how to make HOT CHOCOLATE ON A STICK

10.23.09

If you’re new here, welcome. I’m AmberLee, and since writing this post, I’ve opened up a little chocolate shop. I’d love to have you stop by, don’t forget to send me a hot chocolate flavor suggestion. Or say hello on facebook. I’d like that too.

NOTE: If you blog this recipe, I’ll be thrilled and flattered. In fact, I kept this recipe as bare bones as possible in hopes you’d play with different flavors, molds, and sticks. If you do blog, would you link back to me here? (Like this and this kind review, thank you!) I will so appreciate it. Feel free to use a picture or two, but please don’t repost all the pictures and please don’t post the recipe without my written permission. It’s taken a few years of researching and practicing with chocolate (certainly not an unpleasant thing) and some days of a very messy kitchen (but a happy family) to provide you with this recipe and with good advice about chocolate.

Oh how I love when the weather turns cold enough for hot chocolate. Something about a good cup of hot chocolate makes the world feel like a gentler place.
gourmet hot chocolate on a stick gift
This idea is something I’ve been wanting to try for a couple winters now. Chocolate, and hot chocolate especially, have always been a big deal to me. I spent the first years of my life in my dad’s hometown of Merida, Venezuela—right up the hill from Lake Maracaibo, where some of the world’s most crazy amazing cacao is grown. Our family was made up of German and Austrian immigrants who were crazy about fine chocolate. So I always felt chocolate was in my blood. Finally, my parents and family landed in Idaho, which is where I discovered that a cup of hot chocolate was the difference between a bleak winter and a cozy one.



me in Venezuela, I’m the pudgy one in booties

Enough of my life story, and on to a recipe for real, amazing hot chocolate.

I’m glad I finally took the time to puzzle this through and do a little taste testing, because the recipe turned out to be so simple, and the results so delightful. Stir one of these sticks into a cup of steaming milk or cream and in two minutes  you will have transformed it into a cup of rich hot chocolate, the blessed stuff. I can’t help feel that the act of stirring adds to the experience, soothing you over while building up the anticipation for that first sip.
hot chocolate on a stick gift

First things first: what chocolate to buy (see a whole post dedicated to this here)
The trick to making the best hot chocolate on a stick is using good, serious chocolate that melts easily. A chocolate with a high percentage of cocoa butter will do that. More cocoa butter means quicker melting. A bag of every-day chocolate chips won’t melt as fast. In fact, chocolate chips are formulated not to melt as fast, so they hold shape in your yummy cookies. You can also find fake chocolate (like a bag of Wilton’s candy melts, aka summer coating), which uses vegetable fats instead of cocoa butter. It will melt well, but the resulting cup of hot chocolate won’t be transcendent. And we’re going for transcendent. The candy melts are great for coating the outside if you like, because they stay pretty and shiny even if you don’t melt them just right.

If you’re on a tight budget, try using a bag of real-chocolate wafers made for a chocolate fountain or for fondue. You can also go with a good baking chocolate bar (you’ll probably want one that is sweetened, not unsweetened). If you really want to make an incredible gift, invest in some good chocolate. You’ll have to sample to pick a favorite. For most chocolate, if you enjoy eating it, you will enjoy drinking it, though some chocolates definitely stand out as drinking chocolate (Scharffen Berger, great if you like a natural chocolate), and some seem to fall short (Lindt for me did this). Following are some good other brands to consider: Ghiradelli (great if you want a dutch processed, more cocoa-flavored chocolate), Barry Callebaut, Dagoba, Michel Cluizel, El Rey, Valrhona, Guittard, TCHO, and I’ve really been wanting to try Amano from Utah.

And if you want your chocolate to come out pretty, you’ll need to temper it. I’ve written my full tempering instructions here. But if you are new to chocolate and tempering scares you, just dip your creations in melted, chocolate-looking, summer coating.

chocolate wafers meltable

Word of warning: no water!
There is one thing you need to know before working with chocolate if you don’t already: never let water or alcohol touch it. Not a drop. You can be stirring a potful of smooth, decadent melted chocolate, then get one drop of water in it and the whole thing will get grainy and seize up. It’s a sad experience. (If this happens to you, use the chocolate for a recipe like brownies or ganache that uses chocolate and liquids).

So then, if you’re planning to introduce vanilla, use a vanilla bean or vanilla paste, not vanilla extract. If you want to add food coloring, use a gel or powdered form, not liquid.
chocolate homemade candy

Hot Chocolate on a Stick
Yield: 10 cubes of hot chocolate (ice-cube-tray size)
(use 1 oz. hot chocolate on a stick per every 1 cup milk or cream)

Equipment:
Ziplock bags or piping bags
A double boiler or pan with a glass bowl that can sit over the simmering water
Some kind of chocolate mold, ice trays work great
Stir sticks or a bag of wooden craft sticks like I used (like these, available at any craft store)

Ingredients:
8 oz. chocolate (see note above), bittersweet, semisweet, milk, and white chocolate all work
3 Tbsp cocoa, sifted (dutch processed cocoais more mellow, natural cocoais stronger, pick your favorite)
6-8 Tbsp confectioner’s sugar, sifted, depending on how much sweeter you’d like your hot chocolate
pinch of salt

Feel free to play with other fun ingredients to throw in, ground spices, crushed candy. Just remember, no water and no alcohol or your chocolate will sieze.

6 cups milk and 2 cups heavy cream if you plan to enjoy these right away

Method
(read a whole post about melting chocolate, including how to melt in the microwave, here)

  1. If your chocolate is in a block, chop it into even-sized meltable pieces. Simmer a couple inches of water in a pan, then turn down the heat so the water is below a simmer. I like to remove the pan from the heat, but if you keep it on, keep that water below a simmer. Place glass or stainless steel bowl over the top to make a double boiler. If the bowl touches the water it’s alright, as long as your water is mildly warm, not hot. Dump chocolate into the clean, dry bowl and stir as the chocolate melts. (If you are patient and let those chunks melt slowly, keeping them from getting over 90 degrees F or 88 degrees F for milk and white chocolate, the chocolate will stay “in temper” and will still be nice and pretty when it cools.)
  2. Once the chocolate is 2/3 melted, with just some pieces of the chocolate unmelted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted. This is just one more step to keep the chocolate from getting too hot.
  3. Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, as thick as frosting if you’ve put in all the sugar, but stir on. You can pop it back over your double boiler for a minute to make it a bit more liquid, or pop it back in the microwave for 5 or 10 seconds on half power. If the chocolate looks and feels grainy it’s possible you’ve accidentally gotten a drop of water in the mixture. If it has gotten water in it and has seized up, it will still taste alright, it just won’t be as pretty or smooth or melt quite as fast.
  4. Scoop chocolate into a ziplock bag and clip off the corner.
  5. Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and you’re done. The stir stick should stay upright without any trouble. If the chocolate bursts through the bag in places you don’t want it to, just put the whole thing in another bag. If the chocolate starts to get too thick to squeeze, just put the whole thing in a microwave-safe bowl and microwave for 30 seconds or so at half power.
  6. Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry. I find the chocolate pops out of the mold nicely if it’s been in the fridge. It’s okay to cool chocolate in the fridge, just don’t store it there, because chocolate soaks up the odors of other foods pretty quickly.
  7. If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish (again, try to keep chocolate from heating over 90 degrees, or use candy melts, which don’t need to be in temper, they will stay shiny and pretty even if you go above 90 degrees). This also lets you add sprinkles or crushed candy or just lets you dip in fun patterns. I like dipping at an angle into a different color of chocolate.
  8. In order to enjoy these, heat up any combo of milk, water, half and half, or cream. I like 6 cups milk with 2 cups heavy cream. One ounce of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 an ounce, should be melted into a mug with 3/4 cup milk or cream in it.

Troubleshooting: A few of you have had trouble with your chocolate seizing. Tiffany provided this great note  to help out (thanks, Tiffany!), “if the chocolate begins to seize (since for some reason, both of my batches seized, I’m thinking it’s the humidity in the air where I am) you do not have to throw it out. Just put the bowl back over the hot water and add a little bit of vegetable oil (I used somewhere between a tsp and a tbsp) after stirring over a little heat, the chocolate will get smooth again. Also good to note, chocolate can seize if you add any cold ingredients.”

How to store it: Dark chocolate will keep in an airtight container for up to a year, milk and white chocolate for several months. Remember, don’t keep it in the fridge because it is really good at absorbing odors.
hot chocolate on a stick3

cinnamon hot chocolate

Variations: Try adding a pinch of your favorite spice. We tried adding a little extra punch by lining the outside with red hots. Very fun. You can also leave out the cocoa and sugar all together and replace it with 8 servings of your favorite packaged hot cocoa. And if you have any strokes of genius for flavors, we’re collecting flavor ideas at my hot chocolate shop, The Ticket Kitchen.
mold

As you can see, we played around with a few different molds, like this water bottle ice cube mold from IKEA. The classic ice cube mold was my favorite though. It works best for submersing the entire block of meltable chocolate in a standard mug.
UPDATE: Love Prince Pi’s suggestion of molding these in shot glasses. Also love how the Kitchn (yea!! they tried my recipe!!) made do with a single pan. TinaMarie also made the great suggestion of using small Dixie cups. And finally, check out this beautiful version Sprinkebakes made using a chocolate transfer sheet and birch spoons. You will love it.
hot chocolate on a stick 2

This was fun, but a mess to open (chocolate in egg shells).

Happy melting! And if you have a moment to peruse my shop or become a fan on facebook, I’d love to have you!


{ 254 comments… read them below or add one }

Sherry Cartwright October 23, 2009 at 9:28 am

This looks yummilicious.

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Michelle October 23, 2009 at 9:57 am

Wow. You are so creative, Amber. This is an excellent idea. I kept looking at the first picture and trying to figure out how you did it before I read through the post. I didn’t even come close! They look like chocolate covered marshmallows!

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Maureen October 23, 2009 at 10:06 am

Oh this post is going to make me gain more holiday weight..what a fun idea..thanks for sharing all your fun..

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shanti October 23, 2009 at 10:45 am

can i just say this: i love you. you are my favorite.

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Carly October 23, 2009 at 11:33 am

This is absolutely brilliant.

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Barb October 23, 2009 at 1:04 pm

Can anyone think of a way to make a recipe that you can use with a cup of boiling water rather than hot milk?

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Zom October 23, 2009 at 6:09 pm

It is so wonderful! I’ll echo the above sentiment: you are a genius!

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marisa October 23, 2009 at 9:06 pm

you are too much! so martha stewart. thanks for taking the time to photograph + share this with us.

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Piee October 24, 2009 at 1:17 am

Your pictures are gorgeous. I love your idea too! It’s so pretty to look at !

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Tania October 24, 2009 at 6:25 am

This is the greatest idea! wait until I show my mom!

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nkp October 24, 2009 at 7:46 am

I love this!!!! So creative, simple, and would make for such a lovely gift across the board! You are truly wonderful for sharing these. Much thanks!

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Sam October 24, 2009 at 9:38 am

If your chocolate seizes, add some shortening or butter.

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AmberLee October 24, 2009 at 9:41 pm

Thanks, Sam! I’ll try this.

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Melanie October 24, 2009 at 9:57 am

You are killing me with this idea. You know that to buy some of those it would cost a fortune at Crate and Barrel of something. These are the best!

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Marti October 24, 2009 at 1:10 pm

Obviously, this is a great idea for holiday gift giving. (The frother is genius!)

But… I am apparently a little dim. Explain the white ones with the dark outer coating, please? Those were made with white chocolate and no cocoa? Malt powder or exactly what, please?

