Vintage Hot Chocolate Spoons

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

Pink peppercorns

Milk eating chocolate

Sea salt flakes

Dark eating chocolate

Peppermint candy cane

A selection of vintage teaspoons

Method

  • 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 ❤️

 

 

 

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