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    • #262164

      Coffeehouse Chocolate Spoons
      Source: Better Homes and Gardens

      Prep: 30 minutes
      Chill: 1 1/2 hours

      Ingredients
      6 ounces semisweet chocolate pieces
      20 to 24 plastic spoons
      6 ounces white baking bar
      Directions
      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.
      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.
      Also Try This: Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.

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