When I ran across this recipe in the delightful "Giver's Log", I knew immediately that I would be making this. If ever there were a day to try it, it is definitely today. I woke up to a Winter Wonderland, and I can't suppress the squeak of excitement every time I peer out the window.
You'll need a good quality chocolate with a high fat content. I've found that fondue chocolate (label must say REAL CHOCOLATE) is ideal for this endeavor. I used a bit of espresso powder to bring out the chocolate flavor. If you are making this for children, you may want to leave this out.
- Chocolate + kids = hyperactivity
- Chocolate + kids + espresso powder = child screaming like an injured monkey
I love these charming biodegradable birch wood spoons. They are a little nicer in place of the "stick". You can find them here at Amazon. If you are curious about the mold I'm using, it's the Wilton Brownie Bites silicone pan.
I fancied these up a bit more with a sheet of chocolate transfer from Fancy Flours. How apropos, right? To do this I melted some white chocolate (flavored with LorAnn raspberry oil, mmmm...) and dipped the hardened squares.
Place them melty side down on the chocolate transfer sheet. Allow to dry completely and peel from paper.
And there you have it - raspberry hot chocolate on a stick. All we need now is a cup of hot milk and we're ready to go!
And now, some fun in the snow with my little clown...
If I can catch him!
Note: You'll find the recipe HERE, at Giver's Log as referenced earlier.
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chef@sprinklebakes.com
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13 comments:
okay, first of all, these are GORGEOUS. and i can't believe how excited I am to learn about the spoons AND the transfer AND the raspberry oil. thank you thank you!
and the snow looks amazing. it's one thing I miss living here in cali.
Wow, what a great idea, and you took it to the next level:)
Beautiful snow scene and cute pup!
I love the addition of the wooden spoons from the original concept! I got here via gift logs...i love all of these wonderful blogs! My head is spinning with ideas and things that MUST be made at once! :)
Those are so pretty! I am dying to try this!
These are absolutely amazing! I have never seen that transfer paper but I'm definitely going to search it out. Thanks for the great idea!!
Oooh, wish I'd seen these weeks ago. They are gorgeous and so impressive. I'll be bookmarking this page for next year.
Yummm~ I've been seeing these more and more! Gotta try them one day;o)
I just spotted these on your blog - so creative Heather :)
The transfer sheets made these extra-luxe, I love it! The original recipe says no water, alcohol, extract or liquid food coloring or the chocolate will seize. Does this apply to flavor oils as well? Did the chocolate with the raspberry oil give you any trouble? Thanks!
Hi Batty!
The flavoring oils I used are made by LorAnn. They are specially formulated for candy and chocolate flavoring. I had no trouble at all! I can't speak for other brands of oils, but if you use LorAnn, I offer this; it is highly concentrated, and should be used judiciously. The oils are usually sold with a medicine dropper. Just a drop or two in 6 oz. of chocolate yields a nice flavor.
But as stated in the original recipe -anything that has water in it - extracts and liquid food colorings specifically, will give you trouble.
Thanks for asking!
-Heather
wow! i love this little treat and i love your blog! i can't wait to peruse the rest of the pages!!! all i can say is... yummmmEEEE!!
One. Word. FABULOUS!
The things you make are so beautiful it makes me wanna cry .. they touched me with their gorgeousness! lol and they look so YUMMILICIOUS!
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