Best Coffee Spoons Recipes

CHOCOLATE AND PEPPERMINT COFFEE SPOONS

Steps:

• Line a baking sheet with parchment paper.
• Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined.
• Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
• Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes.

CHOCOLATE COFFEE SPOONS

Steps:

• Place 1/4 pound candy coating in a deep glass cup. Microwave at 30% or 50% power for 30 seconds or until melted, stirring every 15 seconds. Stir in flavoring if desired., Coat entire bowl of a plastic spoon with chocolate. Place on a waxed paper-lined baking sheet. Repeat until all spoons are coated. Refrigerate until firm, about 10 minutes. Cover and store in a cool place until serving.,

COFFEE HOUSE CHOCOLATE SPOONS

Steps:

• Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons.
• Place semisweet chocolate pieces in a heavy saucepan over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth.
• Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set.
• Place milk chocolate (or chocolate of your choice) in a heavy saucepan over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self sealing bag.
• Using scissors, make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative pattern.
• (Small dots, zig-zag lines, circles, etc.) Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon separately in clear or colored plastic wrap.
• Use ribbon to tie off plastic wrap. Store in a cool dry place for 2 to 3 weeks until ready to give as gifts.

COFFEE SPOONS

Steps:

• 1. Cover cookie sheets with waxed paper. Place one cup of chocolate chips or candy melts in heat-proof measuring cup. A smaller, deeper cup gives best results. Microwave chocolate chips or candy melts at 50% power for 1 minute. Remove cup and stir. Continue microwaving at 50% power, stirring every 30 seconds, until chocolate is melted and smooth. DO NOT over-heat chocolate. To thin chocolate, add 1 teaspoon solid shortening per cup of chocolate chips. Stir gently. Dip plastic spoons in melted chocolate to cover the bowl of the spoon. Remove excess chocolate by tapping tip gently against the side of the measuring cup. If chocolate thickens, return to the microwave for 30 seconds at 50% power, stir gently. Repeat with second cup of chocolate chips or candy melts. Cool thoroughly before wrapping individually.