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AmberLee October 24, 2009 at 9:41 pm

Hi Marti,
Great question. With the pure white ones, I tried using just pure white chocolate with vanilla bean seeds, but it flavors only half a cup of milk instead of a whole cup because it has no cocoa. I want to try making a batch of pure white-chocolate ones by replacing the sugar and cocoa with french vanilla hot cocoa mix like this one.

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Susan October 24, 2009 at 1:44 pm

Those looks so charming! Do you suppose you could use pretzel rods or cookie sticks instead of the craft sticks? I love the idea of a salty pretzel bite with the chocolate.

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Madame Sucre October 25, 2009 at 1:24 am

This is absloutly fantastic!! it has a homemade feel to it yet very chic! .. I’d love this for favors too! with cylo wrapped and a nice ribbon!

I’m so happy to see your blog!! this is one of the best blogs i’ve ever seen in my whole blogging life :)

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Prince Pi October 25, 2009 at 3:45 am

This is amazing.
I tried making some today, and they turned out great! I put them in shot glasses, and they became adorable bell like shapes.
After I made a batch, I thought they turned out so great that I wanted to make more. But I had no more 70 % coca chocolate, so I tried making a batch with Toblerone. I dont think that went too well, but we’ll see.
Thank you so much for this!

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Sandra-The Soulful Parent October 25, 2009 at 4:12 pm

OMG!!! I am no Martha Stewart but this “Chocolate on a stick” was awesome to make! I am not a big fan of chocolate, but this was really yummy… my 8-year-old had some girlfriends over who help a little bit… and took some home.. Now I look like I know what I am doing!! Thanks so much!!

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The Cocoa Lady October 25, 2009 at 4:54 pm

What wonderful ideas! Thanks :)

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Lane Tollefsen October 26, 2009 at 3:44 pm

I am interested in making the chocolate sticks in the top 2 pictures. What mold was used and the chocolate type? I’m so excited these look fantastic! Cant wait to hear the how-to!

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AmberLee October 26, 2009 at 10:30 pm

Hi Lane,
Here is a link to the IKEA ice tray I used:
http://www.ikea.com/us/en/catalog/products/60146194
The other was just a standard ice cube tray.

In the picture I used white chocolate (with the dutch cocoa and sugar mixed in) as well as semmi-sweet chocolate. Both were Guittard brand. yum.
Good luck!
Amber

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crystal October 26, 2009 at 8:13 pm

oh my. this is wonderful!!

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Kimberly Michelle October 29, 2009 at 12:04 pm

As always, you’re simply amazing :)

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the southern hostess October 29, 2009 at 6:17 pm

These are absolutely incredible! What a great gift to give. I love them.

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Chocolate on my Cranium October 30, 2009 at 2:10 pm

We always do a handmade Christmas but I like to think of things that are out of the ordinary. And coming from me, my friends & family will expect something to do with chocolate. These fit the bill perfectly! Thank you tons and bunches!! Now to think of some cool packaging…

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Lulu October 31, 2009 at 9:34 am

What a fabulous idea! I love, love, love it. I think I’ll make some for the kids in the family at thanksgiving-they’ll love stirring up their own hot chocolate. Thanks for the terrific post.

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Nicole November 5, 2009 at 4:09 pm

Great idea! I’m going to make a bunch and give them out as gifts for Christmas.
What is the mold you’re using for the last picture, are those egg shells? How does that work?

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AmberLee November 5, 2009 at 8:25 pm

Hi Nicole,
I’m glad you like it! Yes, the mold in the last picture was egg shells. We were experimenting and wanted to try everything. It worked, but was a pain to get the shell off, and the round shape didn’t melt very well once it was stirred in. I think next time I’m going to do what one of my readers suggested and try shot glasses. Though the ice cubes worked great too.

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Esther December 17, 2012 at 7:10 am

Nice idea.

My mom use to make egg shaped cakes for us on Easter holiday when we were younger. It was so much fun to eat it for some reason. (I was a little kid don’t blame me) Mom would also do different colors of cake. When my daughter is of age to bake cake. I will do this with her!

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Gloria November 10, 2009 at 11:17 am

Cool website, I’ll bookmark it

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Christine November 17, 2009 at 11:38 am

I am going to make these with peppermint sticks! Think that will work okay?

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AmberLee November 17, 2009 at 12:23 pm

Hi Christine,
Yes. I think making them with peppermint sticks will turn out great. Yumm. And good luck!

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Belinda @zomppa November 17, 2009 at 3:07 pm

You’re brilliant. GREAT gift idea! And for me…

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summer November 17, 2009 at 4:22 pm

Great idea Amber, I can’t wait to make these! Question, between steps 2 & 3 are we supposed to put the bowl back on the double broiler? Also in step 4, do you put the chocolate into the piping bag/ziplock right away? I haven’t worked w/ chocolate, but it seems like it would be extremely hot especially for a ziplock bag? Please advise thanks!

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AmberLee November 18, 2009 at 12:12 am

Dylan–love the explanation. It never occurred to me that chocolate has the perfect melting temperature.
Summer–I think you’ll find working with chocolate is easier than you think. You should be fine stirring in the cocoa with the bowl on or off the pan of boiling water. Either way. Once I take mine off I just leave it off. And Dylan is right, you should be fine adding the chocolate right to the ziplock. I did. But if it were another type of candy, like caramel, you’d be right about it being too hot. The ziplock bag wouldn’t stand a chance.

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Dylan November 17, 2009 at 10:35 pm

@Summer

Chocolate melts at body temperature-ish. Which is why it’s so creamy and delicious in your mouth. So to melt, it only gets to 50 degrees C or so, which is perfectly safe for a ziplock. It can be mildly uncomfortable if you get it on you, but nothing that you can’t handle.

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Sarah Elizabeth November 18, 2009 at 10:41 am

Hello! I’m planning a hot chocolate bar for my wedding and a friend sent me this link to your site. What a wonderful idea! I will certainly give them a try. It might make things a lot simpler for guests, not to mention cute and unique.
I was wondering how you keep the stick handles sticking straight out of the pops – I’m concerned about them falling over to the side or falling out altogether.
Thank you!

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AmberLee November 18, 2009 at 10:55 am

Hi Sarah,
Congrats on your wedding! You shouldn’t have any problems with the sticks. I thought I would have to take extra steps to get the sticks to stay straight up, like putting foil over the mold or something, but I was happily surprised to find that when I stuck the sticks into the chocolate, they stayed exactly as I put them. Even in something as shallow as an ice tray. It was nice and easy.

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Sarah Elizabeth November 18, 2009 at 10:59 am

Perfect! I can’t wait to try it. Thanks!

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Lindsey November 18, 2009 at 1:07 pm

Thanks so much for posting this! I’ve been wanting to learn to make these for a while!

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Syma November 19, 2009 at 10:36 am

I have been waiting a few days to make these after seeing. them here…….just made them with my 5 year old daughter and the chocolate was like glue! We made a big old mess as the top of the ziplock bag opened. Frankly it was a disaster, but we had fun. Will try to make them again.

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Sonni November 19, 2009 at 5:06 pm

I made these today with the six-year-old I take care of, as party favors for her birthday next week. We used Hershey’s chocolate chips, which in retrospect were probably a bed idea, but we also used some really cute candy molds from Michael’s! I’m not sure if they’ll end up working, but at least we had fun!

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Melanie November 19, 2009 at 9:59 pm

I noticed that you also seem to have used chocolate wafers. :) I would love to make these and am wondering if you had a recommended brand to use?

Thanks!
Melanie

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AmberLee November 19, 2009 at 10:14 pm

Hi Melanie,
I usually like to use Guittard but I know there are other favorites out there too. I came across this list and really found it helpful:
http://www.thenibble.com/REVIEWS/main/chocolate/couverture-chocolate2.asp

I’ve also just gone to restaurant supply stores and asked them to steer me towards their best fondu or chocolate-fountain chocolate.

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Melanie November 20, 2009 at 11:20 am

Thanks for pointing towards Guittard. I happened to be in the market today and saw some Guittard wafers and impulsively bought some … the 58% dark. I just ate one and it’s delicious so I hope it shall make delicious presents for everyone this Christmas!

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GL November 22, 2009 at 7:49 pm

I tried this today and it was delicious. I made it in a mini muffin tin but then I had a hard time unmolding the chocolate. Is it easier to umold when they’re in ice cube trays? Any tips?

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AmberLee November 23, 2009 at 7:50 am

Hi GL,
I’m so disappointed that the mini muffin trays were hard to unmold because that is such a fantastic idea for a mold shape. Yes, the ice trays were super easy to unmold. I was really nervous the first time I tried it, but I just gave them a twist and the chocolate cubes popped right out. If you find a trick to get them out of a mini muffin mold, though, I’d love to hear.

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Niki November 7, 2012 at 9:48 pm

just use the liners and peel them off. i have found some one time in a clearance bin that did not have ridges, but have not been able to find them since.

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Shasta November 23, 2009 at 7:03 pm

Gave this a go over the weekend. Used Guitard chocolate and Dagoba cocoa powder. I think my next ones will turn out a little less messy looking. The part I had a hard time with was that I could only get 8 cubes from the recipe versus 10. I made 3 batches and could only end up with 22 cubes. Do pastry bags work better? I felt a lot was lost to the ziplock even though I tapered it.

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Kate November 24, 2009 at 2:08 pm

I tried these the other day in the heart shaped version of the IKEA ice cube trays you used and they turned out well. I think mini muffin trays will work if you have a silicon one. Being able to bend and sort of peel the tray off of the chocolate helps a lot. I’ve used silicon muffin pans for fudge and they’ve worked beautifully. I didn’t use a pastry bag at all, just a couple of spoons. It worked because I kept the chocolate over the heat until I got it all out of the bowl.

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Melanie February 6, 2012 at 9:32 am

How did you get the popsicle sticks to stick to the chocolate hearts?

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Ginger November 24, 2009 at 6:11 pm

These look fantastic–I’m going to try them as goodies for my friends for xmas!

I just want to clarify–when you say “cocoa butter of 70%” do you mean cocoa content? Like how the nice Lindt chocolate bars advertise their percentage on the front (like the 70% cacao bar on this page: http://www.lindt.com/ca/swf/eng/products/bars/)? Or is your referral to cocoa butter something different? How can I tell whether my chocolate is good enough?

I’ve not worked with chocolate much before so I want to make sure I do this right! You also mention tempering the chocolate… is that step covered in your instructions here, or is it something separate?

Also, how many ice cubes does your recipe yield?

Thanks!

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AmberLee November 25, 2009 at 12:28 am

Hi Ginger,
So glad you commented, because I thought I had taken out the reference to “70% cocoa butter” everywhere in my post. I now have it fixed. (I thought I’d done my chocolate homework before posting, but was a tad mixed up) Let me clarify:

-The higher the percentage of cocoa butter, the more easily the chocolate will melt. The highest percentage of cocoa butter I’ve seen in any chocolate is 40%.
-Usually, chocolate with a high cocoa butter content is called couverture chocolate. Couverture is what professional pastry chefs and candy makers use for anything they dip in chocolate. So when you shop you can look for couverture chocolate.
-Besides couverture, a good chocolate baking bar will work. And so will a good quality chocolate bar, like the one you mentioned. I’ve also looked for real chocolate that is meant for fondu or chocolate fountains because it will melt easily too. You’ll know it’s real chocolate because it will be called chocolate instead of “candy melts.” (For now that is true, the FDA is considering changing the definition of chocolate. Hopefully they won’t.)
-As I’m sure you know, you’ll get a stronger chocolate flavor if you use dark chocolate, which sometimes has up to 70% cocoa (this refers to cocoa butter and cocoa solids). But you can also use milk chocolate or white chocolate, whatever sounds good to you. (Good white chocolate will be made from cocoa butter instead of from vegetable fats.)
-I think the trick is finding the right balance between how much you’re willing to pay and how good of chocolate you want.

