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Making Chocolate Cups

n
nemo Jul 6, 2011 12:45 PM

You all probably know the balloon trick to making chocolate cups, but here's a method I just found on Foodgawker and wanted to share. I didn't use a silicon mold. I have dozens of the little 1" tartlet molds, so I thought I'd try those. Unfortunately, they froze so fast I didn't have time to put a handle in them. And you do need a handle. I was planning to use a 2-3" piece of a drinking straw. I think this method would work with mini muffin cups as well. I wound up using the fluted ice cubes as, well, ice cubes. Will try again soon. My apologies if this technique has been around for ages, but it was a new one for me.

http://www.mykitchentreasures.com/201...

  1. chowser Jul 6, 2011 01:13 PM

    This is really clever! I've poured chocolate over ice cubes to make a chocolate rock climbing wall and it's so easy--I don't know why it didn't occur to me to do that with shaped ice. I think the biggest problem w/ regular mini muffin tins would be to get the ice out. Maybe spraying it would help? This makes me want to go out and get fun shaped silicon molds. Thanks for sharing.

    2 Replies
    1. re: chowser
      n
      nemo Jul 6, 2011 01:38 PM

      Chowser: I was thinking to let the mini muffins sit at room temp for 30 seconds, or have a warm towel to massage them just until release. Or dipping them into warm water like a Jell-O mold for just seconds. I'm trying to utilize the things I have.

      Spraying might keep the chocolate from sticking to the ice?

      I'm totally impressed with the rock climbing wall. Do you have a picture of that? What was the occasion?

      1. re: nemo
        chowser Jul 6, 2011 02:02 PM

        Good point about the oil.

        The wall was for a rock climbing birthday party and I had little rock climbing guys tethered to the chocolate wall. I thought it was really cool but 8 year old boys were more impressed with all that chocolate they could destroy.;-) I probably have pictures but they were pre-digital days so they're sitting in a box somewhere.

    2. Hank Hanover Jul 7, 2011 03:11 AM

      Why wouldn't the water from the ice cause the chocolate to seize up?

      1 Reply
      1. re: Hank Hanover
        chowser Jul 7, 2011 04:56 AM

        It's only small amounts of water that will cause chocolate to seize. Since you're into the technical "whys", this is a good summary of chocolate and seizing.

        http://www.fooducation.org/2009/02/ch...

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