1Melt the chocolate. you can temper the chocolate in a double boiler, but honestly – that’s such a pain. Use a candy melter with beautiful results. (There’s even a photo of it on the back of the chocolate fountain chocolate package to use as a guide.)
Once the chocolate is melted, add the coca and sugar and salt. Tip: If you are sifting as you add, make sure your sifter is smaller than the width of your melter. Stir it up well.
Get out your zip lock bag and spoon most of the chocolate mixture into it, leaving about 1/6 of it in the melter.
TURN OFF the melter.
CLOSE the zip lock bag and snip off one of the corners.
Now pipe the chocolate into the silicone baking pan, making sure to fill all the corners or edges. This will keep it really pretty – MUCH easier than if you tried to spoon it in.
Put the whole thing in the refrigerator to chill and harden for about 50 minutes. No rhyme or reason to the timing – Less time might be fine too.
Silicone seems to work famously well since it’s flexible when you need to get the spoons out of the pan. I read on another site that they used a metal mini muffin tray and had to dip it in water to get the chocolate to release. I didn’t have that problem AT ALL.
Heat up your remaining chocolate mixture.
While it’s heating, dump your sprinkles into a small shallow bowl.
When the chocolate is melted again, dip your spoons in it and then immediately into the sprinkles, covering the bottom and a bit of the edges.
Place it back on your chilled cookie sheet to firm up again.
Once it has hardened, place the spoons in your wrappers and attach your gift tags. I think it would be super cute to pour in a few mini marshmallows in the treat bag too (an afterthought – .) Add a note: “Happy Valentines Day! Drop this spoon into your favorite mug and pour 1 cup of hot milk over it. The chocolate will melt. Just stir and enjoy! Love, Princess Cupcake.”