Baking Recipes & Tutorials,

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Ms Taylor


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Chocolate Delights

Chocolate Delights

 It is the 1st of October tomorrow and halloween is nearly upon us. While it is likely that chocolate and sweet treats will be bought, would it not be lovely to try your hand at a simple and impressive looking chocolate spoon? They are perfect for any occasion and would make excellent festive presents to family and friends. With autumn in the air, try adding different flavourings to chocolate to bring in the warmth of the season; chocolate orange, peppermint chocolate or a warm mulled wine chocolate would be a delicious delight. Personalise your spoons and enjoy the delightful results. 

My chocolate spoons 

My chocolate spoon mould is super flexible and easy to use. It is important not to allow the chocolate to overheat when it melts or it will bloom as it solidifies again. Follow my step-by-step guide for beautifully tempered glossy chocolate every time. Why not try personalising your spoons by adding sprinkles, crushed up sweets, fudge or cookies when the chocolate is still molten? 

1. Fill up the kettle and set it to boil.

2. Break up 150g of chocolate into squares and place into a small heatproof glass bowl. 

3. When the water has boiled, pour into a medium size saucepan and turn the hob on so that the water is gently simmering.

4. Make a 'bain marie' by sitting the bowl over the water, taking care not to allow any droplets of water to come into contact with the chocolate.

5. Stir the chocolate now and then as it melts. When the squares are roughly one quarter of their original size, carefully remove the chocolate from the bain marie. 

6. Stir the chocolate until the lumps are completely melted and the chocolate is silky smooth. 

7. Use a dessert spoon and a teaspoon to scoop up the melted chocolate and pour it into the mould, smoothing it across the top for a flat finish.

8. If any chocolate drips onto the sides of the mould, scrape if off with a knife.

9. Sprinkle on any edible decorations while the chocolate is still molten.

10. Leave at room temperature for 20 minutes, and then place in the fridge to set. 

11. When the chocolate is solid, gently 'pop' it out of the mould. 

12. Wrap in cellophane, or package as you wish!

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