Chocolate spoon for the coffee

Ingredients

Directions

1. 1

   Coarsely chop the chocolate separately and melt them one after the other in a small bowl over a warm water bath. Remove the chocolate from the bain-marie and let it cool down a little

2. 2

   Wash orange hot and rub 1/4 of the peel thinly. Crush/mix 1 teaspoon sugar and orange zest with a mortar. Finely chop the pistachio kernels. Chop cherries and 1/2 tsp. sugar finely. Chop the caramel sweet in the mortar

3. 3

   Place teaspoons on a small baking tray (must fit in the refrigerator), trying to raise the ends of the stems a little (e.g. on paper or on the edge of the tray). Spread white and dark chocolate on 10 spoons each, then sprinkle with different toppings and chill for about 1 hour