Chocolate spoons
Ingredients
for 24 pieces
| 100 g | white chocolate, cut into pieces |
| 1 | red chilli, deseeded, finely chopped |
| 1 tbsp | freeze-dried mixed berries, finely chopped |
| 100 g | milk chocolate, cut into pieces |
| 1 | organic orange, use grated zest only |
| ½ tbsp | candied orange peel, finely chopped |
| 100 g | dark chocolate (approx. 72% cocoa), in pieces |
| 1 tbsp | caramel cube |
| ¼ tsp | sea salt |
| 100 g | dark chocolate, cut into pieces |
| 1 tbsp | candied ginger, finely chopped |
| ¼ tsp | cinnamon |
| ¼ tsp | bourbon vanilla powder |
| 1 pinch | nutmeg |
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.
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