Post by Chris in NM on Feb 5, 2003 9:48:26 GMT -6
spoons3:
Recipe By : Laura Hunter
6 ounces semisweet chocolate pieces
4 ounces milk chocolate pieces
(or white, mint, etc. chocolate)
20 plastic spoons
Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons. Place semisweet chocolate pieces in a heavy saucpan
over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set.
Place milk chocolate (or chocolate of your choice) in a heavy saucpan over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self sealing bag. Using scissors, make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative
pattern. (Small dots, zig-zag lines, circles, etc.)
The above 2 steps can be reversed if you like! Get 6 ozs. of white chocolate to cover the spoons and 4 ozs. of chocolate of your choice to use to decorate the spoons. Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon separately in clear or colored plastic wrap. Use ribbon to tie off plastic
wrap. Store in a cool dry place for 2 to 3 weeks until ready to give as gifts. Place chocolate covered spoons in a new coffee mug and give along with homemade muffins, scones, biscuits, cookies, etc.
Coffeehouse Chocolate Spoons
Bundle a week's worth in a jumbo holiday coffee mug.
6 ounces semisweet chocolate pieces
4 ounces milk chocolate pieces or white baking bar
20 to 24 plastic spoons
In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly till the chocolate begins to melt. Immediately remove from heat; stir till smooth. Dip spoons into chocolate, tapping handle of spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30
minutes to allow chocolate to set up. In a heavy saucepan heat milk chocolate pieces or white baking
bar over low heat, stirring constantly till chocolate begins to melt. Immediately remove from heat; stir till smooth. Place the melted milk chocolate or white baking bar in a small, heavy self-sealing bag. Using scissors, make a small cut in the corner of the bag;
drizzle one or both sides of the chocolate-coated spoons with the melted milk chocolate or white baking bar. Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately in plastic wrap. Makes 20 to 24 spoons.
Make-Ahead Tip: Up to 3 weeks ahead, make chocolate spoons. Wrap each spoon separately in plastic wrap and store in a cool dry place.
Recipe By : Laura Hunter
6 ounces semisweet chocolate pieces
4 ounces milk chocolate pieces
(or white, mint, etc. chocolate)
20 plastic spoons
Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons. Place semisweet chocolate pieces in a heavy saucpan
over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set.
Place milk chocolate (or chocolate of your choice) in a heavy saucpan over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self sealing bag. Using scissors, make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative
pattern. (Small dots, zig-zag lines, circles, etc.)
The above 2 steps can be reversed if you like! Get 6 ozs. of white chocolate to cover the spoons and 4 ozs. of chocolate of your choice to use to decorate the spoons. Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon separately in clear or colored plastic wrap. Use ribbon to tie off plastic
wrap. Store in a cool dry place for 2 to 3 weeks until ready to give as gifts. Place chocolate covered spoons in a new coffee mug and give along with homemade muffins, scones, biscuits, cookies, etc.
Coffeehouse Chocolate Spoons
Bundle a week's worth in a jumbo holiday coffee mug.
6 ounces semisweet chocolate pieces
4 ounces milk chocolate pieces or white baking bar
20 to 24 plastic spoons
In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly till the chocolate begins to melt. Immediately remove from heat; stir till smooth. Dip spoons into chocolate, tapping handle of spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30
minutes to allow chocolate to set up. In a heavy saucepan heat milk chocolate pieces or white baking
bar over low heat, stirring constantly till chocolate begins to melt. Immediately remove from heat; stir till smooth. Place the melted milk chocolate or white baking bar in a small, heavy self-sealing bag. Using scissors, make a small cut in the corner of the bag;
drizzle one or both sides of the chocolate-coated spoons with the melted milk chocolate or white baking bar. Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately in plastic wrap. Makes 20 to 24 spoons.
Make-Ahead Tip: Up to 3 weeks ahead, make chocolate spoons. Wrap each spoon separately in plastic wrap and store in a cool dry place.