Hot chocolate stirrers aren’t a new thing by any stretch. I’m not reinventing the wheel with this post – but I am giving it my own twist with vintage spoons and modern flavours.
Perfect as a sweet stocking filler or for a grown up Christmas Eve box.
You will need
White eating chocolate
Milk eating chocolate
Sea salt flakes
Dark eating chocolate
Peppermint candy cane
A selection of vintage teaspoons
- First give your spoons a good clean
- Pop the spoons in the fridge
- Working with one kind of chocolate at a time, melt a few squares with a bain-marie
- To make a bain-marie, bring a pan of water to the boil and then reduce to a medium heat
- Place a heat proof bowl over the pan. It should.touch the water but not the bottom of the pan
- Place the chocolate in the bowl and stir as the chocolate melts
- Burnt chocolate is horrible.so remove the bowl from the pan as soon as it melts
- Dip your first spoon into the chocolate so that it’s coated. Place on a sheet of greaseproof paper and allow to cool and set
- Once set dip the spoon back into the chocolate but this time try to scoop up a teaspoonful of chocolate
- Allow to cool and set
- Finally dip the spoon in the chocolate a third time to coat both sides. Sprinkle with the topping and allow to set
- If your chocolate starts to firm up in between coats, simply return the bowl to the pan and melt
- You can make these quite far in advance but the chocolate may develop a powdery ‘bloom’ coating over time. This is perfectly safe to eat
As there isn’t a huge amount of chocolate on a teaspoon, simply swirling it into a mug of hot milk might make for a slightly weak hot chocolate. So I would recommend using a small cup or stirring into a ready made cup of hot chocolate instead.
Love Rachel ❤️