Reviewed: Nov. 17, 2009

This was a great idea that i modified by making ginger spoon shaped biscuits and dipping them in chocolate. I use the original recipe when making some with the kids on the school break- FANTASTIC way to keep them occupied.

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Volpe

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

I use almond bark when making this; I dislike the way melted chips don't really drizzle unless put in a frosting bag or the baggie you made...and almond bark can be drizzled easily. Although, if you want to make specific designs, like shapes, on the spoon, that I would use the white chips for. It is a cute idea to gift in a mug with candy or cocoa mix.

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Whitney_j

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Excellent idea! I used all milk chocolate. I found it easy to dip by holding a large spoon of chocolate and dipping the spoon into that to cover the bottom and then I spoon the rest of the chocolate over the top.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 22, 2009

Used this for Valentine's teacher gifts! We bought pink spoons from the party store & put them in heart print cello bags. Was a big hit.

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cookin

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Jan. 5, 2009

I made these for my Christmas Cookie displays and they turned out wonderful!!! I even bought cute Christmas mugs, placed some hot coco packas with mini marshmallows in the mug with these spoons and it made a really cute gift idea for my gradparents!!! Very cute!

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ksmylee67

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Reviewed: Dec. 23, 2008

This worked out great. I sprinkled chopped nuts onto the spoons right after dipping. I had no issues with this recipe at all.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 23, 2008

I made these for gift baskets to go with hot chocolate mix. They were super simple to make! Turned out very pretty and make a great addition to my baskets! Now I have to make more for my kids!! Thanks!

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countygirl28

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

I am writing this review with the most delicious cup of chocolate caramel coffee at my side. I crushed Werther's Originals and sprinkled them on the chocolate covered spoons I had made. OUTSTANDING! I thought it would be easy to cover the spoons but found that first I had to covered the back with chocolate, let that harden; then, fill the spoon with chocolate and let that harden. For some reason I thought I would be able to "dip and go". Once I filled the front with chocolate, I sprinkled on the Werther's Originals. (I crushed them till they were almost powder like so they melt nice in the coffee). To let them "dry", I happened to have a box sitting on the table so I slid the handle of the spoon under the flap of the box. This way the chocolate didn't get smashed. They looked very nice.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Dec. 15, 2008

These turned out very nicely. They look great! I did change things, but this is a great idea. I used white and chocolate almond bark instead of the chips and skipped the refrigeration step. It doesn't seem necessary, and air drying will take care of any sugar blooms that people complain of. I waited for the first layer to harden, then drizzled the white chocolate over top. I used plastic spoons, but in retrospect, I should have gone to the dollar store for some cheap-o silverware. That would have looked nicer; I will be sure to do that next time I make these. Thank you :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Dec. 24, 2007

These are outstandin if you sprinkle candy canes on it, yum yum yum! Makes a wonderful holiday present!Good for stirring coffee! Hope you find this useful.

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beadfiend

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Reviewed: Dec. 21, 2007

i always have bad luck microwaving things, so i opted for the double-boiling with this recipe. i added a tablespoon of shortening for every cup of morsels i melted, like someone suggested, and the finish look was glossy. however, after the fourth day, the chocolate "spots" started showing up. so i suggest not making this days in advance like i did. overall, i had a great time, but took almost forever (about 3.5 hours) to finish only 15 spoons.

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ernesta

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

These are so easy. I made them along with the cranberry hootycreek jar recipie and the cappucino mix. I crushed some mint candy canes and sprinkled the on top before the chocolate set. Very pretty and a nice gift! Thanks!

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DIANEA5

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Dec. 1, 2007

This is a great recipe to get creative with. For Christmas, I colored white chocolate with food coloring and added a couple of drops of peppermint flavoring. Dipped some in the colored mint, then drizzled with melted chocolate and sprinkled with candy sprinkles. With some, I dipped in chocolate, stuck miniature marshamallows on while still wet, then drizzed the marshmallows with the colored chocolate. Wrapped in little cello bags and tied with curling ribbon, they are an impressive addition to gift baskets with a mug, some coffee, and homemade treats.

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ArmyMom

Cooking Level: Expert

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Reviewed: Jan. 25, 2007

My grandson & I made these yesterday, we used ghirardelli double chocolate dipping chocolate to coat the spoons in & drizzled ghirardelli white chocolate on after the chocolate set up. I melted my chocolate (I too added a bit of shortening...about a tbp) in a double boiler because I have had chocolate seize up in the microwave & there's no need to hurry using a double boiler. We sprinkled some w/ colored sprinkles for the grands to use as lollipops. These spoons added a nice touch to our coffee this morning....thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 23, 2007

I held a holiday food craft party for a group of friends and these easy-to-make spoons were the hit of the party! So easy, and so rewarding - I highly reccommend. One tip: we lined the spoons on a baking pan layered with wax paper and after the first coat of chocolate, we put the pan in the freezer for 10 mintues. This allowed the chocolate to become firm before adding another layer and gave our spoons a really nice look.

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loyyd

Cooking Level: Beginning

Home Town: Ypsilanti, Michigan, USA

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Reviewed: Dec. 18, 2006

Instead of drizzling milk chocolate on the spoons, I mixed semi-sweet and milk chocolate together while melting. They turned out great.

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jll076

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Reviewed: Sep. 10, 2006

I like to dip chocolates at Christmas time. I make chocolate spoons out of the leftover chocolate instead of letting it go to waste.

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ALLYDAVIS

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 1, 2006

I am planning to try this recipe again at Easter, giving each child a spoon engraved with their name and of course the CHOCOLATE COATING.

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Lyne

Cooking Level: Intermediate

Home Town: Adelaide, South Australia, Australia

Living In: Murray Bridge, South Australia, Australia

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Reviewed: Dec. 23, 2005

My 7 & 9 year old grandgirls made these for a tea party they gave for neighborhood children. It was easy to make and a great hit. We used mint chocolate to drip on the semi sweet. I also melt the chips slowly, microwaving for 30 seconds,stiring, & microwaving again until melted. I find otherwise I risk burning the chocolate.

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SUEHANDLER

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Reviewed: Dec. 7, 2005

Yummy :) I make these using spoon molds (I'm not sure where you get them; my mother-in-law gave them to me) and a special kind of chocolate that is used for the molds (higher amount of parafin so that the chocolate hardens and keeps its shape). One note - when making this recipe, make sure you use a high quality (i.e. name brand) of chocolate chips; the store brand doesn't seem to harden back up enough and you end up with a bit of a gooey mess :)

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