Mix the spices together in a small bowl.
Scatter a scant amount of the mixed spice (about 1/8 teaspoon) into the bottom of each cavity of your chosen mould (I use an ice cube tray), and set both the remainder of the spice mix and the mould aside.
Place the chocolate into a stainless steel or glass bowl and sit over a saucepan of simmering water. [See Note 1] If it is in large pieces (say an Easter bunny) I would chop it into smaller pieces first.
Gently stir until the chocolate is melted.
Spoon the melted chocolate gently over the spices in the bottom of your chosen moulds, then top up the cavity with the remainder of the melted chocolate. Be careful not to fill the mould cavities right to the top to allow room for the wooden spoon.
Scatter the remainder of the spice mix over the top of the chocolate.
Push a wooden spoon or popsicle stick into each cavity.
Place the mould into the fridge or freezer until set.
Once set, gently unmould the hot chocolate spoons.
Gently tap off any loose spice mix. Reserve for dusting the top of your hot chocolate.
The spoons are ready for use immediately. Store the remainder of the spoons in an airtight container until required.