Chocolate spoons


Total time: 2hr 20m
Preparation Time: 20m

Servings
For 24 piece


Nutritional Information

Contains 97 Kcal, 1g Protein, 9g Carbohydrates, 6g Fat


Ingredients

  • Fruity-hot white chocolate
  • 100 g white chocolate, broken into pieces
  • 1 tbsp freeze-dried mixed berries, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • Orange chocolate
  • 100 g milk chocolate, broken into pieces
  • 1 organic orange, use grated zest only
  • 0.5 tbsp candied orange peel, finely chopped
  • Salted caramel chocolate
  • 100 g dark chocolate (approx. 72% cocoa)
  • 1 tbsp caramel cube
  • 0.25 tsp sea salt
  • Spicy chocolate
  • 100 g dark chocolate, broken into pieces
  • 1 tbsp candied ginger, finely chopped
  • 0.25 tsp bourbon vanilla powder
  • 1 pinch nutmeg
  • 0.25 tsp cinnamon
  • Utensils
  • 24 soup spoons

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  • Fruity-hot white chocolate

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Fill the hollow of the spoon with chocolate, place on a sheet of baking paper. Scatter the chilli and berries on top and leave to set for approx. 2 hrs.
  • Orange chocolate

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, then stir in the orange zest. Fill the hollow of the spoon with chocolate, place on a sheet of baking paper. Scatter the orange peel on top, cover and leave to set for approx. 2 hrs.
  • Salted caramel chocolate

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Fill the hollow of the spoon with chocolate, place on a sheet of baking paper. Scatter the diced caramel and Fleur de Sel on top. Cover and leave to set for approx. 2 hrs.
  • Spicy chocolate

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Fill the hollow of the spoon with chocolate, place on a sheet of baking paper. Scatter the ginger, cinnamon, vanilla and nutmeg on top. Cover and leave to set for approx. 2 hrs.
  • Prepare the HOT CHOCOLATE

    Heat 200 ml of milk, place the chocolate spoons in the milk and stir until the chocolate has melted.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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