Making Chocolate Cups

[mostlylana]

I want to make eggnog cups for Christmas this year. I did cups last year and I know I read all the tips and tricks somewhere! In any case, memory fails me and I know there's something different about molding cups that will be removed from the mold unfilled and filled at a later time. I have the same mold as the cups pictured in the new Wybauw ganache book. Nice. So I'm thinking I need to do a 2 shell mold (fill and dump, let set, fill and dump again and let set) in order to get enough structure. Also, what's the trick about placement of the mold when setting? I'm not sure if I'm after a thin or thicker rim.

Thanks!

[Kerry Beal]

I do a single layer, scrape really, really well, set on their side. Fridge until they separate, freezer for 3 minutes if required. Twist the mold, put my finger in the cup to pull them out. Those that aren't coming out get another twist and 3 more minutes in freezer. Did 4 plates of cups yesterday for an upcoming demo on Friday - broke 1 cup!

[mostlylana]

Just 1 layer hey? Do you let the chocolate sit for a minute before dumping to get some thickness to the shell - or just dump right away after vibrating?

Thanks Kerry.

[Kerry Beal]

Usually pour out right away - but depends on the viscosity of the chocolate I'm using.

[mostlylana]

Yep, I was thinking the same thing.

Thanks Kerry - I'll go play...

[prairiegirl]

I have about 100 empty cups and plan another 100. I follow the same procedure as Kerry.