Following are some dark chocolate baking bars recommended by Cook’s Illustrated:
Callebaut
Ghirardelli
Dagoba
Michel Cluizel
Valrhona

And here are some brands of couverture listed by Wikipedia:
Valrhona
Felchlin
Lindt & Sprüngli
Scharffen Berger
Cacao Barry
Callebaut
Guittard

I also found this link helpful:
http://www.thenibble.com/REVIEWS/main/chocolate/couverture-chocolate2.asp

And when I made this recipe in a standard ice cube tray, it yielded 10 cubes of chocolate. Though I know other readers have said they got only eight.

About tempering chocolate, incase you really want to know. Tempering chocolate is a more complex way of melting chocolate. You melt it to a certain temperature, cool it to another temerature, then heat it again to another temperature (you need a specialized thermometer to do it). It builds up the chocolate molecules so the chocolate snaps better and is shiner and prettier. I wouldn’t bother with it when you’re starting. Seriously. I melted chocolate happily for years before I ever even knew anything about tempering chocolate and made my family and friends many yummy pretty treats that made them very happy. Maybe I’ll cover tempering some day when I get really brave.

Just melt the chocolate and have fun. I think once you find out how easy it is to play with chocolate you’ll be hooked. Good luck!

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katherine November 30, 2009 at 7:19 pm

Your photographs are so beautiful. I can’t wait to spend some time gazing through your site!

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steph November 30, 2009 at 7:40 pm

Eureka! I’m so excited to try these. Thank you so much for sharing the recipe.

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tricia December 1, 2009 at 4:57 am

Thank you for this wonderful and fun gift idea!

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kateL December 1, 2009 at 7:43 am

These would make a great gift paired with home made marshmallows!

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Barb December 1, 2009 at 11:13 am

AMAZING! I can not wait to go home and give this a try!

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bry December 1, 2009 at 3:59 pm

I saw these and I HAD to try them, my husband LOVES hot chocolate! So I made up a batch today, and I’m not sure if I did it right. In step 4, the directions say to POUR the chocolate into a ziploc, my chocolate wasn’t pour-able. it looked more like cookie dough/play-doh. So, I scooped it into the bag, but it wasn’t squeezable, so I scooped it into my cups (I’m using the 3 oz “bathroom cups” which are 2x a shot glass, so I’m doing 1/2 of the cups.) There wasn’t any pouring involved. Did I do this right, or did I mess up? Please help!! Thanks

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AmberLee December 3, 2009 at 5:55 pm

Hi Bry,

Sorry it’s taken me a while to respond to your comment. I’ve been wanting to test the recipe on a couple other kinds of chocolate and see if there was a noticeable difference, but it’s been a little crazy so I thought I’d better respond to you now. My final recipe was definitely squeezable, though certainly not as pourable as regular melted chocolate. It was somewhere between pourable and scoopable. Is is possible any liquid got in your batch? I’m curious to know if they worked once you tried stirring them into the hot milk. I’m trying to think of anything else that could have gone wrong. Maybe the chocolate is the difference? I know that I used to do all my chocolate dipping with melted chocolate chips before I knew better, and the difference between that and meltable chocolate was really noticeable. I hope it works out for you. We have to keep the chocolate lovers happy! (my husband loves hot chocolate too)

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Heather December 5, 2009 at 12:17 pm

I made this and LOVED it! I reviewed it on my website with a link to your blog. Thanks for such a great recipe!

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Peggy December 5, 2009 at 5:18 pm

Hey if your chocolate seizes you can just add more warm water (according to Joe Pastry, I haven’t tried it myself)

http://joepastry.com/index.php?cat=166

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Annie December 5, 2009 at 9:22 pm

I’m looking forward to trying to make these. One question – have you tried using the microwave to melt the chocolate? I have been using the microwave to melt chocolate from all my old families recipes that call for a double boiler and so far have had no problems. Thanks for a beautifully presented gift idea!

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AmberLee December 6, 2009 at 10:45 am

Hi Annie,
The microwave should work just fine, as long as you melt it in a bowl. If you try melting in the ziplock bag it’s hard to incorporate the sugar and cocoa (I know, I tried.) Thanks for the comment, and good luck!

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Aymee December 6, 2009 at 6:52 am

I love this idea and I’m planning to give them as Christmas presents this year to our friends and the childrens Teachers, along with some home-made biscuits.

Has anyone got a good packaging idea? I have visions of them melting in anything I package them in and I really don’t want them to spoil, since they’re so beautiful….

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Laura December 6, 2009 at 10:16 am

After I stir in the cocoa powder, salt and powdered sugar, it was really thick. Is this right? Molded it anyway, but haven’t taken them out yet. Bet they still taste yummy!!

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AmberLee December 6, 2009 at 12:32 pm

Hi Laura,
Thanks for the comment! Yes, once you stir in the cocoa, sugar, and salt it gets quite a bit thicker. It’s a little like chocolate frosting. But it should still be shiny and smooth, if it’s gets too thick and unstirrable, it’s possible a drop of water got in the chocolate (but even if it seizes up from a drop of water it still tastes pretty good!) I think I’ll add this to the original tutorial. Thanks for the feedback!

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Terri December 6, 2009 at 6:17 pm

These look amazing! I can’t wait to make these. These are so original and classy looking. I had no idea that Ikea made water bottle ice cube trays! You are so creative. Thanks for sharing and can’t wait to see all of your packaging ideas for the holidays!

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Shannon December 7, 2009 at 8:54 pm

I love this idea so much that I’m featuring it on my blog tomorrow. Thank you!

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Liz December 8, 2009 at 11:19 am

Hi Quick question,
when redipping them in chocolate after they have hardened where did you put them, back in the ice-cube tray?

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AmberLee December 8, 2009 at 12:41 pm

Hi Liz,
Thanks for the comment! I put these in a cup to cool once I dipped them (stick side down, like flowers in a vase). I’ve also seen people use an empty egg carton for cooling chocolate-dipped things, which seems like it may work for these (Just push the stick right through the egg carton).

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KattFritz December 8, 2009 at 11:58 am

These look amazing ! But how did you get the dark and white chocolate to stay separate? Did you let one cool then pour in the other or are they dipped in the dark chocolate

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AmberLee December 8, 2009 at 12:42 pm

Hi Kattfriz,
So glad you like them! I got the two colors by dipping them once they’d cooled. Good luck!

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bry December 9, 2009 at 9:11 am

They stirred just fine. I used the Almond Bark baking chocolate, that could be the difference. (My mom has used that for all her dips and melting things, so I figured it was ok.) I’m going to try it again this week and see. The hot chocolate tasted great, it stirred in fine, it just didn’t look right when I put it to the cups. Maybe I didn’t stir enough when I put in the cocoa powder and powdered sugar.

Oh, and I have been putting mine on a Spoon, I just stick the Spoon into the mixture before I cool it.

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Danielle December 9, 2009 at 11:30 am

I just made a bunch of these for friends!! As a broke college student, these made great gifts for a bunch of friends. before placing the sticks in the trays, i threaded christmas themed marshmallows on them. On others, after they hardened, I dipped them in melted chocolate and crushed candy canes. These are such a great idea, thank you!!!

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Wendy December 9, 2009 at 1:57 pm

I agree with Amberlee that when you add the dry ingredients, it get thick like chocolate frosting and it is shiny. I used nonstick mini-muffin pans and I was able to make 7 pops. When the chocolate was set up, I put it in the freezer for about 2 to 3 mins. I pushed my thumb on the bottom of each “muffin” until I heard a “pop”, then I was able to remove each pop by the stick.

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summer December 9, 2009 at 2:03 pm

I made these for my coworkers the other day and they loved them! But I noticed that the chocolate didn’t seem to thoroughly melt in the hot/warm milk…it looks a little grainy. It tasted fine, but looks kinda weird. I don’t know if its the temperature of the milk or the fact that the sticks just came out of the fridge. Anyone else experiencing this?

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summer December 9, 2009 at 2:22 pm

Disregard my previous question….I walked away from my desk for a few minutes and when I came back the grainyness had become less noticable. I think it is b/c the chocolate had come from the fridge and was taking longer to fully melt.

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Danielle December 9, 2009 at 5:24 pm

I’m really excited to try making these for my friends, but I was wondering if it was necessary to grease or spray the ice cube trays first?

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AmberLee December 10, 2009 at 9:41 am

Hi Danielle,
Thanks for stopping by. No, I had no trouble popping these right out as soon as they were cooled with no greasing. Good luck!

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Kuri December 11, 2009 at 10:25 am

These are amazing! My sister always points out the chocolate-covered spoons at the candy store in town. Maybe I’ll try making these for her!
[I was linked to your blog from Gala Darling's site. I'm so glad she did, your entire blog is incredible!]
Much love, and happy holidays!
Kuri <3.

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Aej6 December 11, 2009 at 8:30 pm

Please help!
I made these a few days ago in prep for the holidays…..Lindt chocolate melted down, mixed in sugar and cocoa & salt as a recipe called for, mold, stick, solidify and wrap…..

They look dried and old…..has anyone else ever made these and had this problem? I have about 30 of them…and they all look spotted, dried out……What has happened to them? Any ideas?

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AmberLee December 12, 2009 at 6:11 am

Hi Aej6
The spots are called fat bloom, and they won’t affect the taste, but they’re not pretty, I know. (it means the cocoa crystals didn’t build up just right, i figured explaining this was too much for this post, i’ll try to do a post on it very soon) Can you get a little more chocolate? If you get more of that good Lindt chocolate, chop it up and melt it and don’t let it get over 90 degrees (just barely melt it), the cocoa crystals should stay “tempered.” Dip the sticks in them to cover them with the pretty, new chocolate, and hopfully you will be set. Or, if you use wilton’s candy wafers it has no way of getting out of temper. They use vegetable fats and don’t even have cocoa butter in them. So you could melt a few of those and use them just for the outside coat. The candy wafers (that look like chocolate but aren’t actual real chocolate) are easier to use than chocolate, they, of course, just don’t taste as good–they’re kind of waxy tasting.

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Lindsey December 12, 2009 at 9:14 am

I absolutely LOVE this idea! I just featured it in a post on my blog about DIY hostess gifts. I saw these for sale at a local shop and I wanted to make them myself but I wasn’t sure where to start. So thanks for the recipe!

http://mrspottsthoughts.blogspot.com/2009/12/hostess-gifts.html

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Andrea December 12, 2009 at 11:40 am

So glad I stumbled across your site. I was struggling with the idea of teacher gifts this year, and this just seems absolutely perfect. Can’t wait to make them. If all goes well I think I’ll make a bunch for everyone I know!

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Hopeful Housewife December 12, 2009 at 12:29 pm

Headed over here from “Something to do”. Great idea! Heading to check out the rest of your blog!

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Becky December 12, 2009 at 8:45 pm

These are so lovely and brilliant, and like the rest, I can’t wait to make these myself! Thanks for posting it up! :)

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jordyn December 13, 2009 at 12:05 am

forgive me if someone already said this, I lost my focus before reading all the comments :P

But, the idea of using pretzel rods or cookie sticks made me think… candy canes? Sounds great to me. I love peppermint in my hot cocoa, I usually make a batch of homemade peppermint marshmallows to float in it. Yum!

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Anna December 13, 2009 at 12:40 am

I made these today to put into holiday gift baskets and I made a mini one for me to try it, and all I can say is YUM! It’s the best hot chocolate ever and I think it would make a great little gift wrapped up with some raspberry marshmallows. I’m looking forward to experimenting with the different ingredients. Thank you for sharing the recipe!

