Snowflake Chocolate Spoons {gift}

Either you’ve seen them at the store or you’ve actually been lucky enough to have a chocolate spoon to dip in a hot cup of coffee or warm cup of milk. It’s such a treat and they couldn’t be easier to make!

Since I made these as Christmas gifts, I bought some pretty spoons that they could keep and use, but feel free to use plastic spoons as well.

I made twelve spoons total, gifting them in 3 sets of four. That way each person has a full set of spoons for later! I used store-bought snowflakes and sprinkles for the decorations. Just have fun with it!

Next is the fun part, just set your spoons up so that the bowl of the spoon is as level as possible, packing the maximum amount of chocolate in each spoon. I used a cooling rack  see?

Then package them up in cellophane bags with a pretty bow! I’ll also give you a little tip, suck all of the air out of the top of the bag and seal it with a heated flat iron. It’ll keep all of the air out of the bag until you open it!

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    1. Oh yeah!…and thank you! 😀 I did the same thing when I gave biscotti last year for Christmas. The flat iron is all you need instead of buying those fancy-dancy sealing bags and things! 😀

  1. Hi! I’d like to use your great idea in my blog (Swedish). I’ll make a link back to this page of course!
    I hope this is OK?

    Thanks in advance.

  2. Does the plastic not melt to the flat iron and ruin the flat iron for use on your hair? What temp is the flat iron set at? Do you mix the chocolate with anything like butter when melting it down or is it simply melted chocolate? Sorry for all the questions, but don’t want to mess up this gift for my 17 co-workers! :) Thanks!!!

    1. Hi Roxanne,

      Don’t apologize! Those are all great questions. I used a small travel flat iron on the lowest setting it would go on and it did beautifully! If you have a cheap one that isn’t one of those $100+ flat irons, I would recommend using that JUST in case something goes wrong. Either that or you could skip this process and purchase some of that plastic you shrink when heated with a blow dryer that you use to cover Easter baskets. I haven’t tried it, but I think it’d work great (Just make sure it’s food safe, if you go that route).

      Secondly, I strictly just used melted the chocolate. It’s best if you temper the chocolate so that it doesn’t bloom and stays hard at room temperature.

      Let me know if you have any other questions!
      Warmly, Caroline

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