Hot Cocoa & Chocolate Spoons

Hot Cocoa & Chocolate Spoons

By TheSweetNerd

November 18, 2016

  • Prep: 15 mins


Colombian Hot Chocolate


Bars of chocolate, popular brands include Corona, Diana and Luker (one bar of chocolate per cup of milk)

Colombian tools: A molinillo (a traditional wooden spoon that acts as a whisk) and or a chocolatera (an alumiunum pot)

Chocolate Dipped Spoons

Plastic, Wooden, or Real Spoons

Melting Chocolate

Decorations such as candy pearls, jimmies, crushed peppermint

Optional: Edible glitter or dust


Hot Chocolate

1Stovetop: With a 1:1 ratio of milk to chocolate bar, pour the milk in a saucepan or chocolatera (jug from Colombia). Once scalding, add in the chocolate. With a wooden spoon, or a molinillo (wooden spoon with ball at the end from Colombia), whisk the hot chocolate. (Use a back and forth spinning motion with the molinillo cupped between your palms).

2Keep this on the stove until the chocolate begins to froth. When the mixture begins to froth towards the top, quickly remove it from the heat.

3Add marshmallows and enjoy!

Chocolate Spoons

1Melt chocolates in double boiler or as instructed. Dip spoons into chocolate and place on parchment. Immediately, garnish with decorations and let them get firm at room temperature.

2Optional: If you are decorating with edible glitters, dust, or paint, then be sure to mix with vanilla or water. Then, apply paint or dust to hardened chocolate.


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