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sequinK December 13, 2009 at 10:35 am

Tried your recipe last night with mixed outcomes! When I added the cocoa and powdered sugar, it really got thick, but I believe I made a mistake and added too much dry ingredients–I couldn’t remember whether to sift then measure, or measure then sift. I measured, then sifted, which is what I think my problem was.

Anywhoo, they hardened up beautifully even though I popped the ziploc bag because the chocolate was so fudgy thick! Interestingly, the first ones I piped look gorgeous and glossy, and the last ones have that “untempered” look, which will be fixed by dipping is some white chocolate. So for those of you that think you’ve had a chocolate disaster, press on, it might just turn out fine!

I taste tested them today, and though the first sip is sublime, a bitter aftertaste crept into my mouth. I used the Ghirardelli semisweet + bittersweet — is this my issue? I’m a milk chocolate girl, so is that touch of bitterness par for the course? Or should I spring for some expensive cocoa powder? I have the Trader Joe’s organic. Any suggestions appreciated!

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Amanda December 13, 2009 at 6:17 pm

YUM!!!! I tried these, but I had a 2 year old helping me, so it was a bit more difficult, and I had to rush to get them into the molds. Messy, but I am still going to post about it if it is ok with you.

I also had an idea, but I need to get some of those waterbottle molds from IKEA. What if you used a peppermint stick in one of those instead of a craft stick? Double yum! Thanks for the awesome post!!!

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Megan December 15, 2009 at 10:07 am

I made this yesterday afternoon and they were awesome! I had never worked with chocolate before and was nervous, but it was surprisingly easy to work with.

I left the chocolate in the double boiler when I added the cocoa and sugar, which helped to keep it soft (it does get very thick!). I piped the chocolate into the molds with my first batch – very messy! I used two spoons the second time with much better success.

When they came out of the molds, I dipped them in melted milk chocolate and green and red nonpariels. They are so cute! I can’t wait to give them as gifts!! Thanks for the great idea!!

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Rae December 15, 2009 at 1:12 pm

I decided to make these for christmas presents, along with personalized mugs, and they turned out amazing! What a great and delicious idea!
For an additional Christmasy twist I put one flavour in first, then a thin layer of crushed up candy canes, and another layer of chocolate on top. Looks and tastes great!

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Wendy December 15, 2009 at 2:57 pm

This is my third time making these and I’ve had a SNAFU with my second batch. My first batch worked out great, I used a Valrona bar bittersweet and regular Hershey cocoa powder. The texture was great, but the distinct bitter aftertaste turned me off. I thought it was the cocoa powder, so I went to Williams & Sonoma and purchased the Dutch processed cocoa(I had to read the back of the container as it wasn’t evident on the front).

For the second batch I used a Ghirardelli bittersweet baking bar (4 oz) with 4 oz of Ghirardelli baking chips that appeared identical to the bar. The chocolate seized up when I added the dry ingredients. (Insert scream and a few nasty words) I tasted the chocolate and again it was too bitter.

Third batch. I finally realized that I am really a milk chocolate girl like SinquinK. So, I went and bought two bars of Lindt (my FAVORITE chocolate) Classic Recipe Milk Chocolate bar in a blue box 4.4oz, I used the Dutch Processed Cocoa Powder and everything turned out great!

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oakley December 15, 2009 at 8:56 pm

My first ever batch is cooling in shot glasses with mini marshmallows on the bottom. Bad idea! Chocolate didn’t quite reach down there. I whacked the heck out of them to get it to at least hold the marshmallows in place.

I too encountered the doughy consistency. I’m using chocolate chips so I figured that whole 1/3 c. of chips = 2 oz. probably is a little off. I keep adding chips. In total, I used 2 cups of chocolate chips and it finally got to the squeezable consistency and did get to 10 shot glasses.

Also, I found out from other sites that if you want to add liquor, you can do it BEFORE you start melting the chocolate. It won’t seize. I’m going to test that out next! :)

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oakley December 15, 2009 at 9:58 pm

Okay…update. Whoever says you can add the liquor while melting the chocolate is wrong. LOL. It looked great up until when you add the dry ingredients and then it seized. *sigh* Please feel free to delete my previous comment. LOL.

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AmberLee December 15, 2009 at 10:07 pm

Thanks for the note. I’m disappointed! b/c I just want to throw in a little of the almond extract i have sitting in my spice drawer. i’ll have to shop for an alternative.

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Sherri Jorgensen December 16, 2009 at 4:01 am

I love this idea! thank you for sharing!

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Jen @ Just for Rachel December 16, 2009 at 8:59 am

This is super cute!! I am going to try it this week as gifts for people in my neighborhood and at work. Wish me luck, I’m not quite sure what ‘simmer’ and ‘in templer’ mean, and I don’t have a double boiler, but I will try my best to make it work! (I am obviously not a cook at all!) Your directions are very well written, so I will read them through a few hundred times, and hope they turn out :). Thanks! ~Jen

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Jessica December 16, 2009 at 1:20 pm

What a wonderful idea!! I am thinking of trying it not only with a peppermint stick, but also dipping in chocolate and then mini marshmallows after they are cooled!! I am hoping this will work out well…

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oakley December 17, 2009 at 8:40 am

Finally, success! I used Ghirardelli 65% cocoa and semi-sweet mix. The mold is 1-oz condiment cups I bought from Smart & Final. The sticks are from Cost Plus. I’ll do a blog post soon. THANK YOU for sharing the recipe! In the mean time, here’s a picture. – http://twitpic.com/tvzyn

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Anna December 17, 2009 at 11:05 am

I’m so gonna make these!

I want to make some different styles of chocolate and was thinking about these:
- Chili
- Cinnamon
- Vanilla (sugar, not extract. I think that would work better. Or at all for that matter^^)
- Caramel (eighter melt some cubes (those for baking) with the chocolate or just push them in the melted chocolote once it’s in the ice cube tray. I’m going for the later, because I don’t want to screw it up)

And what I would really want to try (put I don’t want to ruin a whole batch…) is honey. Could I just stirr that in with the chocolate? Has anyone got an idea?

I’m gonna write how the others turned out.
Thank you very much for this recipe!

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Anne December 17, 2009 at 1:57 pm

Thanks so much for sharing this! I was hoping to post this on my blog as well. I’ll be sure to give you credit, of course…along with a link back to this post.

Everyone has been so impressed with this gift! I took your suggestion and added that final touch – I decided to melt a little bit of white chocolate and then rolled it in some crushed up candy canes. Not only are they cute, but they also make for a delicious cup of hot chocolate.

Thanks so much for sharing! :)

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Sarah Townsend December 17, 2009 at 7:16 pm

I must be doing something wrong, because I’ve just ruined 4 batches and had to throw them out! The chocolate is fine until I mix in the cocoa/sugar. There is no way water is getting into it, either. Is it possible I’m using the wrong type of cocoa? Is Hersheys unsweetened not good for this recipe?

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Debra December 18, 2009 at 11:48 am

I’m going to try these today. I’ve never worked with chocolate so I’m a bit nervous. Instead of sticks, I’m going to try out plastic spoons :)

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Dreamyvinyl.com December 19, 2009 at 7:07 am

Totally fabulous idea! I love it, thanks so much… that said…
ACK! Help! My tray broke trying to get these out and there are still some in the tray, and the sticks are coming lose? WHat did I do wrong? I want to try it again (I only did a small batch for starters.)

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Sara December 19, 2009 at 11:23 am

I had the same problem as Sarah Townsend and some of the other posters. I used Ghiradelli chocolate and followed the directions exactly (definitely no liquid creeped in either!) but after I added the dry ingredients it was very doughy and sticky and didn’t look shiny or smooth. =( It was tough to pipe it into the ice cube trays, but I got it in there. Haven’t tried to take them out, yet. I used hershey’s cocoa powder too–is that the problem? Also, someone else mentioned something about measuring before or after sifting? I measured before. Could this have been the problem? Help! I love this idea and would love for it to be easier next time! =)

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Tiffany December 19, 2009 at 1:02 pm

I’m drinking my first cup of hot cocoa using this and it is delicious!!! My friends are going to flip when I give it to them this Christmas. I just wanted to add a few tips I’ve learned over the years working with chocolate that came in handy.

1st- if the chocolate begins to seize (since for some reason, both of my batches seized, I’m thinking it’s the humidity in the air where I am) you do not have to throw it out. Just put the bowl back over the hot water (broiler style) and add a little bit of vegetable oil (I used somewhere between a tsp and a tbsp) after stirring over a little heat, the chocolate will get smooth again. Also good to note, chocolate can seize if you add any cold ingredients. The chocolate is still usable if it seizes, it just cannot be tempered since it is no longer considered “pure” (but at that point, it can’t be tempered anyways due to the cocoa and sugar and all)

2nd – getting the chocolate in a ziploc bag. I see a lot of people had trouble with this, so maybe this approach will help. I took a gallon size ziploc bag and opened it up, allowing air to get into the bag. Then, I took out a red plastic cup. I placed my hand (washed and VERY carefully dried) into one corner of the bag and then pushed that corner into the plastic cup. The remaining bag I just folded over the rim of the cup. This way, I could easily scoop the chocolate into the bag and used the rim of the cup to scrape off the extra chocolate. This way, all the chocolate stayed in the section of the bag that was in the cup and didn’t stay on my spoon. After everything was scooped into the bag, I lifted up the entire bag and squeezed the chocolate further into the corner (like you would squeeze a tube of toothpaste, flattening as I went). Then I twisted the bag a couple times near the base of the chocolate before I cut off the tip of the bag. From there, I just squeezed from the bottom of the bag, pushing forward as I went. This also helps get as much out of the bag as possible, and as cleanly as possible.

Also, for Christmas, I used candy canes for the sticks. I broke off the curved part and hid the break in the chocolate. Looks very nice and added the smallest bit of mint to the flavoring. Not enough to scare away those who don’t like mint. However, I found the peppermint sticks didn’t want to stay standing up right away. To fix this, I stuck the batch in the fridge and checked it every 5 minutes or so to reposition the sticks. After that, I let it finish setting up at room temperature to prevent the candy canes from getting too brittle.

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Maria December 19, 2009 at 7:10 pm

I fell in love with these the second I stumbled upon them and knew I would be making them for Christmas. But I am not having very good luck with them. My first batch a few nights ago completely seized up into a giant ball of clay and I know that water was not the issue. I threw it out.
I tried again this evening being extremely careful and had the same result. I was beyond frustrated and getting upset over wasting this chocolate!!! But thank you Tiffany for posting your comments. I heated up my ball of chocolate again with a little vegetable oil (hoping that doesn’t affect the flavor). It never got “smooth” but at least I could get a spoon in it. I spooned it into my ice trays. I had doubled the amount and still only filled 12 ice cubes with it…not sure how the recipe makes 10???
Well I’m waiting for them to harden up and we’ll see how this goes…wish me luck :)

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THe Whimiscal Princess December 20, 2009 at 1:46 pm

These are so much fun I made them as party favors for my sons class!!!! I used candy canes as the sticks and they worked great! For those that are having the seizing issue try putting it back over the heat, that is what I did! I did have to add a bit more chocolate and a tsp of crisco to one batch. SO MUCH FUN!!! Thanks again.

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Christy December 21, 2009 at 5:21 pm

Hi….i was enamored with these when i first saw them on foodgawker…but just got around to making them..and blogging about them too. Just thought you would want to know I linked to you from my posting.
Like The Whimsical Princess, I used candy canes as the stick.
if you want to see your link…
http://fudgeripple.blogspot.com/2009/12/hot-cocoa-on-peppermint-stick.html
i hope you don’t mind! Let me know if you do and I will remove.

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Shannon December 22, 2009 at 9:37 am

These are SO amazing. I’m really excited to try my hand at making them.

