Thursday, February 24, 2011

259. Chocolate Covered Spoons, Little Gifts

Jack Sprat could eat no fat; his wife could eat no lean. And, so between the two of them, they licked the platter clean. When I think of that rhyme, I picture an odd couple who had worked out their eating differences to such a degree that they were always happy with the shared result.

My husband and I are somewhat like the Sprat household when it comes to a box of chocolates. I eat the dark pieces and he happily devours the milk chocolate. I am sure my lactose intolerance has something to do with my chocolate preference. Needless to say, I do not mind this chocolate-sharing arrangement at all!

Chocolate is used hundreds of ways, but the person who thought to coat plastic spoons with it was really inventive. Not only is the procedure easy, the end product is very pretty. Chocolate-coated spoons are sold in retail stores and are quite popular as little tokens of friendship or hostess gifts. Tie a bunch with pastel ribbon or other seasonal colors and surprise someone today.

(I had to explain to my husband that these spoons were used as flavored stirrers for hot chocolate!)

Chocolate Covered Spoons

Melt 12 oz chocolate chips in a microwave safe bowl, MED for 2 minutes. Stir and repeat at 30 second intervals until chocolate is melted. (Do not burn chocolate).  Dip one spoon at a time in the melted chocolate to cover the front and back of the spoon bowl. Tap neck of spoon gently on the edge of the bowl to remove extra chocolate...only a thin layer is desired. Place spoon on waxed paper to cool. Continue. (Reheat chocolate for 10-20 seconds if is cools during the coating process). Spoons may be drizzled with melted white chocolate after the first layer hardens. Coated spoons may be refrigerated to allow for faster hardening. Makes 24 spoons.

(Candy red-hots  or crushed peppermint may also be added  before the chocolate hardens. Wrap up a decorative mug, hot chocolate mix and a coated spoon and surprise someone who needs a little cheering up).

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