The presentation counts many points in gastronomy, but when we talk about confectionery I consider this even more important! Of course, some recipes do not need anything more than a nice whipped cream on top or fresh fruit, however, when the candy comes served in a little chocolate cup it is not even more irresistible?
In addition to the beautiful decoration, this cup is not just a container, right? In the end, I’m sure no one will leave the chocolate cone on the plate! But how to do this wonder? Look, it’s simpler than it looks!
The first point is to season your chocolate properly. We already have a video on the subject, but it is worth remembering that there are 3 ways to do this process and we have complete posts on each one: in the bowl, in the marble or using mycryo.
After the tempering is done, it’s time to choose the shape of your cup and, depending on your decision, we will need a specific tool. The simplest is to use an acetate sheet as I did in this caramelized banana mousse recipe:
Do you like more elaborate things? Use a brigadeiro or cupcake pan (paper) as a base. We have two recipes here on the site explaining the step by step:
There are also some other ways to make bowls in the shape and size you want. Dipping half a full bladder into tempered chocolate is a simple way to create a large bowl 😉
Another interesting idea is to use cups or bowls as a support. In addition to lining them upside down with baking paper or aluminum, you will need a piping bag to create the design you want. Then just wait for the chocolate to dry at room temperature and “unmold” when you use it!
Take advantage of the weekend to make these different and delicious molds to serve mousses, brigadeiros, truffles, fruits or even ice cream 😉