I do home-made marshmellows quite a bit and was thinking of possibly dipping the hot chocolate in the marshmellow fluff before it sets. Marshmellow coated hot chocolate on a stick?

Or possibly using a layer of marshmellow on the bottom of your mold?

Has anyone else tried to incorporate marshmellows?

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DmitriW December 22, 2009 at 4:06 pm

Just made my first batch of these. Used Ghirardelli milk chocolate and Swiss Miss cocoa mix (our sifter ist kaput). Turned out great, though the chocolate does melt a little strangely–that might be from the veggie oil, though. That trick works REALLY well.

I was patient in the kitchen for the first time…um, ever, actually. Kept the heat JUST high enough to melt the chocolate. It took forever, but they look pretty nice–not nearly as shiny as it would be normally, but still very smooth and pleasant.

I think the 8-packets of cocoa mix rule might be variable depending on the brand of mix–when I got to about seven packets of Swiss Miss in the mix, it started to turn very, very grainy. I added a little bit of Canola oil, and it smoothed out again, but I decided against adding the last bit of cocoa mix.

At this point, my chocolate did have the doughy consistency people have mentioned, but that didn’t cause any real trouble–I just scooped the chocolate with a spatula. It still piped well, but needed to be squeezed a bit harder than I expected it to.

I made half of this batch with long wooden skewers (a little too long, truthfully) which had some trouble staying upright in the chocolate, even with a full-sized marshmallow on each skewer. I made the other half on plastic spoons. Those don’t move around quite so much as it cools, and also work much better for stirring than the skewers do. I may try Popsicle sticks next time.

Thanks, AmberLee–this is a GREAT winter recipe, and I can’t wait to do it properly with my own sugar and cocoa. Just need to replace our sifter first!

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DmitriW December 22, 2009 at 4:47 pm

Sorry for double posting, but: my dad just told me “I’ve never had hot chocolate this good.” Best compliment EVER.

Also, some advice for anyone having trouble extracting the cocoa from your mold: if you’re using a plastic ice cube tray, like me, take a paring knife, press it flush against the wall of each mold, and press down against the chocolate. It’ll pop up, and you won’t have to risk pulling the stick out of the chocolate!

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holly December 23, 2009 at 8:44 am

This recipe did not double well at all for me- it turned out more like cookie dough than frosting- and I am really disappointed!! These were going to be CHristmas presents for my mom and now I have to go buy more chocolate because this batch is ruined. This Holly is decidedly not jolly.

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AmberLee December 23, 2009 at 9:26 am

Hi Holly,
I am so sad to hear this. Boo for added Christmas stress. There seem to be a few people who are having trouble with the recipe. I would love to narrow down what the problem is, a couple have suggested that it could be Hershey’s Cocoa? Have you tried Tiffany’s trick? Maybe rewarming the chocolate and adding up to a tablespoon of vegetable oil would make the difference. I added extra cocoa to one batch last week (I was in the mood for dark dark cocoa) and got really thick chocolate, but still spread it into a mold and it tasted fantastic, it was just a little messier to get in. If you happen to figure out what went wrong, I’d love to hear.

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Nicole December 24, 2009 at 3:31 am

Thanks for the great idea, AmberLee! I decided to make some of these for last-minute Christmas goodies, and they turned out wonderful. I used Nestle Cocoa and Wilton Light Cocoa Candy Melts (it’s what I had on hand), and molded them in tiny plastic cups. I got nine per batch, and they popped out super easily. I melted the chocolate in the microwave with no problems.

Another little thing to consider for those of you with too-thick mixtures: it will start to harden pretty quickly once the chocolate is off the heat. I worked more quickly with my second batch (now that I was sure of what I was doing) and had a much easier time filling the molds.

I drizzled mine in white chocolate and wrapped them in cling wrap, tied off with Christmassy ribbon. Of course I had to have a test cup, and it was great. Next time, and I’m sure there will be a next time, I am definitely going to try candy canes for sticks – and get a better quality, real chocolate, hehe.

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Lela December 26, 2009 at 9:38 pm

I made these a few days ago, and they turned out really well! (Though, they were stored too close to the stove while Christmas dinner was being made, and now have a little fat bottom. :P)

They were a little messy, but fun to make. I suggest keeping the mix over heat right up until you’re ready to put it in molds. Especially is the room is a little cooler. My cool counter top made things thicken too quickly, so I reheated.

I did have a problem though, upon making hot chocolate with them. They didn’t fully mix with the milk. They stayed a little chunky the whole time. Even after I popped the mug into the microwave to heat the milk some more. Any ideas as to what may be causing this?

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Anne December 27, 2009 at 8:03 am

I made these for Christmas gifts and they turned out beautifully! Already I have gotten some rave reviews. The recipe worked fine for me with no alterations- although the thick consistency of the chocolate did make a bit of a mess. I used Ghiradelli candy making chocolate (the big bar/block) and Ghiradelli double chocolate chips along with Hershey’s cocoa powder.

I made a second batch and used the microwave instead of the stove this time. I kept the mixture a little warmer this time and therefore it was a runnier consistency and made it easier to pipe in the molds. I had to wait for the second batch to firm up a bit before inserting the sticks, but it was a little easier this way overall.

You can see pictures of my finished result here:
http://tothestarsthroughdifficulty.wordpress.com/2009/12/27/hot-chocolate-on-a-stick/

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Courtney January 2, 2010 at 9:04 am

Hey AmberLee…
I gave these a try, and they were great!
Thought I would share my methods and finished product:
http://bowdenisms.blogspot.com/2009/12/hot-chocolate-on-stick-yum.html

Thanks for the great Christmas gifts!

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kellypea January 2, 2010 at 11:52 pm

Clearly, everyone else knew about this before I did. How completely cool! *runs to kitchen*

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Pmoys January 10, 2010 at 1:49 pm

I tested out your recipe as well, using the Wilton Chocolate Pro chips meant for fondue. They came out really well in my opinion. :3 Thanks so much for this amazing recipe. I hope more people try this recipe out.
http://pmoys.independentchaos.com/?p=605

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Pennies on a Platter January 29, 2010 at 8:51 pm

I made these tonight for a giveaway at an event for our church tomorrow, and they turned out fantastic!! Thanks for the recipe!

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Pennies on a Platter January 29, 2010 at 8:51 pm

OH, and I used the Ghiardhelli chips for fondue …perfecto!

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Candice Buchanan February 2, 2010 at 12:05 pm

Hi! I just made these for my sister’s baby shower as the favors. My first batch took a turn for the worse so I had to clean up and start over. The ratio seems slightly off (I used Guittard chocolate), but I found that adding just a few more ounces of melted chocolate fixed it right up. They were a huge success!! Everyone loved them! I used ice cube trays, lollipop sticks (1.99 at the craft store), and small treat bags (also at the craft store) and tied it off with ribbons – magnificent!! So frothy and yummy – thanks for this gem. Will be making again and again…

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Dawn C. February 4, 2010 at 12:27 pm

This may be a dumb question (and I haven’t read *all* the comments so forgive me if it was answered already), but if I use the chocolate made for a chocolate fountain or fondue, do I still need to temper it, or can I just melt it? Thanks! I’m so glad I found your post on tempering/melting chocolate. I had NO idea about most of the tips!

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AmberLee February 4, 2010 at 10:01 pm

Hi Dawn,
Thanks so much for stopping by. To answer your question, yes.
-If you use any kind of real chocolate (if it says cocoa butter in the ingredients) you will need to temper it if you heat it over 90 degrees, that’s when the cocoa butter crystals break down.
-If you can chop it really fine and keep it under 90 degrees when you melt it, it will stay in temper.
-If you use chocolate flavored candy melt wafers (if it lists some other vegetable fat in the ingredients instead of cocoa butter) then you do not have to temper.

And these will still taste fine w/o tempering them, they just won’t be as pretty. Good luck!

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Nancy February 13, 2010 at 1:53 pm

I am so disappointed. My hot chocolate sticks didn’t work! At first they were really thick ~ so much so that I had to add more melted chocolate. Then when I tried to take them out of the mold they stuck. Not sure what I did wrong, but welcome any ideas.

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AmberLee February 18, 2010 at 10:29 pm

Hi Nancy,

I am SO sorry to hear you were frustrated with these. You know, I haven’t tried it with this recipe, but with other chocolate recipes I’ve added a tablespoon of vegetable oil or shortening. That may be worth trying to avoid the frustration of it being too thick. I’ve tried this with three different chocolates and have noticed some get thicker faster than others. Also, if you do want to add less sugar and cocoa, that’s fine, it just means the chocolate won’t go as far. You’ll need more chocolate on a stick for the same mug full of milk/cream.

When I make these in muffin pans, I have to warm the bottom of the pan in hot water to get them out. But if you have them in an ice tray or silicone mold, try putting them in the fridge for 5 minutes. They should pop right out. (fingers crossed).

I hope this helps!

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Helen February 23, 2010 at 3:58 pm

I am not sure why but I am slightly obsessed with finding recipes and projects for things on sticks. Hot cocoa on a stick?! Brilliant. And kudos to you for experimenting with it. Thank you so much for sharing this!

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ashley March 9, 2010 at 4:50 pm

Thank you for this!

When I try it i may use peppermint sticks! yum!

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mer April 6, 2010 at 10:09 am

sooo very cool!!!

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teddy started it June 5, 2010 at 6:26 pm

The kids & I do a variation of this at Christmas for the teachers. A few years back, I found a bunch of ceramic holiday spoon ornaments that were marked down something crazy…like 90%. I bought as many as the store had. Every year, the kiddos & I dip the spoon end into dark chocolate, then we tie a small cello bag around the chocolate end, attach a Starbucks card and instructions on how to stir up your own cafe mocha. It’s been a big hit so far.

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Virginie August 7, 2010 at 10:27 am

Hi, thanks for this great recipe
I have just features your chocolate on a stick on my blog at http://thatcutelittlecake.blogspot.com/2010/08/christmas-in-july-find-foodie-gifts.html
I have of course linked back to you
Thanks

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Zahra September 16, 2010 at 3:09 pm

these look awesome! How did you get the sticks onto the hearts though? :)

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AmberLee September 21, 2010 at 10:18 pm

Hi Zahra,

Thanks for stopping by. For the hearts, I ended up just pushing the sticks in at an angle. Nice and simple! and they stayed on great. I think if I’d been willing to cut a small slit at the bottom of each heart cavity, I could have had the sticks at a perfect right angle.

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Paper and Food October 23, 2010 at 7:03 pm

Chocolate on a stick?! This looks fun {and delicious}! I can’t wait to try it!

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Diana November 7, 2010 at 9:06 pm

The chocolate hearts are SO cute! Did you say what you used to get the heart shape? Is there a heart ice cube tray, or a candy mold, or cookie cutters, or what? I am definitely planning on trying these–even my hubby said I should! :)

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AmberLee November 8, 2010 at 1:19 pm

Hi Diana,
Thanks for stopping by! Yes, for the heart shape I found a heart chocolate mold. The one I found was at Sur la Tab but I’m sure you could find it elsewhere too. I just piped in the chocolate and put the sticks in so they laid in the chocolate, they were at a little bit of a tilt, but it looked fine. So excited that you’ll be giving it a try!

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Seanna Lea November 8, 2010 at 3:35 pm

This looks like a great thing to add to the box of sweets that I’m sending to my inlaws for the holidays. A nice alternative to another huge batch of cookies!

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Amy Kirchhoff November 9, 2010 at 2:29 am

What a yummy idea! Will be making for neighbors. Included this in my “Non-sewing Handmade Gift Ideas” blog: http://www.amytriedit.com/2010/11/non-sewing-handmade-gift-ideas.html

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Linda November 27, 2010 at 10:30 pm

This was amazing and easy! My husband and I are in Hot Chocolate heaven. I will definitely be making these for christmas presents. One thing I did was use a plastic spoon instead of a stick. Perfect for licking the spoon and sipping the hot chocolate after the chocolate melted!

