Chocolate teaspoons

Chocolate teaspoons

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

You can try all sorts of flavours for this particular edible decoration, but I prefer using chocolate. Feel free to experiment with mould shapes and sizes – I particularly love these spoon-shaped moulds, and they are a firm favourite with our customers too!

Ingredients

Quantity Ingredient
50g plain chocolate, either as callets or grated, (at least 60% cocoa solids)

Method

  1. Melt the chocolate in a bain-marie and pour into your spoon moulds.
  2. With a spatula make sure the surface is absolutely even.
  3. Leave to cool and, when completely solid, unmould.
  4. Serve with the ice cream of your choice. We love serving our spoons with affogato or a strong cup of good quality coffee – delicious!
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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