Special equipment: 24 large teaspoons
Place the dark chocolate, milk chocolate and white chocolate in separate microwave-safe bowls. Line a baking sheet with parchment paper.
Melt the dark chocolate in the microwave at medium heat for 1 minute, and then stir. Microwave in 20-second intervals until completely melted, stirring after each interval. Repeat for the milk and white chocolates.
Dip a spoon in the dark chocolate, pulling it out at a slight angel to hold some of the chocolate. Place the spoon on the prepared baking sheet, with the handle of the spoon resting on the edge of the tray. This will keep the spoon flat, and the chocolate will stay in the spoon. While the chocolate is still wet, top with some candies, caramel, marshmallows or a mixture of the three. Repeat for the remaining spoons and chocolates. Allow the spoons to dry completely before moving them.
When completely dry, arrange the spoons on a platter and serve with hot milk. Stir a spoon into a mug of hot milk to create custom hot chocolate.
Spoons can be stored for up to 1 week at room temperature.
Recipe courtesy of Rosanna Pansino