These chocolate spoons have a coffee dust on the back, and they are a wonderful treat with a cup of cappuccino at a lazy afternoon.
You need a silicone (or hard plastic) bonbon-mould for 8 spoons for this. To learn to temper chocolate, see the techniques section for more information.
- 100gr white chocolate
- instant espresso powder
Makes 8 coffee spoons
Temper the chocolate by heating it to 45°C, bringing it down to 25°C and then heating it back to 29-30°C. For more information on tempering chocolate, see the techniques section.
Spoon the chocolate into the silicone spoon mould and tap the mould to spread the chocolate.
Place a teaspoon of espresso powder in a small sieve and dust the back of the spoons with the powder. Alternatively, you could first dust the silicone mould and add the chocolate after, but you might end up pushing the powder to one side, and not having a nice, even spread of coffee flavour.
Leave the spoons to harden.
Do not put the chocolate in the fridge to harden. If tempered correctly, the chocolate will harden quickly.