ISo Recipe for 'Chocolate Cups"

[Leonard]

I am having a dinner party and want to make a special dessert. I would like to make a pastry cream topped with fresh fruit and served in a 'chocolate cup". I was thinking that I could use my custard cups. Do I need to oil them before pouring the chocolate over them?? I have no idea how to do this! Any suggestions??? TIA, Patti

[ama47369]

Here is the advice I copied from the somewhere....

"Paint paper muffin cups with melted bittersweet chocolate, chill until firm, then peel off the paper. Fill the chocolate dessert cups with pudding or sweetened sliced berries and serve on a chilled silver or pewter platter so the chocolate stays cold and the cups hold their shape."

I think your guests will be very impressed.
http://www.cookinglight.com/bbs/smile.gifAmanda

[Jewel]

I have no idea exactly how to do this, but I read in a magazine recently that one of the easiest ways to make chocolate 'cups' was to use balloons! Something about the latex in the balloon kept the chocolate from sticking. You blow up the smaller 'party size' balloons, dip them in chocolate, and then anchor them tie-down in muffin cups to dry. Once the chocolate is set, you just pop the balloon! The only thing I'd be concerned about is that when made in this manner the bowls have no flat bottom to sit on, but the finished product that I saw in the mag was beautiful, and the chocolate was so thin and delicate. Since I've never tried it I have no point of reference, I just thought it was a cool idea. Of course, since I'm one of those wimps that's scared to death of the poppin' Pillsbury cans, I may have 6 separate cardiac arrests as I pop each of those balloons! http://www.cookinglight.com/bbs/biggrin.gif

If you go with the custard cups then I would THINK (help all you pastry pros!!) that you would at least spray a bit of cooking spray on the cup. Anyone else know?

[toothmom]

I have made chocolate cups with blown up miniature balloons and they turn out fabulous. Just melt your chocolate; whatever kind you are using and let it cool slightly so when you dip the balloon in it won't burst from the heat. Dip the bottom in first and then do the sides however high up you want the chocolate to go. You then let them sit on waxed paper to set. Once dry, poke the balloon with a pin and there you have a beautiful cup. They sort of look like flower cups.

I have used both semi-sweet chocolate as well as white chocolate separately BUT I have also used them together to make a pretty marbled choc. cup. (Just dip in one choc. first and then the other) These cups look so impressive for dinner with whatever you decide to serve in them!

[SusanL]

Remember the thread of embarrassing kitchen experiences? Don't make your chocolate too hot when you put it on the balloons.
Wish I could remember who had the popping balloons with chocolate all over the kitchen!! That one really made me laugh when I read it...a lesson learned!!

[SandyM]

It's been a long time, but I remember blowing up balloons and having that nasty taste in my mouth - from the latex? Maybe chocolate repels the latex? Just a thought........

[ReneeV]

Hi Patti,

Hope I'm not too late. DO NOT paint the outside of the custard cups with chocolate. You'll never get the chocolate off in one piece and here's why: As chocolate solidifies, it shrinks. If you put melted chocolate on the outside of a something, as it becomes solid, it will "grab" onto the object. However, if you paint the inside of the cup, it will shrink *away* from the object and pop right out. Also, the outside of your chocolate cup will have the smooth surface of the insides of the cup mold, rather than brush marks, if you painted it on the outside and were able to get it off in one piece.

The balloon technique works because when you deflate the balloon, it pulls away from the chocolate. This makes a nice bowl shape, rather than a cup.

One other thing to be aware of is the issue of tempering the chocolate. If you do not temper it properly, it will not be shiny and will not melt in your mouth properly at room temperature. If you plan on keeping the chocolate cups in the fridge until serving time, you should be fine without concerning yourself with tempering the chocolate.

Renée

P.S.
Can you tell that some of my livelyhood comes froms from the confectionary biz? LOL

[This message has been edited by ReneeV (edited 06-01-2001).]