THANK YOU!

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Christal November 29, 2010 at 5:01 pm

I didn’t read what everyone wrote & I’m sorry if I’m repeating a question, but is there any better substitution for confectioner’s sugar? Rapadura (succanat) or maple sugar, instead of bleached, refined sugar?

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AmberLee November 29, 2010 at 11:33 pm

Hi Christa,
If you’d like to try a different sugar, you definitely should. I’ve used demerara sugar and loved it. Any dry sweetener should work with chocolate, and you’ll probably find some subtle differences you might like.

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Michelle November 30, 2010 at 1:42 am

Sooo Cool. Will be trying these for my kiddos preschool tracher gifts!!!! Thanks for the idea and recipe!!!!!!!!!

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Kellie December 1, 2010 at 11:26 am

I think you have changed my life!!!! Brilliant.

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Michelle December 6, 2010 at 7:35 pm

Made my first trial batch today and so far so good. I needed to do a test run before I made them for teacher gifts. The instructions were very detailed and easy to follow (thank you!!!!) Just one question is it susposed to be super thick (I broke my spoon stiring)?

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AmberLee December 6, 2010 at 9:11 pm

Hi Michelle,
I’m so glad you’re giving them a tray. And yes, the chocolate is super thick, at least as thick as frosting. Sad about the spoon! You can add less sugar (up to half as much), you will just get a more bittersweet taste. Good luck! I’d love to hear how they turn out!

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Wendy December 8, 2010 at 6:24 pm

I made these last year and ran into some difficulties with taste and one batch seizing on me. This year I have found ingredients that make my taste buds sing.

First, I use cocoa powder that was NOT dutch processed (Hershey’s is dutch processed). I was able to located some at William Sonoma called Cacao di Pernigotti.

Last year I used Valrhona chocolate(about a 70% cacao) and the result was very bitter. Next I tried Ghiradeli and the batch seized up (I’m sure I did something wrong but not sure why so I thought I’d try a different brand of chocolate). Next was Lindt milk chocolate, I thought this would reduce the bitterness and it did, but also had NO depth of flavor. I also tried the Lindt semisweet (or bittersweet; can’t recall exactly) but things still weren’t satisfactory. So, I finally gave up as it seemed a waste of some really good chocolate. I had these on my mind as it is obvious (from the comments) that there can be an awsome result. So again I was on a mission and was SUCCESSFUL!

This year I used Scharffen Berger 62% cacao and I loved the result. Not bitter, smooth finish and a nice cocoa/chocolate flavor. My husband and son both liked it but would have liked it sweeter. I just made another batch with an addition of 2 tablespoons of powdered sugar. It was more difficult to stir when I combined all ingredients (not sure if it was the 68 degree F temp of my home or the additional dry ingredients), so I put the bowl over the double boiler and things were a bit easier. I knew the mixture hadn’t seized as it was still shiny. I piped the mixture into lined, mini muffin pans (the cupcake liners peel off great and are nice during gift giving) and inserted a bamboo spoon per sprinkebakes suggestion. I was just able to get 9 (approx. 1 ounce) servings.

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AmberLee December 9, 2010 at 7:25 pm

Wendy! I was so interested to read your details on making the sticks. I think we are kindred spirits, btw. I may have to add a note on the cocoa after your preference for the natural cocoa. Thank you so much for taking the time to come back and record this and share!
Happy holidays!
xo
AmberLee

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Melanie Beth December 9, 2010 at 7:07 pm

ok… wow! i have to have to make these!

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Cristal December 10, 2010 at 4:20 pm

My son drinks hot chocolate even in the summer! I know he will love these!
I am going to make some for Christmas stocking. Thanks for making such a wonderful step by step recipe. I am unfortunately not the best in the kitchen but with your clear direction-I will be this time! Thanks!!

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KimberK December 13, 2010 at 5:47 am

I love this idea!! I tried it & had pretty good success. HEB (the best grocery store in TX) has a $1 off coupon if you buy 2 bars of Ghiradeli baking chocolate. So I am trying milk, semi, & bittersweet chocolate. I’m also doing some batches with Hershey’s Coco & some with Hershey’s special dark Coco. So far the only problem I ran into was with piping them into the ice cube mold. I’m not new to using piping bags (even if they are ziplock bags) so I figured it was because the mixture was so thick. I read the post about just using a spoon to fill the tray-much easier! I also liked the suggestion of putting the chocolate back on the double boiler when mixing in the dry ingredient. I put it back on half way through mixing it up (just for a bit) & it helped it mix easier. No problems with it seizing up :D
I want to try exchanging the confectioner’s sugar for flavored creamer (peppermint mocha sounds so yummy)… Any thoughts on if that will work? Also what about adding instant coffee granules? Should that be in addition to the coco & powdered sugar & how much would you suggest for the recipe given?

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AmberLee December 16, 2010 at 7:10 am

Hi Kimber!
Thanks for the notes. I’m so happy re-warming the chocolate mixture worked for you. I love the idea of flavored creamer. I see no reason why that wouldn’t be amazing. I’d start by using a sweeter chocolate (60% or less) and replacing half the cocoa and sugar. I’d love to hear how it turns out.

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Tris December 15, 2010 at 11:13 pm

Hi Amberlee

Thanks so much for the inspiration. Just one thing . . .

My friend and I tried this as home as part of our “making Christmas presents” day. . . . but, the mixture was very dry and thick. Even after adding quite a bit of milk it still wasn’t to piping consistency. To cut our losses, we rolled it into balls and pushed the sticks in. It has worked great, and they are not unattractive as they look just like big truffles, but we’d love to try the melting kind at some point.

Any ideas????

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AmberLee December 16, 2010 at 7:05 am

Hi Tris!
I’m so sorry you had problems, though it sounds like your imporvising was awesome. You can try putting your chocolate back over the double boiler, which should make it thinner, or in the microwave for about 30 or 40 seconds on half power. You can also use up to half the sugar, you’ll just get a more semisweet taste, depending on the rest of your ingredients.

Hope this helps! I’d love to hear if find a solution you’re happy with.

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Tris May 23, 2011 at 7:27 am

Thanks Amber – I’ll try Ina’s thing below and keep you posted!

Tris

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ina December 16, 2010 at 11:19 am

Hi!
I see that I had the same problem as Tris. Being in Norway, I thought maybe my translation of the recipe from imperial to metric was a bit off or maybe the chocolate was different here…. Anyways – I added more chocolate – doubled the amount actually and got the whole thing to a pipable consistency – and yes, my bag did break – next time I´ll be using thicker bags or my proper piping bag :) In any case, the kids declared the hot chocolate for the best they have evvveeeer tasted. I´ve posted the whole thing on my blog – added some crushed candy cane and now we have lovely little gifts on the ready!

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Tris May 23, 2011 at 7:26 am

Thanks Ina!

I’ll try that!

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Keith December 18, 2010 at 4:58 am

I’ve been trying to make hot chocolate on a stick for awhile now and it molds beautifully but when I try to melt it in hot milk it doesn’t bond fully and is gritty in appearance. It tastes great and looks great on a stick but then it looks gritty on a cup of milk. I’ve tried numerous things to try to correct the problem but it always turns our gritty anyone else have this problem?

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Marilyn December 20, 2010 at 11:35 pm

What kind of cocoa do you recommend? I have ghirardelli natural unsweetened. Will that work?

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AmberLee December 21, 2010 at 12:25 am

Hi Marilyn,
The ghirardelli natural should be great. It really is a matter of personal taste. If you want to get serious about testing it, melt one part chocolate (the type you’ll use) to two parts water and sprinkle in a little cocoa powder to see how they taste together.

Thanks for stopping by! I hope it turns out!

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Marilyn December 23, 2010 at 11:34 pm

AmberLee…they came out awesome! We used a small pyrex bowl on top of the simmering water. Filled the ice cube trays and stuck in the popsicle sticks. Put ‘em in the fridge, and 1/2 hr later had creamy hot chocolate. So…the mistake we made was we had a 16 cube ice cube tray and my daughter piped the stuff in to all 16, so they were half full. We put 1 cube in a coffee mug and it was kinda bland; put in a 2nd cube of chocolate and it was great! I used Scharffen Berger Dark Chocolate and Ghirardelli sweet ground chocolate and cocoa. Think I’d like to get them a bit more sweeter next time though. I live out in the boonies and don’t have a natural food place to have a variety of chocolate to pick from.

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AmberLee December 24, 2010 at 3:21 pm

Hi Marilyn!
I’m so happy they turned out great. I do really like the scharffen berger, though it can be pretty dark tasting. I had one reader who loved the scharffen berger 60%, if you ever happen across it.

Thanks for stopping back, and happy holidays!

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Marilyn December 23, 2010 at 11:46 pm

That was Scharffen Berger “Bittersweet”….will look for something different next time I’m at the store. Since I’m the only one that eats “dark” chocolate in the house and I didn’t have an issue with it, but everyone else did.

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Linda December 24, 2010 at 2:27 am

I love these! I just finished a batch and they look great but I’ve got a small problem. I used silicone heart molds from Ikea and the side that comes out of the mold comes out a bit powdery-looking compared to the side that is just exposed to air (where the stick goes). The side that doesn’t touch the mold comes out nice and glossy, so I’m pretty sure I tempered correctly. Any idea why the mold would do this, and how to eliminate it? I will be melting 1 more batch of chocolate to coat it but it’s an additional step that I’d like to skip!

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AmberLee December 24, 2010 at 3:20 pm

HI Linda,

I am so sorry about the chocolate not coming out nicely. I’ve have a couple silicone molds I’ve used, and I’ve had this same problem with one of them but not the other. I was pretty frustrated too. I’m so sorry to tell you that I’m not sure what is happening, but I do know I’ve never had the problem with an inexpensive polypropylene mold meant for chocolate. I hope that is helpful in some way.

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suesue December 24, 2010 at 6:44 pm

Just finished molding my second batch. Much easier to use two spoons instead of bag, less waste too. Hope they taste okay. I’m going to try to decorate them with a transfer sheet from Fancy Flours. Wish me luck!

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Jennifer December 25, 2010 at 12:36 am

Please please please don’t make the same mistake as me and use chocolate chips to make them! The hot chocolate on a stick doesn’t melt in the milk if you do.

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Kelly December 26, 2010 at 10:55 pm

Amberlee, these are so, so gorgeous, and I knew they’d be the perfect gift to ship to my family for the holidays this year. Thanks so very much for this tutorial; I kept a few for myself and they are exceptional. I’ll never go back to Swiss Miss ever again!

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KimberK December 27, 2010 at 3:14 am

Ok so I used the Ghiradeli baking milk chocolate & did an even exchange of peppermint mocha coffee creamer for the confectioner’s sugar & it worked great. It has more of a grainy consistency but melts perfectly in warm milk. I had a friend taste test it just to be sure it really was good & she loved it! I wanted to try other creamer flavors but ran out of time. I love this idea because you really can use it year round! Once the holiday craziness settle down I might try playing around with some variations. I’ll let you know if any of them turn out.
Thank you so much for your help :)

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AmberLee December 29, 2010 at 6:39 pm

Kimber! peppermint mocha creamer sounds soooo good. I am going to have to make some for my own fam. I love it! Thanks for taking a moment to let me know. I can’t wait.

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Mark December 28, 2010 at 6:44 pm

Talk about a great idea for little kids! The little hearts might be out of my ability range, but my wife is certainly willing and able to help!

