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Chocolate spoons
20 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 97
  • Fat about 6g
  • Carbohydrates about 9g
  • Protein about 1g
This is needed
This is needed for 24 piece
Fruity-hot white chocolate
  • 100 g white chocolate, broken into pieces
  • 1 tbsp freeze-dried mixed berries, finely chopped
  • 1 red chilli, deseeded, finely chopped
Orange chocolate
  • 100 g milk chocolate, broken into pieces
  • 1 organic oranges, use grated zest only
  • 0.5 tbsp candied orange peel, finely chopped
Salted caramel chocolate
  • 100 g dark chocolate (approx. 72% cocoa)
  • 1 tbsp caramel cube
  • 0.25 tsp sea salt
Spicy chocolate
  • 100 g dark chocolate, broken into pieces
  • 1 tbsp candied ginger, finely chopped
  • 0.25 tsp bourbon vanilla powder
  • 1 pinch nutmeg
  • 0.25 tsp cinnamon
Tools
  • 24 soup spoons
View these products
And that's how it's done
And that's 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.