Did you run out of time for baking this year? This takes about 45 minutes of actual work, then a couple of hours of chilling. It does require you to temper chocolate, but it’s not as scary as you’d think.
- Crushed candy canes
- Dark chocolate (avoid chips, go for high quality chocolate that will melt well. I used the big “pound plus” bars from Trader Joe’s for the spoon pictured above)
- Spoons. You can use disposable spoons, but using real metal spoons is so much prettier. I got these from a resale shop for 10 cents each. Totally worth it for a gift. If you are making these for a coffee bar at your own party, use spoons from your collection.
- Temper the chocolate. I learned how to do it a few days ago using this tutorial. It’s a great tutorial – she explains the science behind the process and then gives detailed instructions. To be very honest, though, my first (and only) attempt seemed like a disaster, and I just said “Never mind. We’re not starting over. If it ends up looking chalky, then oh well.” It must have been at that exact moment that the temper was achieved, because these turned out pretty well.
- Dip spoons in the chocolate, giving them a nice thick coating. Set on wax paper.
- Press crushed candy cane pieces into the chocolate spoons.
- Refrigerate until ready to package.
- I wrapped individual spoons in treat bags, tying ribbons just above the bowl of the spoon. Attach a card that tells recipients to stir a spoon into a cup of their favorite coffee for a sweet treat.