into the melted baking bar.
• Refrigerate for 30 minutes to set up.
• Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar.
• Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.
• Refrigerate spoons for 30 minutes to allow chocolate to set up.
• Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks.
• Makes 20 to 24 chocolate-covered spoons.
• To Present This As a Gift: You will need matching teacup and saucer, coffee beans, gold-tasseled cord, cellophane bags, and thin gold ribbon.
• Fill the cup with the beans. Place on the saucer. Place a pair of chocolate spoons on top of the cup. Arrange tasseled cord around the base of the cup. Wrap extra spoons in cellophane bags; tie with gold ribbon.
• Also Try This: Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.