Mocha Spoon Project
By Bob Sherman
Flavored chocolate covered spoons and stirrers have been increasing in popularity over recent years. Several methods have been used to produce these such as molding and dipping, however there are problems commonly associated with both methods. Dipping does not have a particularly nice appearance. While molding can produce a substantially nicer product, variations in plastic spoons have caused some molding problems.
The solution is our mocha stirrer system. This consists of several decorative molds and plastic stir sticks that are designed for a precise fit in those molds. The system is rounded out with the availability of a custom gift box that holds 6 finished mocha spoons. Alternatively they may be packaged with bags and twist ties.
Many of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.
Either melting method may be used, but I find the double boiler works best.
Double Boiler - See Double Boiler Usage Instructions.
A microwave may also be used but care must be taken not to overheat the chocolate.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- Optimum pouring temperature is about 90 degrees F. Do not place the thermometer in the microwave!
Chocolate Making Supplies And Materials
The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Chocolate Coating - Milk, Dark, or White chocolate are popular, but colors could also be used if desired.
- Mocha Stirrer Mold - Makes four at a time and available in several styles.
- Mocha Stirrer Stick - One per stirrer.
- Flavor Oil - One or more depending on how many flavors you wish to make. Note: It is important to use oil base flavorings only - extracts may damage your chocolate.
- Lolly Bags 2.5 x 6 inches - One per spoon if not using gift boxes.
- Twist Ties - One per bag.
- Mocha Stirrer Gift Box - Optional. Holds 6 stirrers.
- 19" Bow Stretch Loop - Optional - For finishing touch on gift box.
- Thermometer - One.
- Double Boiler - One
Step By Step Instructions
The mold is used without modification. Several styles are available. The rose mold was used here.
Melt some chocolate. Stir in the flavor oil of your choice. The amount is largely a matter of personal taste, but remember you are not eating these and the flavor will be diluted in the coffee. My personal preference is a minimum of 5 drops of flavor oil per ounce of chocolate, but that is too strong for some folks.
Spoon the chocolate into the mold cavities. Rap mold against the counter sharply several times to dislodge any trapped air bubbles.
To ensure a good bond, dip the rounded end of each stick in the pot of melted chocolate before positioning in the mold. Allow the chocolate to firm up before proceeding.
Place the mold in your freezer until they de mold easily. This typically takes 5 - 7 minutes, depending on your freezer and how hard the chocolate is before placing it in the freezer.
Note: Leaving these in the freezer too long may cause the chocolate to crack near the stick.
Individual packaging may be done with a small lolly bag and a twist tie.
A gift box with bow stretch loop looks much nicer and holds six mocha spoons. This is much nicer when selling these or gift giving.
Support Free Projects
You can help ensure the continued availability and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.
Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in July 2007 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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