DARK HOT CHOCOLATE STIRRER

Spread dehydrated marshmallows onto a shallow baking dish, large enough to roll sticks in, and set aside. In a microwave safe bowl, microwave chocolate chips in 30 second intervals, stirring in between until smooth. Or, use a chocolate melter. Dip each wooden stick in melted chocolate, coating three-quarters of the stick, and gently tap off excess.

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Pour your melted chocolate halfway into the mold and add toppings of your choice. Add in your stick. Fill the rest of the mold with melted chocolate and add any additional toppings you'd like. Place in the fridge for about 30 min., or until the chocolate is hardened. Pop your hot chocolate stirring spoon out of the mold and stir into a hot mug.

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All you do is fill the bottom of a pot with water and place a bowl filled with your chocolate chips or disk's {dark chocolate is my favorite}, on top. I have a set of aluminum mixing bowls I like to use for this. Begin heating the water over low to medium-low heat. It won't take very long before the chocolate begins to melt, as you stir.

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Lay on parchment or wax paper. Then place in freezer for about 2 minutes or until firm. Continue the dipping and freezing process 4 times or until there is a good amount of chocolate coating the stick. On the final dip, immediately roll the chocolate in the mallow bits. Place on paper until firm.

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PREPARATION. Pour Mallow Bits into a shallow baking dish, large enough to roll peppermint sticks in, and set aside. In a microwave safe bowl, microwave candy melts in 30 second intervals, stirring in between until smooth. Use a dry paper towel to gently wipe off powder used to keep stirrers from sticking. (Omit this step if using individually.

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the story. Relive sparkly, snowy slope memories and take a (cocoa) powder run with a set of stainless steel ski and pole stir sticks. Every set includes four stirrers—two skis and two poles—for deliciously mixed beverages. Made of 60% postconsumer recycled stainless steel. Each stirrer is about 7" tall.

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Let the mixture stand for approximately 4-5 minutes. The hot whipping cream should melt the chocolate chips. Add the cinnamon and stir together. The texture should be nice, smooth, and creamy. Tip: If the chocolate chips do not fully melt, pop the bowl into the microwave for 30 seconds. Melting the chocolate chips.

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For the Hot Chocolate Stirrers: 1 cup of high-quality dark chocolate chips or chunks; 1/2 cup of milk chocolate chips or chunks; 1/4 cup of heavy cream; 1/4 cup of unsalted butter; 1/4 cup of confectioners' sugar; 2 tablespoons of unsweetened cocoa powder; 1/2 teaspoon of pure vanilla extract;

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These hot chocolate stirrers make great Christmas Eve treats or homemade gifts for friends. When you are ready to use one of the stirrers, heat up a mug full of milk and stir in until fully combined.

Three Spiced Rum Penguin Hot Chocolate Stirrer By Cocoa Delicious

For the white and milk chocolate. 100 g. white chocolate, chopped. 10 g. freeze-dried raspberry pieces. 200 g. milk chocolate, chopped. 30 g. mint chocolate biscuits, broken into small pieces

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In a microwave safe bowl, melt 4 blocks of white almond bark. Begin with 1 minute in the microwave, then stir. Continue, alternating heating the chocolate for 30 seconds and stopping just before it is completely melted to stir. Continue the above step until the chocolate is completely melted. Spoon mixture into silicone mold, filling to the top.

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Instructions. Melt the candy melts according to package instructions (in the microwave or double broiler. Pierce the flat end of the candy cane into each marshmallow, ensure it will stay standing up. Crush up the peppermint in a Ziploc bag (to contain the mess) and put the pieces on a plate. Dip the marshmallow into the chocolate, roll it in.

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Carefully slide two marshmallows onto the bottom of each remaining candy cane. Melt the chocolate chips in a cup or jar. Dip the marshmallows into the melted chocolate, then dip the bottom into the crushed candy canes. Place the chocolate covered marshmallows on a piece of parchment paper to cool and harden. To use the hot chocolate stirrers.

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To do that, fill a large bowl with warm water. Remove the caps of the squeeze bottles and place a funnel in each one. Set aside. Okay, now the fun part! Say hello to your inner chocolatier! Break up the semi-sweet chocolate bar into a heat-proof bowl and add 1 tsp of oil. You may want to add peppermint extract a 1/2 tsp at a time if you want.

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Tap the glasses on the table to remove trapped air. Add toppings such as marshmallows and chocolate chips on top of the melted chocolate. Re-centre any wooden sticks or spoons that has slanted and place in the fridge to chill for 1 to 2 hours or until set. When set gently pull them out of the shot glasses or moulds.