Chocolate cup shells

Chocolate cup shells

By
From
Atelier Confectionery
Photographer
Lisa Linder

Ingredients

Quantity Ingredient

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

For ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Melt and temper 500 g of your desired chocolate. Using a ladle, take a ladleful of the chocolate and fill the mould.
  2. Tap the mould on the work surface to remove any air bubbles and to ensure that the mould is completely covered with chocolate. Turn the mould upside down to pour the chocolate back into the bowl, then tap the top of the mould to let any excess drip down into the bowl.
  3. Turn the mould over and, using a scraper or palette knife, scrape off any excess chocolate. The mould should have a smooth coating of chocolate in each hole.
  4. Place the mould upside down on a lined baking tray and leave to set for 15–20 minutes in a cool dry place. 5 Once the chocolate is set, fill with the desired fillings or take the chocolate out of each mould and use it as a chocolate shell or cup.
  5. Pour over more melted tempered chocolate over the top of the filled mould, ensuring it is fully covered. Level the top of the mould with a scraper or palette knife and leave the chocolates to set for 3–4 hours in a cool dry place. Once set, remove the chocolates from the mould; tapping and wiggling the mould to loosen the chocolates.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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