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!
Absolutely gorgeous!
These are so very pretty – I love them with those little snowflake decorations!
these are so adorable! and great tip with the flat iron – i would never think to use that!
These are beautiful! Great idea to use a flat iron to seal the tops!
Guess I know what I’ll be gifting! These are too cute!
Okay wow! These look store bought. They are perfectly adorable! What a cute gift.
You’re too nice Bree! Thank you! 😀
wow, these are GORGEOUS, Caroline. I love how cool and frosty/wintery they look. Flat iron to seal cellophane bags?? Uh, GENIUS. Never would’ve thought of that!
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! 😀
These are the cutest spoons!
I love this idea!! What kind of chocolate did you use?
I used Ghirardelli 60% cacao chocolate chips. My favorite for melting. 😀
And they taste even better than they look. What a treat! Thank Caroline…. 🙂
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.
/Jemima
Of course! Thank you for asking and thinking of me Jemima! 😀
Thank you!!
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!!!
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
Hello, I have a question about working with chocolate in general. I only did a little here and there, I use the microwave when I do. When I see videos of people working with chocolate they seem to work at their leisure and the chocolate doesn’t seem to harden in seconds like mine does? How do they do that? What am I doing wrong? I want to do pretzels, spoons and marshmallows. I’m out of work and would like to make for gifts, but can’t afford to burn the chocolate need to stretch everything? Is there a better way of doing this? How do I keep the chocolate smooth so I can work with it and not have it look a mess. Any tricks of the trade would be appreciated. I was told by a lady in a craft store you should use Utz pretzels. Again any help would be appreciated!!! Sincerely Marie
Hi Marie, I’ve found that the brand of chocolate makes a WORLD of difference. When melting and dipping chocolate, I only use Ghirardelli 60 cacao bittersweet chocolate chips. They melt beautifully and stay melted for working. If you’re not using a chocolate thermometer to temper the chocolate (and just using the microwave) you’ll want to make the chocolate presents as close to giving them as possible. Over heating the chocolate (and not tempering it) will cause it to bloom after a while. It doesn’t affect the taste at all, but it just looks weird. Let me know if you have any other questions! Happy Holidays!