Very cool blog, BTW. KimberK, I agree on Ghiaradelli, I’ve been a fan for a long time, but that could also be caused by living so long in California and visiting their ice cream shops in both SD and of course SF.

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Joy January 26, 2011 at 12:31 am

I’m planning a hot chocolate bar for my daughter’s upcoming birthday party. I can’t wait to set these out with a thermos of hot milk & few different mix-ins (pink marshmallows, chocolate whipped cream, caramel sauce, & Bailey’s & Kahlua for the adults)!

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Melissa January 31, 2011 at 10:00 pm

What if I wanted to make a white chocolate only stick? Would I leave the cocoa out, or would I have to substitute it with something else?

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AmberLee February 1, 2011 at 12:45 pm

Hi Melissa,
I used a pre-made white a chocolate cocoa mix to replace the cocoa and sugar. You could leave it out all together, but it will work for only half a cup of milk, not a whole. (I hope I’m making sense!) So it’s up to you. I would definitely either replace both the cocoa and the sugar or take them both out. Don’t add just the sugar, it would probably bee too sweet.

Good luck! I’d love to hear what you come up with!
xo,
Amber

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Melissa February 2, 2011 at 12:55 am

Awesome! Thanks, Amber! :) I’ve always been a bit of a chocolate hater, but love white chocolate, and white hot chocolate! People would be suspicious if I gave them real chocolate, so making white hot chocolate on a stick would be more in tune with me :)

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Melissa February 2, 2011 at 1:54 am

One more question… What is your favorite white chocolate for making these? :)

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vicky April 24, 2011 at 4:05 am

Hi Amber,

These sound great. I’m thinking of making them for my wedding favours in a months time (its a chocolate themed wedding so it will compliment it perfectly).

Any idea of how far in advance I can make them?

Also would it be okay to wrap them in cellophane and tie with a ribbon to put on the place settings or will I need to put them in something different so they dont go off?

Also how long will they last so I can advise people when to enjoy them by.

I’ve never made anything like this so I’d apreciate your advice.

Thanks
Vicky

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AmberLee April 25, 2011 at 1:55 pm

Hi Vicky,
Congrats on your upcoming wedding! You are fine making these months in advance. Good chocolate will last for up to 8 months for milk, a year for dark. And cellophane should work just fine!

good luck with your preperations!

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Real May 18, 2011 at 2:42 pm

I love this chocolate stick

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HAN June 21, 2011 at 10:20 pm

oh my goodness! i absolutely love these! they are delicious, do you mind if i write these instructions in my own words on my blog? i would absolutely love to! i must visit your shop sometime, and perhaps buy some of the goodies! :)
i am amazed at how much trial and error you must have gone through! thanks again, they are delicimo!

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sam June 22, 2011 at 6:44 pm

When using the hot chocolate sticks, do you use one chocolate stick to ’6 cups milk and 2 cups heavy cream’ or the whole batch of hot chocolate sticks to that much dairy?

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HAN June 23, 2011 at 1:01 pm

do you think it would be alright to use cadburys mousse chocolate? we dont have any of htose chocolates in new zealand!

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AmberLee June 23, 2011 at 2:45 pm

Hi Hannah!

Yes, any chocolate you like should work. I avoid chocolate chips because they don’t melt or shape quite as well, but any other chocolate you like should work great. Good luck!

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david swain September 15, 2011 at 10:18 am

that some good looking chocolate

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Gemma October 5, 2011 at 11:15 am

I just made these. I live in the UK and found the measurements a little tricky to work out at first but I think I’m there! They taste amazing….such an amazing gift idea! I know what my friends are getting this Christmas! Thank you!!

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Jackie J October 9, 2011 at 7:03 pm

Doing research on what chocolate to buy at the store this week (I am SO making these for my cookie exchange in Dec!!) and was wondering if my “Wilton Chocolate Melter Deluxe” would be an appropriate way to melt the chocolate. I happen to have one since I also like to mold chocolate for lollipops for goodies since doing the double boiler gets pretty annoying (esp with my tendacy to quadruple multitask) and I don’t have a candy thermometer… hubby busted it when he got home from Iraq!!

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AmberLee October 13, 2011 at 7:03 am

Hi Jackie,

Thanks for the note! Your Wilton Chocolate Melter may be able to keep the chocolate in temper, but it also may not, so many factors go into it, like how warm the chocolate on the edges get and just the type of chocolate. It’s worth a try. If you eat them immidiately, they won’t have a chance to bloom!

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Sarah~~ October 10, 2011 at 4:01 pm

I tried making this but I messed up ! Please email me !!!!! I want to know how to make them properly, i followed your recipe.. its probs just my klutziness that messed everything up

Email me A.S.A.P. before winter ends !!!!
Thanks so much (:

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Elizabeth October 15, 2011 at 3:49 pm

Help! I made these just like the recipe said but they turned out more like clay than frosting… the worst part was they wouldn’t set with the sticks so the sticks just popped out when I pulled them. Any ideas as to what I am doing wrong?

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AmberLee October 16, 2011 at 9:48 pm

Hellow, Elizabeth,

I’m so sorry you had troubles! Try starting with a sweeter chocolate (lower percent cacao) and adding less sugar. And if you can manage to keep the chocolate in temper (I know it is a trick), it should hold on to the stick better. i hope this helps!!

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Dorothy October 15, 2011 at 4:36 pm

My mind is racing with ideas doe these:

- a little espresso powder and decorate with a coffee bean
- white chocolate with chai powder and maybe decorated with a star anise
- crushed peppermint candies on the top (someone else said to use a peppermint stick instead of a popsicle stick and I love at idea)
- cinnamon stick in place of the popsicle stick
- stick on some mini marshmallows

So excited. I feel a bit like a mad scientist :)

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Amber Johnston October 18, 2011 at 1:51 pm

I know what I am going to be including for Christmas presents this year. Instead of using the craft sticks, I may use a peppermint stick or candy cane… Chocolate and Peppermint, yummo for holiday season!

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Amber Johnston October 21, 2011 at 7:29 am

Just made this with my 4-year-old son, he loves to help make things! Hopefully it turns out right, the consistency was like a dough ball after I mixed all of the ingredients. I had to add a 1/2 teaspoon of milk to get it to be gooey enough to put in the pans.

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Rich Hinton November 9, 2011 at 6:32 am

I experimented with these last night after finding Green & Blacks Organic “Dark Cooks Chocolate” which has 72% Cocoa and 43% total cocoa butter content and comes in 150g bars. Approx £2 in Tesco in the UK. I also used Green & Blacks Organic cocoa powder which is dutch pressed and also from Tesco. They worked really well and after making 18 small icecube sized blocks, I found that two in a mug of steaming hot milk is perfect for a hot chocolate. :) Also tried one in my coffee this morning and really enjoyed that too. Yum Yum

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Rebecca Berman November 14, 2011 at 10:06 am

Have you tried these with the Amano chocolate I’m a huge fan of theirs — great stuff. I’ve been looking for an easy quick gift for the guests at my daughter’s b-day party this weekend and this just may be it. I just don’t have any of the Amano here so I may have to go with the cheaper stuff I can get at the store lol (Gasp) I know bad hostess lol thanks for a great idea

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AmberLee November 16, 2011 at 10:08 pm

Hey Rebecca! Yes, I am a huge Amano fan. They make some serious chocolate. So fun that you know them. The b-day party sounds fun! good luck with plans.

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Renee Piekutowski November 17, 2011 at 8:05 am

For pepermint hot cocoa use pepermitnt sticks instead of wooden sticks!

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Katie November 19, 2011 at 8:11 pm

I know several people have suggested using peppermint sticks for peppermint hot chocolate but that doesn’t sound like it would be pepperminty-enough. What about peppermint oil in the mix? It shouldn’t seize up the chocolate since it is oil based. Or what about finely smashing up peppermint pieces and throwing those in the mix? Will they melt in the hot chocolate? Just wondering if you have tried either of those.

Also, have you experimented with caramel?

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AmberLee November 22, 2011 at 7:34 am

Hi Katie!
I have had good luck smashing up peppermint sticks into the chocolate, and the pepermint sticks work pretty well too! And yes, pepermint oil is also a great alternative. Thanks for the note!!
xo

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Taal November 25, 2011 at 4:32 pm

This is such a fabulous idea! I plan on making a few for my closest friends this holiday season. And a few dozen for myself!

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Caitlin November 26, 2011 at 6:10 pm

Hi Amber, Tried to make these last night and did two cups right away. They tasted fantastic (although I didn’t read the part about don’t melt in the ziploc and it was a little tricky to mix properly because of that). The problem I had was I put them in shot glasses as one of the commenters suggested and now cannot get them out! I had them in the fridge for awhile but didn’t want to leave them overnight so put them on the counter. Any ideas what to do to get them to pop out?

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Kate P. November 26, 2011 at 7:54 pm

Just made these and they turned out amazing!! They taste even better than Starbucks (my favorite)! I am going to try my next batch with peppermint oil. I’ll be giving them as stocking stuffers with little bags of marshmellows.

Just a suggestion – I found huge baking bars at Trader Joes, 17.6 oz of 72% dark chocolate for only $4.99! It’s a great deal and an easy way to make a lot of these for inexpensive.

Thank you so much for the recipe, AmberLee, you have earned a new reader! :)

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Michelle November 29, 2011 at 8:40 pm

I tried these out using a Silicone 12 Cup Mini Muffin Pan and the molds popped out perfectly with just a light push to the bottom. Thanks for this great Idea My kids love it!

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Melinda Collins Knick December 6, 2011 at 10:36 am

Hi – I tried your recipe, what fun! It looks great but when I tried to make the hot chocolate I got a grainy residue at the bottom of the cup, sort of like undissolved chocolate. I used Bakers semi sweet baking chocolate, Ghiradelli’s cocoa and a little white chocolate. Could any of these cause that problem?

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Alda December 20, 2011 at 3:22 am

Hello…the same happened to me :( Help anyone?

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Toni December 6, 2011 at 4:48 pm

Just got done making these! I was so excited to make them for xmas gifts! I think they turned out great. I looked everywhere on here for a comment or something about this tidbit I realized after they were done and no one had said anything but for those chocolate lovers these can actually be used like lollipops as well. I ate a piece that broke off one of my finished set and it was so yummy, I thought hey these could also just be eaten as is. I added a single mini marshmallows to the tops of some of mine, and dipping them in melting chocolate really put the finishing touches on them, thank you so much for this great idea!

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Anne-Marie O'Ryan December 7, 2011 at 3:47 pm

question…
where may i find the heart to shape ????
Thanks
Cant wait to do it.. great recette etc….
Amor

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AmberLee December 7, 2011 at 9:33 pm

hello Anne-Marie!
I found my heart molds at Sur La Table. But i think it is likely you could find them at a cake and confectionery supply store.

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Sara December 11, 2011 at 4:36 pm

Great recipe and what a creative idea. I haven’t even let the ones I made harden yet, and I’ve already made a cup with what was left over in the piping bag and mixing bowl. It’s great hot chocolate and I can’t wait to give it away as one of my Christmas candy gifts! Thanks for the recipe!

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Amberli January 4, 2012 at 9:36 pm

Thank-you for the delicious recipe. I knew I could trust it once I saw your name ;-) my personal favorote additive is crushed-up candy canes(peppermint).

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Angela looking for chocolate gifts January 16, 2012 at 5:48 am

Wow, just so cool. Great for a wedding party. Thank you thank you!

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Miss Capri January 17, 2012 at 1:08 pm

Mmmm.

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Cynthia January 19, 2012 at 7:02 pm

I know this is a long while after you wrote this post but perhaps you’ll still see this and can help me. I have just made my first batch of these and I am hoping to use them as part of my wedding favor for my upcoming wedding. But…I have them in the ice cube trays and they don’t seem to pop out too easily. Do you have any tips for that?

