Chocolate spoons

Chocolate spoons

Total: 2 hr 20 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / piece: 97 kcal
, Fat: 6 g
, Carbohydrate: 9 g
, Protein: 1 g

Ingredients

24 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Fruity-hot white chocolate

100g white chocolate, broken into pieces
1 red chilli, deseeded, finely chopped
1tbsp freeze-dried mixed berries, finely chopped

Orange chocolate

100g milk chocolate, broken into pieces
1 organic orange, use grated zest only
½tbsp candied orange peel, finely chopped

Salted caramel chocolate

100g dark chocolate (approx. 72% cocoa)
1tbsp caramel cube
¼tsp sea salt

Spicy chocolate

100g dark chocolate, broken into pieces
1tbsp candied ginger, finely chopped
¼tsp cinnamon
¼tsp bourbon vanilla powder
1pinch nutmeg
Purchase ingredients now

Utensils

24 soup spoons

How it's done

Fruity-hot white chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Fill the hollow of the spoon with chocolate, place on a sheet of baking paper. Scatter the chilli and berries on top and leave to set for approx. 2 hrs.

Orange chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, then stir in the orange zest. Fill the hollow of the spoon with chocolate, place on a sheet of baking paper. Scatter the orange peel on top, cover and leave to set for approx. 2 hrs.

Salted caramel chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Fill the hollow of the spoon with chocolate, place on a sheet of baking paper. Scatter the diced caramel and Fleur de Sel on top. Cover and leave to set for approx. 2 hrs.

Spicy chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Fill the hollow of the spoon with chocolate, place on a sheet of baking paper. Scatter the ginger, cinnamon, vanilla and nutmeg on top. Cover and leave to set for approx. 2 hrs.

Prepare the HOT CHOCOLATE

Heat 200 ml of milk, place the chocolate spoons in the milk and stir until the chocolate has melted.

How-tos

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Peeling ginger

Peeling ginger

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!