Coffeehouse 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 AND PEPPERMINT COFFEE SPOONS

Steps:

• Line a baking sheet with parchment paper.
• Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined.
• Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
• Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes.

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.

COFFEE HOUSE CHOCOLATE SPOONS

Steps:

• Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons.
• Place semisweet chocolate pieces in a heavy saucepan over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth.
• Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set.
• Place milk chocolate (or chocolate of your choice) in a heavy saucepan over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self sealing bag.
• Using scissors, make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative pattern.
• (Small dots, zig-zag lines, circles, etc.) Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon separately in clear or colored plastic wrap.
• Use ribbon to tie off plastic wrap. Store in a cool dry place for 2 to 3 weeks until ready to give as gifts.

COFFEE PERKS (CHOCOLATE COVERED SPOONS)

Steps:

• Melt chocolate with liqueur flavoring in saucepan on lowest heat or in to of double boiler over warm water, stirring often.
• Dip ball of spoon in chocolate, hold above chocolate until drips have fallen off back into the saucepan.
• Lay spoon on wax paper to harden.
• Dip 1 more time.
• Once they've hardened you can wrap the spoons in decorative cellophane and tie with pretty ribbons.
• To use, simply stir into your coffee. Yum.

CHOCOLATE COATED SPOONS

Steps:

• Combine chocolate baking bar, whipping cream and Amaretto in a 1-cup glass measuring cup.
• Microwave on medium (50% power) for 1 minute, stirring at 30 seconds until melted and smooth.
• Dip spoons in melted chocolate so that the bowl of spoon is coated completely.
• Allow the excess to drip off.
• Place on wax paper; chill for at least 15 minutes in freezer to allow to set. Drizzle chilled spoons with melted vanilla-flavored candy coating to decorate, if desired.
• To use, stir into coffee or hot chocolate until melted.
• Makes about 20 spoons.
• They are pretty if wrapped in colored plastic wrap and tied with a pretty bow.
• If you don't have a micr o-wave, I think that this could be done stove top on low heat and just watch that the chocolate doesn't burn.
• Jan

CHOCOLATE PEPPERMINT SPOONS

Steps:

• Dip spoons in melted chocolate; shake off excess.
• Place on waxed paper lined tray.
• Sprinkle 1 side with crushed candy.
• Allow chocolate to set.
• Wrap in food safe cellophane; tie with ribbon.

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!).

CHOCOLATE-DIPPED BEVERAGE SPOONS

Steps:

• In a microwave-safe bowl, melt milk chocolate chips with 2 teaspoons shortening; stir until smooth. Repeat with white baking chips and remaining shortening. Dip spoons into either mixture, tapping handles on bowl edges to remove excess. Place on a waxed paper-lined baking sheet. Pipe or drizzle milk chocolate over white-dipped spoons and white mixture over milk chocolate-dipped spoons. Use a toothpick or skewer to swirl chocolate. If desired, decorate with coarse sugar or sprinkles if desired. Chill for 5 minutes or until set. Use as stirring spoons for coffee or cocoa.