Add some water to a small saucepan and place a heatproof bowl on top to create a double boiler.
Pour your chocolate chips into the bowl (melt each type of chocolate separately).
Bring the water in the saucepan to a boil and then turn the heat to medium-low to simmer. You don’t want to burn the chocolate. Stir to gently melt the chocolate chips until smooth. Remove from heat. (For a time saver, you could also melt each chocolate type individually in small bowls in the microwave for 20 seconds at a time, stirring each time until melted.)
Place the ice cube mold on a baking sheet so that you can transfer it easily later. Pour the chocolate into the ice cube mold cavities (it should fill about 14 of them). Fill them to just below the top, because when you push the spoons in, the chocolate level will rise a bit.
Tap the baking sheet gently on the counter to smooth out the surface of the chocolate.
Sprinkle with desired toppings. Then, gently insert spoons into the chocolate in each cavity of the ice cube mold. (It is easier to add the toppings first, but if some of the toppings sink into the chocolate when you push the spoons in, just re-add some back to the top.)
Carefully transfer the baking sheet with the ice cube mold on it to the freezer for about 30 minutes (or until hard) to help the chocolate set. Or you can also set it at room temperature if you prefer, but it’ll take longer.
Remove the spoons from the mold by gently flexing the mold around like you would with ice cubes to release the chocolates and pull them out. Use right away or store (in a cool place) by wrapping in a cellophane bag and tying a ribbon around the top.
To serve: mix a chocolate spoon into 1 cup of hot water, milk or coffee and let the chocolate melt into it.