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ashley kelley February 2, 2012 at 1:41 pm

Place the trays in the freezer until the hot chocolates are really hard (5-15 minutes). Then they can be (more or less) vigorously popped, tapped, or shaken out.

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Leanna January 29, 2012 at 4:51 am

Just wondering, I love my hot chocolate with mashmellows, do you think I could put a couple mini marshmellows into the trays and put the chocolate over top? I am making these for my step mom’s birthday.
Also, for the dry ingredient part do you think I could use french vanilla coffee powder?

very excited.

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AmberLee January 30, 2012 at 5:42 am

Hi Leanna,
Both of your ideas sound fantastic and I think they would work perfectly. Good luck, and happy bday to your step mom!

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ashley kelley February 2, 2012 at 12:28 pm

Loved these little gifts! I made little trios tied with ribbon, each stick a different flavor, and gave them out as Christmas presents for my classmates! I made Candy-cane (in chocolate and dipped in), Cinnamon (mixed in and dipped in), and plain! They were delicious!
For Pictures visit my blog http://kreativeinkailua.blogspot.com/.

Both silicone mini-brownie pans and cup candy molds work wonderfully.
My best hint, use extra sticks laid flat on the tray to keep the sticks upright, also to speed up un-molding and reduce breaking, place your molds on a cookie sheet and stick the whole thing in the freezer for 5-10 minutes. It makes un-molding 10000x easier (This is coming from a impatient 16 year old).

Thank You for the Recipe and Idea. I will definitely make these again.

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Family Recipes February 24, 2012 at 7:44 am

Thank you so much for this post. I’ve tried to make these before and they didn’t work. I can’t wait to try them using your ideas and recipes!! Thanks

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Cecilia. April 11, 2012 at 6:16 am

Loved the recipe! Greetings from Los Teques, Miranda, Venezuela :)

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Irina August 8, 2012 at 5:57 pm

Hi Amber,

Great Recipe! I had some pretty heart shaped molds and used those and added mini marshmallows to the top and they looked really pretty. they tasted great too with hot milk. I did meet with 2 issues.
Firstly, It melted with little powder like bits floating in the milk and had quite abit of powdery residue on the bottom.
Secondly, It tasted really thin in water.
Not sure if I did anything wrong. Are there anyways I can solve these two issues?

One more question, How did you manage to get the stick onto your two ikea molds? From your pictures, it looked like you inserted the stick into the part without an opening?

Sorry for the long comment! Hope you’ll help me!

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UK Liz September 11, 2012 at 11:36 pm

AWESOME … thank you … I shall DEFINITELY be doing this on a cold rainy day in England (we get lots!)

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Erin October 17, 2012 at 9:00 am

i’m thinking of using a candy cane as the stir stick…. thinking this would be a nice addition to christmas gifts…

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David Wilson October 19, 2012 at 6:12 pm

Wow, this sounds fun. Might have to make these for Christmas!

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Colleen Spada October 22, 2012 at 5:47 am

I am definitely going to try this and maybe even make enough to give as gifts this holiday season. I’m considering mixing in some mini-marshmallows. What kid doesn’t love marshmallows in their hot chocolate?!?

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Heather October 22, 2012 at 9:20 am

I love this idea! I’ve done something similar in the past using antique silver spoons. I dip (several times) the spoons in chocolate to coat add some sprinkles, wrap individually and give with fancy mugs for Christmas. My friends stir these “candy spoons” in their coffee or hot chocolate and love it!!! They also have a beautiful spoon to keep.

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Robin October 24, 2012 at 7:39 am

Just curious do you think Almond milk would work instead of whole milk? They look amazing and I would love to make some for gifts and for my lactose intolerant husband!

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AmberLee October 26, 2012 at 8:07 am

Hi Robin,
Yes, try almond milk. I think it will be amazing, in fact : ) good luck!

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Corinne October 25, 2012 at 8:54 am

Wow, what a great recipe/idea! I am going to make a ton of these for Christmas gifts this year! There are a LOT of comments on here so I haven’t read them all, maybe someone already thought of this: I am going to use cinnamon sticks on some of these in place of Popsicle sticks :) Thanks again for a great idea!

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Chrissy November 4, 2012 at 8:12 am

Afternoon – I made a trial batch and gave them out to co-workers. All of them had the same problem I did with my own personal stash, which is that it “didn’t dissolve properly” no matter how much you stir! We all got little globules of chocolate that simply refused to blend.

Do you know why this might be? I experienced no problems in the making, forming or extraction of them and I’m wondering if it might be the cocoa? I’m still going to give them out at Christmas (they held up well at room temperature so I’m no longer worried to post them!) as my family are sensible types, but if there is a way to make them perfect I would be grateful to hear!

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Rosemary December 18, 2012 at 9:34 am

I had the same problem as Chrissy, it just wouldn’t dissolve properly. You could only taste the chocolate if you licked the chocolate of the stick. I used chocolate couverture, 55% cocoa solids. Could the sort of chocolate be the problem? Or what else could have caused this?

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Chrissy February 20, 2013 at 11:56 am

I tried again and added much less of the dry ingredients, eye-balling it instead of trying to do volume measures. I re-read the recipe and couldn’t decide if it meant “measure then sift” or “sift then measure”, so I gave up and winged it. They were much better and dissolved as I had hoped

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AmberLee February 26, 2013 at 9:50 pm

Thank you, Chrissy! This is so great to know. Thanks for taking a moment to stop by and share the info!!

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mel November 30, 2012 at 7:14 pm

add mint :) yum

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Jay December 9, 2012 at 7:40 am

I made these to the recipe and found they worked beautifully. At the school fair theyjust flew off the stall and I’ve had several texts saying how delicious the child’s found them. Thanks so much for sharing your recipe!

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Emma December 9, 2012 at 3:00 pm

Hey, I tried this with a 4 oz bar of semisweet and a 4 oz bar of milk Ghiradelli chocolate. I poured it into the heart mold from ikea and it worked great, 2 per cup of milk. I noticed that it takes a while to melt down, is there any way of making that process faster? Great recipe, thanks!

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Jessica December 13, 2012 at 9:05 am

I made some hot chocolate on a stick and it was WAY too chocolatey for my tastes but this one seems perfect! I cannot wait to try it

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Corinne December 14, 2012 at 8:45 am

I made 3 batches of these last night to give as Christmas gifts! I was extremely patient when melting the chocolate (i used ghiradelli) and they look beautiful! I haven’t dipped them yet for decoration (I’m going to use amber’s idea of diaganol dipping. I bought Godiva dark chocolate for that :)) I just wish I would’ve remembered that I needed French vanilla hot cocoa mix for the white ones – I was all ready to mix & realized that I sifted regular cocoa … I will just dip them in white chocolate :)

They are delicious… My husband & I split a mug of hot chocolate last night & it melted great and tasted great! Thanks so much for this recipe!

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Claud December 20, 2012 at 6:47 pm

These started off ok, but ended up being like fudge and I could not pipe them because the mixture had the consistency of clay. I put it in molds and it hardened, but it would not melt in the milk no matter how hot it was…. I don’t know what I did because I followed the instructions and it did not seize:(

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JoAnn December 23, 2012 at 10:59 pm

I had the same outcome, but didn’t try to melt it in milk. I gave them away as gifts today. If they don’t work I’m going to be mortified. :(

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AmberLee December 24, 2012 at 6:37 am

Hi JoAnn and Claud,
I just woke up and got your comment, and I would be mortified too. If it reassures you at all, JoAnn, I have never had the problem of mine not melting in milk. Claud, do you happen to remember which chocolate you used? I’d love to get to the bottom of this. I just made a couple new test batches this morning and took out one Tbsp of cocoa and made some of the sugar optional (reflected in the post above). I know that doesn’t help now, and I apologize, but for the future, it makes a great chocolaty cup of hot chocolate if you keep the milk to one cup.

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JoAnn February 24, 2013 at 9:04 pm

My hot chocolate on a stick melted fine, with ca lot of stirring. :)

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JoAnn December 23, 2012 at 5:32 am

I don’t know what went wrong, but after mixing the beautifully melted, smooth chocolate with the cocoa and sugar, there was no piping it into the molds. It was like bread dough. So I dipped my fingers into sugar and rolled it into balls, then gently pushed the dough into the ice cubes trays.
I used a combination of Hershey’s milk chocolate bars and Bakers semi sweet baking bars. Next time I’ll just go with the milk chocolate, because my combination is not sweet enough.

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Dougless January 5, 2013 at 9:56 am

I’ve been making these for Christmas gifts this year. With all the mentions of chocolate seizing up I thought I’d add my experience. I live in Colorado where it’s coldish in the winter, and when I add the powdered ingredients to the melted chocolate, it acts like it’s seizing up, but it’s just the temperature of the powdered ingredients cooling off the melted chocolate. I just stick the bowl back on to the hot water, and heat it back up for a few minutes, and it flows nicely once again.

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Ruchi February 10, 2013 at 1:51 pm

Hey Amber,
I know this is so long after you posted this recipe, but I just came across it, and I had to ask you something.
Firstly, this is awesome! I’m a chocolate lover, and I had to try this recipe! I just made them, used El Ray Bittersweet from Whole Foods, followed your instructions to the tee. So far, smooth sailing. Just popped the first batch out of the trays and they look wonderful and glossy!
My question to you is, I want to mail these out to a fellow chocolate lover, but I’m worried they’re going to melt. The consistency right now is it melts in my fingers, so I’m worried by the time it makes the 2 day mail journey, it’ll be a chocolate blob! Do you have a recommendation? Please help!

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AmberLee February 26, 2013 at 9:58 pm

Hi Ruchi,
Sorry to be responding late!! It’s possible your chocolate isn’t in temper, out-of-temper chocolate tends to melt a tad more easily. But if you are mailing anywhere where the temp is 74 F or under, you should be totally safe! Best of luck!!

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Lindsay February 23, 2013 at 3:33 pm

hi…

do you still use cocoa in the white chocolate? wouldnt that turn it an off white colour or just a chocolate colour? or do you have another method for this?

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AmberLee February 26, 2013 at 9:46 pm

Hi Lindsay,
That is a great question. I did use cocoa in my white chocolate, and it turned out sort of a light cookies and cream type of color, but you could also use a white chocolate hot chocolate mix or double the amount of white chocolate per cube to make it enough to stir into a full cup of milk. I hope this helps!!

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Diane March 10, 2013 at 8:37 am

I just want to let you know that I made these wonder H.C.O.A.S and they were amazing thank you so much for sharing!! I must have made 500 hundred of these babies and everyone who had one love them!! they are just a little tricky in making them but once you got the hang of it !Piece a cake!! Thanks again for sharing!!! i would like to post some pictures to let you see how beautiful the turned out!! I hope I can Post them!/Users/Dilynn/Documents/iPhoto Library/Masters/2013/03/10/20130310-123526/874d4ad36a5aa35c53ca351d126eb54f.jpg

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Diane March 10, 2013 at 8:44 am

Just a few more pics!!/Users/Dilynn/Documents/iPhoto Library/Masters/2013/03/10/20130310-124202/d72d367ad7836840d5f1196876f0bf44.jpg/Users/Dilynn/Documents/iPhoto Library/Masters/2013/03/10/20130310-123906/3630a6b9e77079c40691a1a59edc08c3.jpg
Packing was amazing too put I forgot to take pictures!! LOL

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Diane September 17, 2014 at 8:37 am

if you click on this link in Pinterest you can see pictures of my HOT CHOCOLATE ON A STICK.. Too cute.. http://www.pinterest.com/rivagardens/riva-gardens-christmascandy-makingshot-choco-on-a-/

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