Saturday, March 3, 2012

Lindt Chocolate Spoons

Once more from the Lindt R.S.V.P. program, Amy Sue sent us something very adorable to reveal to you all today.  Remember the chocolate spoons we did not too long ago.  Those were made by an Italian chocolatier who is credited with creating the idea of a chocolate coffee spoon; as we saw they can be used in other ways.  These little spoons, Amy Sue sent us eight of them, are made in the Lindt Italian shops and the information on the back is in Italian. Luckily your Chocolate Priestess took enough Italian her year in Roma to be able to decipher most of this and I can see that it is basically a dark chocolate fondant.  Let's see  how it looks and how it works in hot chocolate.

Each of these spoons weights 10.5g so they more heft than you might imagine from the wrapper or once you open them up.  This has a molded spoon shape and more thickness to it than I thought that is might: almost half an inch at it's thickest (the area that attaches the bowl to the handle) and just under a quarter of an inch at the end of the handle.  The spoon is 4 1/5th inches long and 4/5th inches wide at the base of the  handle and the widest part of the bowl.  The chocolate has dark yet creamy scent and is shiny and smooth.    Now I have to make some hot cocoa to try it... I'll go with a white hot chocolate so I can gauge how much extra chocolate the spoon itself can add.

While the white hot chocolate cools let's try a spoon by itself so I can see how it tastes solo.  By itself, the spoon makes a sharp and loud snap when I take a bite, testament to the thickness and the pureness of the chocolate.  It starts smooth and creamy but quickly turns more bitter becoming a nice dark chocolate that has a smooth finish to it when producing a light buzz by the end of one.  What this tells me, Sisters and Brothers, is that any chocolate I taste in the drink must come from the spoon since I personally think this white chocolate drink is mostly creamy milk tasting.  As I stir it, the weakest point is the center of the bowl part of the spoon, it develops a hole then slowly the rest of the bowl melts, and finally any part of the spoon in the hot chocolate melts.  As you can see it turned this very pristine white drink just a tad brown and it didn't melt quite completely.  The more you stir, the more you can get the flecks to melt more but not totally.  There is a chocolate taste now that the spoon is added, making my least favorite flavor of hot cocoa more bearable so the spoon does it job well.

Another chocolate option from Lindt R.S.V.P. that you can't find in stores but only from their consultants.  If you have any questions, Amy Sue will be happy to answer them for you.  I wasn't particularly thrilled that these were individually wrapped.  While I understand this keeps them fresher and you can then just use them one at a time, I still don't see these as every treats but more of a delightful addition to a party.  This added a bit to the white chocolate and tasted great on it's own so I think this is a good Sacrament for a added edible decoration at an event.  I could seen even sticking it in a soft pudding, ice cream, or mousse as well, probably not a great utensil to eat with but if you try it, Sisters and Brothers, and it works, let us know.


gobakeyourself said...

I love this idea of a chocolate spoon - you have explained it so well and deliciously!
Great work :)

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TheChocolatePriestess said...

Whoa, the layout looks weird when I come to reply to your comment, gobakeyourself.

I hope you give them a try or the previous chocolate spoons we featured and let us know what you think.

Gourmantine said...

This is so cute!!! I'm thinking these spoons with some syllabub (or any other cream) and a few fruits would make fantastic mini desserts!

TheChocolatePriestess said...

That' a cute idea, Gourmantine! Thanks for reading and commenting, too.

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