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-
6
ounces semisweet chocolate pieces
-
20
- 24
plastic spoons
-
6
ounces white baking bar
1. 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.
2. 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.
3. 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.
4. 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.
- Tip 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.
- Tip Also Try This:Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.
- Calories 75,
- Protein (gm) 1,
- Carbohydrate (gm) 6,
- Fat, total (gm) 4,
- Cholesterol (mg) 3,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 8,
- Calcium (DV %) 10,
- Percent Daily Values are based on a 2,000 calorie diet
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Made these before for a really BIG hot cocoa/mug project. Used clear heavy duty plastic spoons, dipped some into white choc & others in regular. So much you can do with them! Extracts for flavoring in the chocs as well as decorating - opposite colors, crushed peppermint, sprinkles, miniature chips, etc... We improvised on bags and cut the corners off of inexpensive sandwich bags and tied them on the spoon heads with different colors of narrow ribbons. Have fun and let your imagination go wild!
10/21/2010 08:43:49 AM Report Abuse