Forums: Discussions for entrepreneurs and small business.

Okay foodlovers, do any of you know the best way to make chocolate cups?

 What I want to do is make hard chocolate cups to fill with chocolate mousse. I found a site that explained the best way to melt the chocolate, paint it onto the insides of baking cups with a clean paintbrush, and freeze it. But what`s the best way to get the paper off once it`s frozen? Is it supposed to peel off easily? I tried peeling one last night and it just broke the chocolate.



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How think is the chocolate after it`s painted on?

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It`s about 1/16 of an inch thick. A little thicker in some places. Do I need to make it thicker?

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might need to paint a couple of coats

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I have always lightly sprayed the inside of the paper cup with some "Pam" type product before painting.

Ok, I put the chocolate on thicker and it did work better :-) Thanks Steve!

camburgy - thanks for the tip, I will try that next time!


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Christina,

 

Just saw your post…I hope your chocolate cups worked out. If you still have questions I would be happy to help.

 

-Daniel

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Inspired artisan chocolates-www.chokolajchocolate.com

Daniel - thanks :-)

The chocolate cups did end up coming out okay. I needed another layer of chocolate to make them thicker, I think. Otherwise, they were just snapping apart when I took the wrapper off.

If you have any other tidbits of advice for next time I do chocolate cups, I would love to hear them!


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First off way to go! Many people are intimidated by chocolate. But as one of my Chef Mentors told me a long time ago “everything is easy when you know how to do it”. So let me give you some tips. First and foremost, make sure you have fun! Chocolate is a food of love.

 

Some chocolate cup tips:

 

To make great chocolate cups you have to start with great chocolate. Pretty simple, but I can’t stress that point enough.

 

 

First method:

 

Use a small, clean inflated balloon to dip into tempered chococolate, then lean it against something to set on aluminum foil or parchment paper, chocolate side down. Once cool and firm (10min or so) gently remove balloon. This way you end up with a uniform shape with a small “foot” on the bottom to support and display your dessert creations.

 

Second method:

 

Let’s say you wanted to make a trifle or small chocolate cake, individual size resting in a perfectly fitting chocolate shell. After you bake and let your cake cool, cut small rounds 2.5-3 inches wide. Wrap them in plastic wrap so that you have something to hold onto at the top, dip them halfway into the tempered chocolate and let set on aluminum foil or parchment paper. Once set, carefully remove the cakes and plastic wrap. Then you can build little layer cakes in the cups for a real show stopper.

 

Tempering is a specific way to melt and control the crystallization of chocolate so your chocolate doesn’t “bloom” or show streaks of white on the surface. When chocolate is properly tempered it contracts, making it much easier to remove from molds, or balloons, or anything else for that matter. If you want more information on tempering let me know, I would be happy to discuss.

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Inspired artisan chocolates-www.chokolajchocolate.com

Those are great tips and I had not thought of making chocolate cups like that. Thanks for sharing your advice. Now I want to make some more! I have been meaning to upload a picture of how my chocolate cups turned out. You are probably going to laugh, but for an amateur, I don`t think they look too bad 

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