GOTTA MAKE’EM BEFORE YOU CAN BITE’EM
So lets talk about the chocolate now. If you want to make this easy then buy candy melts. If, however, you want to make these more authentic by using real chocolate then you’ll have to temper the chocolate.
So you need to temper real chocolate because if you don’t, it’s not going to stay in place at room temperature. Freeze it all you want, if you don’t temper it, it’s not going to stay put. For a good understanding about tempering, read this article. The process of tempering is not needed for candy melts but candy melts aren’t real chocolate so you’ll have to choose what you want, fake or real.
Recipes are going to differ based on the shape and size of the cup you’re trying to make. A good recipe I found requires only the following:
- Rectangle of plastic acetate for chocolate work can be purchased from chef supply stores or you can buy acetate from craft stores or use clear plastic from overhead projector sheets. My rectangle was 26cm (10.24 inches) x 10cm (3.94 inches)
- a saucer, the one I used was 15.5cm (6.1 inches) in diameter
- 500g (17.64 ounces) Tempered Chocolate (or you can use fake/compound chocolate see this post on what chocolate to use and tempering) The amount of chocolate that you need will vary with cup size and the thickness you make your chocolate.
- a little oil and some plastic wrap
- handle template
For the complete instructions on how to make the cups with the above items go here. Also, the video for this exact recipe is below:
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