chocolate on a stick

Name: chocolate on a stick
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 150 g Dark chocolate or couverture; 150 g Milk chocolate or couverture; 20 g Coconut oil; 1/3 Vanilla pod; 1 small knife point of ground cardamom; 1/2 TEASPOON instant espresso powder; 7-10 Tbsp Gold leaf; 10 spoons or lollipop/popsicle sticks; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

150 g Dark chocolate or couverture
150 g Milk chocolate or couverture
20 g Coconut oil
1/3 Vanilla pod
1 small knife point of ground cardamom
1/2 TEASPOON instant espresso powder
7-10 Tbsp Gold leaf
10 spoons or lollipop/popsicle sticks
baking paper

Directions

1
Chop the chocolate coarsely separately and melt them together with 10 g of coconut fat in a warm water bath. Cut the vanilla pod open lengthwise, scrape out the pulp and add to the dark chocolate. Add cardamom and mix well. Stir the espresso powder into the milk chocolate. Let the chocolate cool for 45-60 minutes. Stir in between
2
Place the chocolate separately in approx. 5 wells of a mini muffin tray (well approx. 25 ml each / tray with 12 wells). Put spoons into the chocolate (only works if the chocolate has just the right consistency, otherwise wait a few minutes and try again). Let it set in a cool place
3
Hold the muffin tray briefly in warm water and remove the chocolate from the moulds with a small knife. Place on baking paper and chill for about 15 minutes. Wrap the chocolate on a stick in cellophane as a present. Store in a cool place
4
waiting time approx. 3 hours