How to Make Hot Chocolate Stir Sticks

I’ve got some easy ideas for making your own chocolate stirrers to use for coffee or hot chocolate.  These make great gifts or thoughtful add-ins for entertaining.

I first came up with the idea for the post when I was out shopping and found chocolate stir-in blocks for about $5 for 4, and thought “I can do that with what I already have at home!” I have chocolate on hand {of course – what woman doesn’t?} and I have wooden sticks, skewers, and other ‘handles’ too, so I created some of my own.  You can see these on my coffee bar post from earlier.  Here’s what I did…..

Getting Started

First things first – you have to melt your chocolate. I prefer the double boiler method because the chocolate melts slowly and evenly and I’ve never had clumping or curdling with it. All you do is fill the bottom of a pot with water and place a bowl filled with your chocolate chips or disk’s {dark chocolate is my favorite}, on top. I have a set of aluminum mixing bowls I like to use for this. Begin heating the water over low to medium-low heat. It won’t take very long before the chocolate begins to melt, as you stir occasionally to distribute the heat.

Pick your Handle 

You can use a variety of stir handles – popsicle sticks, wooden skewers, peppermint sticks, disposable spoons, etc. I chose a wooden handle for my chocolate blocks, and silver spoons for another ‘dressed up’ option.

Making a Mold

For the chocolate blocks I used an ice tray to get the shape I wanted. It worked out perfectly and you can even play around with different shapes using silicone ice trays. Using a small scoop, pour the melted chocolate into each ice cube mold and allow to set in the refrigerator for a little while. After several minutes you will need to check on it to see if it has firmed up enough to insert your sticks into. Once you do this, continue to let chocolate harden completely.

Hot Chocolate

Stir a block of chocolate into 5 ounces of hot milk and stir until melted.  Enjoy your hot chocolate!

For other stir-in options I wanted to make chocolate dipped spoons but decided to use real silver ware instead of disposable. This option adds a more sophisticated look for the coffee bar, or would make a wonderful gift to give – the edible gift that keeps on giving!

The important thing to remember when making chocolate dipped spoons is to sit them on wax paper while they set up, and lean the handle against an elevated surface so the chocolate hardens evenly over the spoon {see photo above}.

Finally, I decided to dip caramel squares into the chocolate to add another option to the table, or even a sweet candy treat to eat by itself. The kids LOVED these!

I hope you will give these ideas a try the next time you set up coffee or hot cocoa for guests. These make lovely gifts for this time of year too. Make up several, wrap them in cellophane, and add a ribbon for hostess gifts, last minute “forgotten” gifts, teachers gifts, or party favors.

What’s your favorite dipped stirrer?

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  1. I made the chocolate dipped spoons, but I found the chocolate did not melt off of the spoon when put into the warm milk. Any suggestions about amount of chocolate, type of chocolate, or ways to heat the milk sufficiently to melt the chocolate off?


    1. Hi Stacey,
      I normally just use these for coffee, or with a hot cocoa mix. I used the “milk-hot chocolate” directions based on the packaged kits I found at stores. I agree, the melting of the molds can be slow….even when simply using chocolate dipped spoons. Unfortunately I don’t have a great suggestion : (

  2. I love the spoon idea, I found some old spoons at a yard sale last year and sat them out dipped and ribboned. Friends loved them.

  3. Lots of great ideas, I like the actual spoons best, sort of a two gift in one. So nice.

  4. Love the chocolate covered caramels idea! I’ve been looking everywhere for small square or circular molds for these to no avail. Thanks for sharing such cute ideas!

  5. Yum, Yum… the carmel looks delicious– you could change that one up by dipping in melted dark chocolate and sprinkling with a little sea salt for a very trendy “salted carmel and chocolate” treat! 🙂

  6. I love this! My sister is a huge fan of chocolate stirrers and I’ve bought her those expensive ones on more than one occasion. But it would be so simple to make them for just like you’ve done. It might also be fun to experiment with different flavours of chocolate – Green & Blacks do an amazing “Maya Gold” chocolate bar that is full of warm spices, perfect for a Christmassy hot chocolate!

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