Ingredients 100 grams quality baking chocolate (dark or milk variety)
2 peppermint sticks/ candy canes
12 plastic or wooden teaspoons
Crush the candy canes using a kitchen hammer or rolling pin. Wrap the candy canes in baking paper prior to crushing to make it easier and less messy.
Working in small batches, break up the chocolate in a microwave safe bowl.
Carefully melt the chocolate using short 20-30 intervals in the microwave. Stir the chocolate to assit with melting and to avoid burning.
Dip the spoons into the melted chocolate ensuring that you completely coat the spoon.
Place the chocolate coated spoon on a baking tray lined with baking paper and sprinkle with crushed candy canes.
Place the spoons in a cool area of the kitchen to allow the chocolate to set. Wrap the spoons in plastic and tie with a bow.
Chocolate spoons can be stirred into hot coffee or a glass of hot milk to make a peppermint mocha or hot chocolate.
You can spoon any leftover melted chocolate into a silicone muffin pan. Then sprinkle crushed peppermint or candy sprinkles on top to make Chocolate Freckles. Once chocolate has set you can pop the freckles out and store in an airtight container.
Extra melted chocolate can be used for chocolate freckles