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@bettybossi.ch

Fruity-hot white chocolate

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

Orange chocolate

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

Salted caramel chocolate

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

Spicy chocolate

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

24 soup spoons

How it's done

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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.

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