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Chocolate spoons and candies
I can’t believe I forgot to post this post. I made it a long time ago and it slipped my mind. You just have to see these adorable spoons, made with minimal effort. I made these beauties for Aviv for his birthday when he was little.
Making the spoons themselves is not a problem. You can make them in 15 minutes. The whole thing is to melt chocolate and decorate. Well, I didn’t exactly explain exactly what I did. It’s recommended that you read carefully. If you want to make something tasty for a birthday or keep the kids active this is
exactly the recipe.
The spoons turn out to taste great and look adorable without needing much effort, and the kids love them. Additionally, each kid got a small bottle of chocolate milk, along with the spoons.
It turned out to be perfect, and Aviv never stopped smiling:)
60 spoons
Ingredients:
400 g dark, milk, white chocolate from Temper (bought)
Colored candies, decorations (you can go crazy here)
Another option that is more improvisational:
100 g regular milk chocolate
100 g regular dark chocolate
100 g regular white chocolate
Preparation:
1. Chocolate from a temperer:
Melt the chocolate in the microwave, it is recommended not to melt everything at once but in smaller quantities.
2. Prepare colored plastic spoons in advance to fill the spoons with chocolate, shake the spoon a little so that there is an even layer of chocolate.
3. Prepare the candies in advance and quickly decorate before the chocolate hardens.
4. Working with regular chocolate:
Melt a package of chocolate in the microwave with a little more oil or in a bain-marie, then omit the oil and mix into a uniform chocolate batter.
5. Fill the spoons in the same way I explained in section 2, wait 2 minutes and decorate the spoons, put in the refrigerator for 5 – 10 minutes.
What is the difference? When the chocolate from a temperer hardens completely, you get really regular chocolate in terms of texture and you can detach the chocolate from the spoon.
In the second option, the chocolate hardens but remains soft when you bite into it and the chocolate sticks to the spoon (reminiscent of chocolate cream for a cake).
Decorations, candies, lentils, heavier decorations, it is better to wait 5 minutes. In the second option, the chocolate takes time to harden and the decorations may sink.
Note that when I packaged with tempered chocolate, there is no problem with packaging, it comes out perfect. Regular chocolate sticks a little to the cellophane packaging.
It is worth knowing that…
60 g of chocolate = 9 teaspoons.
