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Choose pretty, clear or silver plastic spoons. Wash spoons and make sure they are completely dry. For detailed information on melting chocolate read my post: How to Melt Chocolate. Have all sprinkles out and ready to use. Allow plenty of time to dry before packaging your spoons.
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Instructions. Line a baking sheet with wax paper and set aside. In a double boiler, melt the chocolate chips over low heat. Once it is smooth and thin, dip the bowl side of the spoon into the chocolate. Place onto wax paper and sprinkle with crushed candy canes. Continue until you run out of spoons or chocolate.
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In two separate microwave-safe bowls melt the white chocolate chips and milk chocolate chips in the microwave for about 2 to 3 minutes each in 30 second bursts, and stir the mix regularly. Pour the melted chips into separate small plastic bags. 2. Cut a small hole in one corner of each plastic bag.
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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.
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Line a baking sheet with parchment paper and set aside. Melt chocolate chips in microwave on 30 second intervals, stirring in between each interval. Dip the tops of plastic spoons into melted chocolate, coating them generously. Lay spoons carefully onto parchment-lined baking sheet and immediately top with desired toppings.
Chocolatedipped coffee spoons are an easy homemade holiday gift. Make
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Instructions. Combine milk chocolate chips and 2 teaspoons of the vegetable shortening in a medium microwave-safe bowl. Microwave in 30-second intervals stirring in between until chocolate is fully melted and smooth. Stir in the coffee granules until well combined.
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1. Preheat the oven to 375° F. Butter a 9-inch bundt pan or (9x5 inch) loaf pan. 2. In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined.
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Make sure the spoons are clean and dry, then set them on a sheet pan lined with parchment paper. Set the handle of the spoons on the edge of the pan to make the well of the spoon level (if the edge is too high, try the handle of a wooden spoon or something similar). Place the chocolate in a small microwave-safe dish.
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Melt each chocolate (dark, milk and white) in separate bowls. Melt the chocolate over water bath or double boiler. or in microwave. Melt the chocolate slowing, stirring frequently. If the chocolate starts to clump or doesn't melt smoothly, add 1/2 teaspoon of shortening. Make the chocolate coffee mixture. Combine half of the dark chocolate.
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Lay spoons out on a baking sheet. Place a towel under the ends of the handles so that the spoons lay evenly and stable. Fill the spoons 2/3 of the way with the caramel sauce, or hot fudge. Freeze the spoons for at least 20 minutes. While the spoons are freezing, prepare the chocolate. Melt 1 cup of chocolate in the microwave, or in a double.
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Instructions. Place the chocolate chips in a small bowl. Microwave at 15-20 second intervals to melt, stirring at each interval. Continue melting and stirring until the chocolate is easy to drizzle. Place the spoons on a plate or platter, balancing the handle so the spoon is level. Fill each spoon with chocolate.
