CHOCOLATE

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Chocolate Cups Recipe

Homemade chocolate cups are a beautiful and delicious base for elegant and decadent desserts. Quick and easy to make, these cups are a versatile ingredient that you can customize and fill with your favorite ingredients but also personalize to different events, from birthdays to graduations to baby or bridal showers. You can make these cups as little or as big as you'd like, from cupcake-liner big to tiny candy cup-sized. We recommend either a medium size or small size as they are easier to handle and fill, plus smaller looks more elegant if you're making these for a dessert bar. Use foil cups since they are a little sturdier, but in a pinch, paper cups will also work. If making big cups, cut the wrapper with scissors so they're not as tall.

For this recipe, you will either want to temper your chopped chocolate or use chocolate candy coating. Tempered chocolate will taste better, but chocolate candy coating is faster and more convenient to use. We recommend that you do not simply use melted, untempered chocolate, as it gets soft at warm temperatures and tends "to bloom" or develop grayish-white streaks that are unappetizing. Before you start, have all the ingredients and supplies at hand, and above all, temper your chocolate if not using candy coating.

We present you with two ways of preparing the cups. The first one, fill and invert, is fairly fast if you're doing a large number of cups, since by the time you have filled all the cups, the first ones will be ready to invert over the chocolate bowl. However, it does require enough extra chocolate to fill the cups to the brim, so it's not ideal if you're working with a limited amount of chocolate. The second one requires foil cups and a clean, small paintbrush. If using candy-sized cups, you should get around 48 cups.

Ingredients

12 ounces chocolate candy coating, or chopped chocolate

Method

Gather the ingredients.

With the help of a spoon, fill each candy cup to the brim with chocolate.

Allow the chocolate to sit for a few minutes, just until it starts to set around the edges.

Then grasp each candy cup by the bottom and invert it over the bowl of chocolate, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your candy cup.

Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.

Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.

Enjoy!

Paint Method

Fill a cup about a quarter of the way full of chocolate, then use a paintbrush to paint the chocolate up the sides of the cup to the top.

Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas.

Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.

Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.

Enjoy!

And as always have a chilled day from the Viking