Making chocolate cups

Shells formed in paper or silicone cases rather than polycarbonate moulds. The accessible route to a filled chocolate.

intermediate

Brushing tempered chocolate into a paper or silicone case, letting it set, and adding a second coat produces a cup that can be filled and left open or capped.

It is the sensible way into filled work without buying moulds. Silicone releases well and reuses; paper cases peel away and give a slightly textured shell. Two coats are essential — a single coat cracks when the case is removed, which is where most first attempts fail.

What it is for: To form a filled-chocolate shell without polycarbonate moulds.
Working temperature: 29–32°C
Works with: Filled chocolate, Couverture, Bonbon

Method

1. Brush tempered chocolate up the inside of a paper or silicone case.
2. Set, then apply a second coat, paying attention to the rim and the base join.
Where people go wrong: Stopping at one coat, which cracks when the case is peeled away.
3. Fill, cap with more tempered chocolate if you want a closed piece, and set.
4. Peel the case away once fully set and contracted.

When it goes wrong

Symptom	Cause	Fix
Shell cracked when peeling the case	Only one coat, or peeled before fully set.	Two coats, and wait for a complete set.
Case will not release	Out of temper, so the chocolate has not contracted.	Chill briefly to force contraction, and re-temper for the next batch.

Works with

Filled chocolateShells formed in paper or silicone cases rather than polycarbonate moulds. The accessible route to a filled chocolate.
CouvertureShells formed in paper or silicone cases rather than polycarbonate moulds. The accessible route to a filled chocolate.
BonbonShells formed in paper or silicone cases rather than polycarbonate moulds. The accessible route to a filled chocolate.

Covered in

Chocolate with childrenFilled chocolates without polycarbonate moulds.

Sources

ChocolateHQ editorial synthesis — ChocolateHQ(citation identity confirmed; passage not re-read)