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DIY Color-Splattered Hot Chocolate on a Stick
By L. K. on Dec 12, 2016 at 3:00 am in Modern and Whimsical/Playful
From corn dogs to kebabs, there’s something so revelrous about food on a stick. It’s cute. It’s clever. It’s convenient. And it’s ceaselessly Pinteresting. Come cool weather, though, when there’s no state fair or summer barbecue in sight, skewered tidbits tend to slip far from culinary consideration. Enter hot chocolate on a stick, wintertime’s cozy, melty answer to delight-on-a-stickness. Lovely Indeed’s Chelsea Foy makes the cubed cocoa trend merrier, brighter, and a splash artsier with this easy recipe for color-splattered white hot chocolate on a stick.
“If you’re having a wintry wedding or holiday party, this might be the funnest, most eye-catching batch of goodies you can make for your guests,” Chelsea says. “You can use your favorite candy mold to transform the chocolate into just about any shape you desire. Make your splatters in the colors of your event, or make a whole rainbow just for fun! Set your finished treats out at a self-serve hot chocolate station, or send them home as favors.”
♦ 2 pounds of white baker’s chocolate
♦ 1 teaspoon of vanilla
♦ Powdered sugar
♦ Nonfat milk
♦ Food coloring gel
♦ Cooking spray
♦ Double boiler or a pot and a metal bowl
♦ Silicone molds (We used a hexagonal mold like this one.)
♦ Lollipop sticks
♦ Small bowls
♦ Popsicle sticks
♦ Cardboard box
Photo by Chelsea Foy
Start by making your chocolate on a stick. Coarsely chop the baker’s chocolate and set aside. Set up your double boiler. If you don’t have one, fill a medium-sized pot with about 1 ½ cups of water. Top it with a metal bowl that fits slightly down inside the pot but doesn’t come in contact with the water. Turn on medium heat. Combine the chocolate and the vanilla in the bowl, stirring until the mixture is smooth and spoonable. (Be sure to only hold the metal bowl with a potholder!)
Use a spoon to spoon the chocolate into your mold. Fill each vessel as full as you like. Allow the chocolate to cool slightly and insert the popsicle sticks. If they don’t quite stand up straight yet, chill the chocolate in the freezer for a few minutes and try again. Once the sticks are inserted and standing upright, cool your chocolate in the fridge overnight.
Once completely cooled and hardened, remove the chocolate sticks from the molds.
Prepare your royal icing to splatter. For each color, combine ¼ cup powdered sugar and 1 ¼ teaspoons of nonfat milk in a small bowl. Stir until smooth. Use a popsicle stick to add a tiny amount of food coloring gel to each bowl, and stir again. If you’d like the colors to be more vibrant, add more coloring and keep stirring.
Now let’s add some color! We used a cardboard box to help contain the splatters in our kitchen for this part. Just open one side of the box so that it has three walls to protect against getting royal icing everywhere. Line the bottom of the box with foil to keep your chocolate on a clean surface. Choose your color and load a popsicle stick with royal icing. Then give a few practice drizzles with the icing. You can drizzle it gently or use a firmer flicking wrist motion to get the icing to make splatters, drips, and lines. Once you’ve got your technique down, place some chocolate sticks on the foil and splatter away!
To enjoy, dunk each block of chocolate into a mug filled with steaming milk and swirl until the chocolate is (colorfully) melted.
For more party-brightening ideas, visit Chelsea’s lifestyle blog, Lovely Indeed.
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